Description
This Honey Mustard Salmon Sheet Pan Dinner is a quick, flavorful, and healthy meal perfect for busy weeknights. Tender salmon filets are marinated in a sweet and tangy honey mustard sauce, then roasted alongside crisp-tender broccoli and golden roasted potatoes on a single sheet pan for easy prep and cleanup.
Ingredients
Scale
Honey Mustard Sauce
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 tablespoon olive oil (from the 1½ tablespoons divided)
- Zest of 1 lemon (1-2 teaspoons)
- 1 large or 2 small garlic cloves, finely minced (about 2 teaspoons)
- ½ teaspoon dried thyme
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
Salmon and Vegetables
- 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, halved if large
- ½ tablespoon olive oil (from the 1½ tablespoons divided)
- Lemon wedges for serving
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to prepare for roasting the salmon, potatoes, and broccoli all together on a single sheet pan.
- Make the 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. Taste the mixture and adjust salt as needed. Set aside 3 tablespoons of this sauce for tossing with the potatoes.
- Marinate the salmon: Place the salmon filets in a shallow bowl and spoon the remaining honey mustard mixture over them. Use a spatula or brush to coat all sides evenly. Let the salmon marinate briefly to absorb the flavors.
- Prepare the potatoes and start roasting: Generously spray a large rimmed baking sheet with cooking spray. Spread the halved potatoes out on one side of the pan. Toss them with the reserved 3 tablespoons of honey mustard sauce until well coated, then arrange potatoes cut-side down in an even layer. Bake for 15 minutes to start cooking the potatoes.
- Add broccoli and salmon to the pan: Remove the pan from the oven and push the potatoes to one side, occupying about one-third of the baking sheet. Place the broccoli florets on the opposite end, drizzle with the remaining ½ tablespoon olive oil, and toss to coat evenly. Sprinkle a pinch of salt over the broccoli. Arrange the coated salmon filets in the middle section between potatoes and broccoli.
- Roast everything together: Return the baking sheet to the oven and roast for another 8-13 minutes, depending on the salmon thickness. Cook until the salmon flakes easily with a fork, vegetables are tender, and everything has slight caramelization.
- 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
- You can use any small variety of red or yellow potatoes; cut larger ones in half to ensure even cooking.
- Adjust roasting time slightly based on salmon thickness to avoid overcooking.
- For a gluten-free meal, ensure the whole grain mustard does not contain gluten additives.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently in the oven or microwave.
- Feel free to substitute broccoli with other sturdy vegetables like asparagus or green beans if preferred.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
