Description
This Honey Mustard Salmon Sheet Pan Dinner is a flavorful, easy-to-make meal perfect for busy weeknights. The salmon filets are marinated in a tangy honey mustard glaze and roasted alongside crispy potatoes and tender broccoli, all cooked together on a single sheet pan for minimal cleanup and maximum flavor.
Ingredients
Scale
Honey Mustard Sauce
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 tablespoon 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)
- ½ teaspoon dried thyme
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
Salmon
- 4 salmon filets, about 1 inch thick (4-5 oz each)
Vegetables
- 1 large head broccoli, cut into florets (4-5 cups)
- 1 lb small red or yellow potatoes, halved if large
Other
- Cooking spray
- ½ tablespoon olive oil (remaining from the 1½ tablespoons total)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the salmon, potatoes, and broccoli all together on one sheet pan.
- Make the 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. Reserve 3 tablespoons of the mixture to toss with the potatoes later.
- Coat the Salmon: Place the salmon filets in a shallow dish and spoon the remaining honey mustard sauce over them. Use a spatula or brush to coat all sides evenly. Set aside briefly to marinate.
- Prepare the Baking Sheet: Generously spray a large rimmed baking sheet with cooking spray. Spread out the halved potatoes on one side of the pan. Toss them with the reserved 3 tablespoons of honey mustard sauce until well coated. Arrange the potatoes cut-side down in an even layer. Place the baking sheet in the oven and bake for 15 minutes to start cooking the potatoes.
- Add Broccoli and Arrange Salmon: Remove the pan from the oven. Push the potatoes to one side, using about one-third of the pan space. Arrange the broccoli florets on the opposite end and drizzle with the remaining ½ tablespoon olive oil, tossing to coat evenly. Sprinkle a pinch of salt over the broccoli. Place the coated salmon filets in the middle section of the pan between the potatoes and broccoli.
- Roast Until Done: Return the sheet pan to the oven and roast everything together for another 8 to 13 minutes, depending on salmon thickness, until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.
- Serve: Remove the baking sheet from the oven. Serve the salmon, potatoes, and broccoli immediately with fresh lemon wedges on the side to add a refreshing citrus flavor.
Notes
- For even cooking, try to cut potatoes into similar sizes to ensure they roast uniformly.
- If your salmon fillets are thicker than 1 inch, add a few extra minutes to the roasting time and check doneness with a fork.
- Feel free to swap broccoli with other favorite vegetables like asparagus or green beans.
- Use fresh lemon zest and wedges for the brightest citrus flavor.
- You can prepare the honey mustard sauce in advance and refrigerate it for up to 2 days.
