Description
This Sheet Pan Honey Mustard Salmon recipe is a quick and flavorful meal that combines tender salmon filets with roasted potatoes and broccoli, all coated in a tangy honey mustard sauce. Perfect for a balanced and delicious dinner, it’s easy to prepare and cook on a single pan, making cleanup a breeze.
Ingredients
Scale
Sauce and Marinade
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 ½ tablespoons olive oil, divided
- Zest of 1 lemon (1-2 teaspoons), plus lemon wedges for serving
- 1 large or 2 small garlic cloves, finely minced (2 teaspoons)
- ½ teaspoon dried thyme
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
Main Ingredients
- 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
Instructions
- Preheat Oven: Preheat the oven to 400°F to prepare for baking the salmon, potatoes, and broccoli.
- Make Honey Mustard Sauce: In a small bowl, whisk together the honey, whole grain mustard, 1 tablespoon olive oil, lemon zest, minced garlic, dried thyme, salt, and black pepper. Taste and adjust salt if needed. Set aside 3 tablespoons of this sauce for the potatoes.
- Marinate Salmon: Place the salmon filets in a shallow bowl. Spoon the remaining honey mustard sauce over the salmon and use a spatula or marinade brush to evenly coat all sides. Set aside to marinate briefly while preparing the vegetables.
- Prepare Baking Sheet: Generously coat a large rimmed baking sheet with cooking spray.
- Prepare and Roast Potatoes: Spread the halved potatoes on the prepared baking sheet and toss them with the reserved 3 tablespoons of honey mustard mixture until evenly coated. Arrange potatoes cut-side down in an even layer and bake for 15 minutes.
- Add Broccoli and Salmon: Remove the baking sheet from the oven. Push potatoes to one side to occupy about one-third of the pan. Add broccoli florets to the opposite side, drizzle with the remaining ½ tablespoon olive oil, toss to coat, and sprinkle with a pinch of salt. Place the marinated salmon in the middle space between potatoes and broccoli.
- Bake Until Cooked: Return the pan to the oven and bake for an additional 13 minutes, or until the salmon flakes easily with a fork and vegetables are tender.
- Serve: Serve the honey mustard salmon with roasted potatoes and broccoli alongside lemon wedges for squeezing over the dish.
Notes
- This recipe brings together protein, vegetables, and carbohydrates for a complete and balanced sheet pan meal.
- Using whole grain mustard adds texture and depth to the sauce.
- If fresh lemon is not available, you can substitute with 1 teaspoon lemon juice and 1 teaspoon lemon zest.
- Cooking time depends on salmon thickness; ensure salmon flakes easily to avoid undercooking.
- To make cleanup easier, line the baking sheet with parchment paper or aluminum foil.
Nutrition
- Serving Size: 1 serving
- Calories: 323 calories
- Sugar: 15 g
- Sodium: 528 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 52 mg
