Sheet Pan Honey Mustard Salmon with Roasted Potatoes and Broccoli Recipe
This Sheet Pan Honey Mustard Salmon recipe offers a delicious, easy-to-make dinner featuring tender salmon fillets glazed with a tangy honey mustard sauce, roasted alongside crispy red potatoes and vibrant broccoli. Perfect for a wholesome family meal, this one-pan dish combines bright flavors with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
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), after zesting cut the lemon into 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
- 4 salmon fillets, 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 (204°C) to prepare for roasting the ingredients evenly.
- Prepare 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 necessary. Set aside 3 tablespoons of this sauce for the potatoes.
- Marinate Salmon: Place the salmon fillets in a shallow bowl and spoon the remaining honey mustard mixture over them. Use a spatula or marinade brush to coat all sides evenly. Let the salmon rest while you prepare the vegetables.
- Prepare Baking Sheet: Spray a large rimmed baking sheet generously with cooking spray to prevent sticking.
- Cook Potatoes: Add the halved potatoes to the baking sheet. Toss them with the reserved 3 tablespoons of honey mustard sauce ensuring they are well coated, then spread them cut-side down in an even layer. Bake in the preheated oven for 15 minutes.
- Add Broccoli and Arrange Ingredients: Remove the baking sheet from the oven and shift the potatoes to one side, covering about one-third of the pan. Place the broccoli florets on the opposite end and drizzle with the remaining ½ tablespoon olive oil. Toss the broccoli to coat evenly and sprinkle with a pinch of salt.
- Add Salmon: Place the honey mustard coated salmon fillets in the center space between the potatoes and broccoli on the baking sheet.
- Roast Everything Together: Return the baking sheet to the oven and roast until the salmon flakes easily with a fork, about 8 to 13 minutes depending on the thickness of the fillets, and until the vegetables are tender and golden.
- Serve: Serve the roasted salmon, potatoes, and broccoli hot from the oven with fresh lemon wedges for added brightness.
Notes
- Make sure the salmon fillets are roughly the same thickness for even cooking.
- You can substitute broccoli with other vegetables like asparagus or green beans.
- Try to use small potatoes to ensure they cook in the time specified or cut larger potatoes into smaller pieces.
- Adjust the cooking time based on the thickness of the salmon to avoid overcooking.
- This recipe can be doubled using two baking sheets or a very large sheet pan if needed.
