Description
This Honey Mustard Salmon Sheet Pan Dinner is a simple, flavorful, and balanced meal that combines tender salmon filets with roasted potatoes and broccoli, all cooked together on a single sheet pan for ease and minimal cleanup. The honey mustard sauce adds a sweet and tangy glaze that perfectly complements the savory salmon and vegetables. This recipe is ideal for a quick and healthy weeknight dinner.
Ingredients
Scale
Honey Mustard Sauce
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 tablespoon olive oil
- 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, more to taste
- ¼ teaspoon black pepper
Salmon and Vegetables
- 1 ½ tablespoons olive oil, divided (1 tablespoon for sauce, ½ tablespoon for broccoli)
- 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 the Oven: Preheat your oven to 400°F to prepare for roasting the salmon, potatoes, and broccoli all on a single sheet pan.
- Make the Honey Mustard Sauce: In a small bowl, whisk together honey, whole grain mustard, 1 tablespoon of olive oil, lemon zest, minced garlic, dried thyme, salt, and black pepper. Taste and adjust salt as needed. Reserve 3 tablespoons of this mixture to toss with the potatoes.
- Coat the Salmon: Place the salmon filets in a shallow bowl and spoon the remaining honey mustard mixture over them. Use a spatula or marinade brush to evenly coat all sides of the salmon. Set aside to marinate briefly.
- Prepare the Baking Sheet: Spray a large rimmed baking sheet generously with cooking spray. Spread the halved potatoes on one side of the pan. Toss the potatoes with the reserved 3 tablespoons of honey mustard sauce until well coated. Arrange the potatoes cut-side down in an even layer. Bake for 15 minutes to begin cooking the potatoes.
- Add Broccoli and Arrange Salmon: Remove the pan from the oven. Push the potatoes to one side, occupying about one-third of the baking sheet. Place the broccoli florets on the opposite end. Drizzle the broccoli with the remaining ½ tablespoon of olive oil and toss until evenly coated. 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 baking sheet to the oven and roast everything together for another 8-13 minutes, depending on the thickness of the salmon. The salmon is done when it flakes easily with a fork and the vegetables are tender and slightly caramelized.
- Serve: Remove from the oven and serve the salmon, potatoes, and broccoli immediately with fresh lemon wedges on the side for an extra burst of citrus flavor.
Notes
- For even cooking, make sure the potatoes are cut to uniform size.
- You can substitute broccoli with asparagus or green beans according to preference.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the honey mustard sauce.
- The salmon fillets should be about 1 inch thick for optimal cooking time.
- Make sure not to overcrowd the baking sheet to ensure proper roasting and caramelization.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
