Description
This Sheet Pan Honey Mustard Salmon recipe offers a delightful blend of sweet, savory, and tangy flavors all cooked together on one pan. It combines tender salmon filets with roasted broccoli and potatoes, making a balanced and wholesome meal ready in about 30 minutes. Perfect for a quick, nutritious dinner with minimal cleanup.
Ingredients
Scale
Honey Mustard Sauce
- 1/4 cup pure honey
- 3 tablespoons whole grain mustard
- 1 1/2 tablespoons olive oil, divided
- Zest of 1 lemon (1-2 teaspoons)
- 1 large or 2 small garlic cloves, finely minced (2 teaspoons)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fine salt, more to taste
- 1/4 teaspoon black pepper
Salmon & Veggies
- 4 salmon filets, about 1 inch thick (4-5 oz each)
- Cooking spray
- 1 large head broccoli, cut into florets (4-5 cups)
- 1 lb small red or yellow potatoes, cut in half if large
- Lemon wedges, for serving (from the zested lemon)
Instructions
- Preheat Oven: Preheat the oven to 400°F to prepare for roasting the salmon and vegetables.
- Make Sauce: In a small bowl, whisk together honey, whole grain mustard, 1 tablespoon olive oil, lemon zest, minced garlic, dried thyme, salt, and black pepper. Adjust salt to taste. Reserve 3 tablespoons of this sauce for the potatoes.
- Marinate Salmon: Place salmon filets in a shallow dish and spoon the remaining honey mustard sauce over them. Use a spatula or brush to coat salmon evenly. Set aside to marinate briefly.
- Prepare Pan and Potatoes: Spray a large rimmed baking sheet with cooking spray. Spread the potatoes in an even layer on the pan, toss with the reserved 3 tablespoons honey mustard sauce until fully coated, placing them cut-side down.
- Par-Bake Potatoes: Bake potatoes in the preheated oven for 15 minutes to begin cooking.
- Add Broccoli and Arrange Salmon: Remove pan from oven. Push potatoes to one side (about 1/3 of pan). Add broccoli florets to the opposite side, drizzle with remaining 1/2 tablespoon olive oil, toss to coat evenly, and sprinkle with a pinch of salt. Position salmon filets in the center of the pan.
- Finish Cooking: Return the pan to the oven and bake for an additional 8 to 13 minutes, or until salmon flakes easily with a fork and vegetables are tender.
- Serve: Plate the salmon, potatoes, and broccoli. Serve with fresh lemon wedges for added brightness.
Notes
- This sheet pan recipe is a complete meal with protein, vegetables, and carbohydrates, perfect for a quick weeknight dinner.
- Adjust the salt levels as needed based on personal preference.
- Use lemon wedges to add fresh acidity just before serving to enhance the flavor.
- If salmon filets are thicker than 1 inch, increase baking time slightly to ensure thorough cooking.
- Cooking spray helps prevent sticking and simplifies cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 323 kcal
- Sugar: 15 g
- Sodium: 528 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 52 mg
