Description

This Sheet-Pan Honey Mustard Salmon is a delightfully easy, flavorful dish featuring tender salmon fillets, roasted potatoes, and vibrant broccoli. It’s ideal for a quick weeknight dinner, offering a perfect balance of taste and nutrition for a satisfying meal.

Ingredients

Scale

5 salmon fillets or 1 large fillet cut into 2-inch pieces (skin on recommended)
1/4 cup honey
1/4 cup stone ground mustard
4 cloves garlic, minced
1 tablespoon apple cider vinegar (or balsamic)
2 teaspoons lemon zest
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1 teaspoon hot sauce (such as Frank’s buffalo sauce)
1 pound baby Yukon gold potatoes (cut in half if larger than 1 inch)
3 cups broccoli florets
2 tablespoons reserved marinade (for vegetables)
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
Fresh parsley for garnish (optional)

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Instructions

Preheat the oven to 400°F (200°C). Line a large sheet pan (15×21 inches) with foil and spray with cooking spray for easy cleanup.
In a medium bowl, whisk together the honey mustard marinade ingredients. Set aside 2 tablespoons of the marinade for later use with the vegetables.
Arrange the salmon fillets (skin side down) in a snug dish. Pour the remaining marinade over the salmon, ensuring it coats evenly, and let it marinate at room temperature while preparing the vegetables, preferably for 30-40 minutes. Avoid marinating longer to prevent the fish from becoming mushy.
Meanwhile, roast the potatoes…

Notes

For a more intense flavor, consider marinating the salmon overnight in the refrigerator.
Feel free to substitute the vegetables with seasonal favorites or what you have on hand.
Leftover salmon is great in salads or sandwiches!

Nutrition

Serving Size: 1 fillet with veggies
Calories: 350
Sugar: 10g
Sodium: 500mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 5g
Protein: 24g
Cholesterol: 70mg