Description
This sheet pan honey mustard salmon recipe is a quick and flavorful main course that combines tender, flaky salmon with roasted potatoes and broccoli. The honey mustard glaze adds a perfect balance of sweetness and tanginess, making it an easy, all-in-one meal ready in about 30 minutes.
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), plus lemon wedges for serving
- 1 large or 2 small garlic cloves, finely minced (2 teaspoons)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 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 roasting the salmon and vegetables.
- Make Sauce: In a small bowl, whisk together the honey, mustard, 1 tablespoon olive oil, lemon zest, garlic, thyme, salt, and pepper. Taste and adjust salt as needed. Reserve 3 tablespoons of this mixture for the potatoes.
- Marinate Salmon: Place the salmon filets in a shallow bowl and spoon the remaining honey mustard mixture over the salmon. Use a spatula or marinade brush to coat all sides evenly. Set aside.
- Prepare Baking Sheet: Spray a large rimmed baking sheet generously with cooking spray to prevent sticking.
- Toss Potatoes: Place the potatoes on the baking sheet and toss with the reserved 3 tablespoons of honey mustard sauce until well coated. Spread the potatoes cut-side down evenly on one side of the pan.
- First Bake: Bake the potatoes for 15 minutes to start roasting.
- Add Vegetables and Salmon: Remove the pan from the oven, push the potatoes to one side (about one-third of the pan). Add the broccoli florets to the opposite side, drizzle with the remaining 1/2 tablespoon olive oil, toss to coat, and sprinkle with a pinch of salt. Place the salmon fillets in the middle of the pan between the potatoes and broccoli.
- Final Bake: Return the pan to the oven and roast everything for an additional 13 minutes or until the salmon flakes easily with a fork and vegetables are tender.
- Serve: Serve the sheet pan honey mustard salmon with the roasted potatoes, broccoli, and lemon wedges on the side for squeezing over the salmon.
Notes
- This meal is a complete, balanced dish with protein, vegetables, and carbs all cooked together on one pan for easy cleanup.
- Adjust salt according to taste since mustard and soy sauce can add sodium.
- Use fresh lemon zest for bright flavor and fresh lemon wedges to add acidity when serving.
- If salmon thickness varies, adjust cooking time accordingly; thicker fillets may need a few extra minutes.
- Ensure potatoes are cut small or halved so they roast fully within the combined cook time.
- For more crispiness, broil the salmon for a minute at the end, watching carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 323 kcal
- 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
