Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots
Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots is a joyful expression of flavors that mingle perfectly together. Imagine tender salmon fillets, coated in a luscious honey garlic glaze, paired with vibrant broccoli and sweet, roasted carrots. It’s a comforting dish that showcases how simple ingredients can create something absolutely delightful. This recipe cooks all on one sheet pan, making cleanup a breeze—a huge win for busy weeknight dinners or when you’re simply craving something delicious without the fuss!
Table of Contents
I first stumbled upon this recipe during a particularly hectic week when I had little time but still wanted to savor a nourishing meal. Not only did it quickly become a family favorite, but it also impressed my friends at dinner parties. The combination of the sweet honey, pungent garlic, and a hint of mustard elevates the salmon, making it taste gourmet yet incredibly easy to whip up. You’ll find it’s a meal that not only pleases the palate but also warms the heart. So grab your apron, and let’s dive into making this delightful dish together!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 30 minutes! Perfect for weeknight dinners.
- Irresistible Flavor: A sweet and savory glaze pairs beautifully with perfectly baked salmon.
- Eye-Catching Appeal: The vibrant colors of the veggies and salmon will brighten any dinner table.
- Flexible Serving: Great for lunch leftovers or a cozy dinner with loved ones.
- Diet-Friendly Options: Salmon is packed with nutrients, making this a healthy choice.
Ingredients You’ll Need
- ¼ cup pure honey: This adds sweet richness to the dish; avoid using honey substitutes which lack the depth.
- 3 tablespoons whole grain mustard: The texture and flavor elevate the glaze; Dijon or yellow mustard can work but won’t have the same grainy appeal.
- 1 ½ tablespoons olive oil, divided: Helps brown the veggies and salmon, adding a lovely crispness. Use extra virgin for a more robust flavor.
- Zest of 1 lemon (1-2 teaspoons): Adds brightness and cuts through the richness of the honey and salmon. Fresh lemon juice is great for serving!
- 1 large or 2 small garlic cloves, finely minced (2 teaspoons): Fresh garlic infuses a flavorful kick; garlic powder could be a substitute but lacks the fresh punch.
- ½ teaspoon dried thyme: It brings a herby depth. For freshness, you can use 1 teaspoon of fresh thyme if available.
- ½ teaspoon fine salt, more to taste: Essential for enhancing all the flavors; adjust based on your dietary needs.
- ¼ teaspoon black pepper: For warmth and seasoning; fresh cracked black pepper offers the best flavor.
- 4 salmon filets, about 1 inch thick (4-5 oz each): A high-quality, fresh salmon is paramount; you can replace with skinless or wild-caught as desired.
- Cooking spray: For easy removal from the pan; alternatively, you could line the pan with parchment paper.
- 1 large head broccoli, cut into florets (4-5 cups): This gives color and nutrients; feel free to swap with cauliflower or Brussels sprouts.
- 1 lb small red or yellow potatoes, cut in half if large: Their natural sweetness balances the dish; sweet potatoes would be a fantastic alternative!
How to Make Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots
Preheat: Begin by preheating your oven to 400°F (200°C). This ensures that everything cooks evenly from the start.
Whisk Sauce: In a small bowl, whisk together the ¼ cup of pure honey, 3 tablespoons of whole grain mustard, 1 tablespoon of olive oil, the zest of 1 lemon, 2 teaspoons of minced garlic, ½ teaspoon of dried thyme, ½ teaspoon of fine salt, and ¼ teaspoon of black pepper. This honey-garlic glaze will uniquely flavor your salmon. For a taste test, dip your spoon in—adjust the salt as needed for your preference!
Marinate Salmon: Place the 4 salmon fillets in a shallow bowl. Pour half of the honey mustard mixture over the fillets, using a spatula or marinade brush to coat them on all sides thoroughly. Let them sit while preparing the veggies; this step amplifies the flavors.
Prepare the Baking Sheet: Generously mist a large rimmed baking sheet with cooking spray. Next, position the halved potatoes on the sheet pan and toss them with the 3 tablespoons of reserved honey mustard mixture until nicely coated. Spread the potatoes, cut-side down, in an even layer. Don’t crowd them; give them space for roasting. Bake for 15 minutes or until they begin to soften.
Arrange Veggies: Remove the pan from the oven and gently push the potatoes to one side of the pan, creating enough room for the broccoli and salmon. Add the broccoli florets to the opposite end, making sure there’s room in the center for the salmon. Drizzle the broccoli with the remaining ½ tablespoon of olive oil and toss to coat. A pinch of salt will elevate the taste further!
Add Salmon: Place the salmon fillets in the center of the baking sheet, nestled between the potatoes and broccoli. With the vibrant colors and enticing aromas filling your kitchen, return the pan to the oven. Bake until the salmon flakes easily with a fork, which is about 8-13 minutes depending on their thickness.
Serve: Once your One-Pan Honey Garlic Salmon with Broccoli & Carrots is cooked to perfection, remove it from the oven and serve each portion with the roasted veggies and a few lemon wedges for a zesty finish. Enjoy the delightful mingling of flavors!
Storing & Reheating
To store your Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots, let it cool completely, and then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. You can also freeze it for up to 3 months; just wrap it tightly in aluminum foil or use a freezer-safe bag. To reheat, place the salmon and veggies back in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. Keep in mind that reheating might lead to slightly softer veggies, but a quick broil at the end can refresh that crisp texture.
Chef’s Helpful Tips
- Make sure the salmon is at room temperature before baking for even cooking.
- Don’t overcrowd the baking sheet; give each ingredient enough room to roast well.
- If your salmon is thicker than an inch, adjust your cooking time accordingly.
- To elevate flavors, consider adding a sprinkle of red pepper flakes for a bit of heat.
- Feel free to add other veggies like bell peppers or asparagus to make it your own!
- This dish can be prepared in advance; just store the marinated salmon separately until you’re ready to bake.
Enjoy creating and sharing this vibrant Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots with family and friends. It’s an easy way to dine healthily without sacrificing flavor or fun!
Recipe FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely before marinating. Thawing under cold water or in the refrigerator overnight works best. Once thawed, follow the same instructions to ensure flavorful results.
What if I don’t like broccoli?
If broccoli isn’t your favorite, you can easily substitute it with other veggies like green beans or snap peas. They also roast beautifully and will complement the salmon wonderfully!
Can I make this recipe ahead of time?
Absolutely! You can marinate the salmon and prepare the veggies ahead of time. Store everything in the refrigerator for up to 24 hours, then roast when you are ready to eat. This makes it a great option for meal prep!
How can I tell when the salmon is done?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). If you’re unsure, use a meat thermometer for accuracy and peace of mind.
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📖 Recipe Card
Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots is a delightful and simple meal that combines juicy salmon with sweet honey and fresh vegetables. Perfect for a quick dinner, this recipe showcases the harmony of flavors and easy prep for a wholesome meal.
Ingredients
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 ½ tablespoons olive oil, divided
- zest of 1 lemon (1–2 teaspoons), 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
- 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 to 400°F.
- In a small bowl, mix honey, mustard, 1 tablespoon of oil, lemon zest, garlic, thyme, salt, and pepper. Reserve 3 tablespoons of this mixture for the potatoes.
- Place the salmon fillets in a shallow bowl and coat them with the remaining honey mustard mixture.
- Spray a large rimmed baking sheet with cooking spray. Add the potatoes and toss them with the reserved honey mustard mixture, spreading them cut-side down in a single layer. Bake for 15 minutes.
- Remove the pan and push the potatoes to one side, leaving space for the broccoli and salmon.
- Add broccoli florets to the empty side and drizzle with remaining olive oil. Toss and sprinkle with salt.
- Place salmon in the middle of the pan and bake until it flakes easily with a fork, about 8-13 minutes depending on thickness.
- Serve with lemon wedges.
Notes
For added flavor, let the salmon marinate in the honey mustard mixture for 30 minutes before cooking.
You can substitute the broccoli with other favorite veggies like green beans or asparagus.
Adjust the seasoning to suit your taste, keeping in mind that salt can enhance flavors.
Nutrition
- Serving Size: 1 fillet with veggies
- Calories: 355
- Sugar: 9g
- Sodium: 275mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
