Description
This Sheet Pan Honey Mustard Salmon recipe is a quick and delicious meal featuring tender salmon fillets glazed with a tangy honey mustard sauce, roasted alongside seasoned potatoes and fresh broccoli. Perfect for a complete, flavorful 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)
- 1-2 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, 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 your oven to 400°F to prepare for roasting the salmon, potatoes, and broccoli.
- Make Honey Mustard 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, then set aside 3 tablespoons of this sauce for tossing with the potatoes.
- Marinate Salmon: Place salmon fillets in a shallow bowl and spoon the remaining honey mustard sauce on top. Use a spatula or brush to coat salmon evenly on all sides. Set aside to marinate briefly.
- Prepare Baking Sheet: Generously spray a large rimmed baking sheet with cooking spray. Place the halved potatoes on the sheet and toss them with the reserved 3 tablespoons of honey mustard sauce until well coated. Arrange the potatoes cut-side down in an even layer on one side.
- Start Roasting Potatoes: Bake the potatoes for 15 minutes to begin cooking and browning.
- Add Broccoli and Salmon: Remove baking sheet from oven and push potatoes to one side (about 1/3 of the pan). Add broccoli florets to the opposite side, drizzle with the remaining 1/2 tablespoon olive oil, toss to coat evenly, and sprinkle with a pinch of salt. Place the marinated salmon fillets in the middle section of the pan.
- Finish Roasting: Return the baking sheet to the oven and cook for an additional 8-13 minutes, until the salmon flakes easily with a fork and the vegetables are tender.
- Serve: Serve the salmon, potatoes, and broccoli with lemon wedges for squeezing over the salmon for added brightness.
Notes
- This sheet pan meal is quick and easy, perfect for a wholesome dinner that includes protein, vegetables, and carbs.
- Use fresh lemon zest and juice for the best flavor in the honey mustard sauce.
- Adjust the baking time for salmon depending on thickness to avoid overcooking.
- Any small potatoes can be used; cut large ones in half for even cooking.
- Feel free to substitute broccoli with other vegetables like asparagus or green beans if preferred.
- Use cooking spray generously to prevent sticking and ensure easy cleanup.
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
