Description
This Sheet Pan Honey Mustard Salmon is a quick, flavorful, and balanced one-pan meal featuring tender salmon filets coated in a tangy honey mustard glaze, roasted alongside crispy potatoes and fresh broccoli. Ready in about 30 minutes, this recipe provides a perfect blend of protein, vegetables, and carbs with minimal cleanup, making it ideal for busy weeknights.
Ingredients
Scale
Honey Mustard Sauce
- 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, 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 the Oven: Set 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 for tossing 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: Generously spray a large rimmed baking sheet 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 allow potatoes to begin cooking.
- 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. Continue cooking for another 8-13 minutes, depending on the thickness of the salmon, until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.
- Serve: Remove from oven and serve the salmon, potatoes, and broccoli immediately with fresh lemon wedges on the side for an extra burst of citrus flavor.
Notes
- This sheet pan meal combines protein, vegetables, and carbs for a complete and balanced dinner all cooked on one tray for easy cleanup.
- The honey mustard glaze adds a perfect balance of sweet, tangy, and savory flavors that complement the richness of the salmon.
- Adjust salt and seasoning to taste, especially if using salted cooking spray or pre-seasoned ingredients.
- Feel free to swap broccoli for other sturdy vegetables like asparagus or green beans if desired.
- Cooking times may vary based on the thickness of the salmon and size of potatoes, so check doneness by flaking the fish and testing potatoes for tenderness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 323
- 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
