Sheet-Pan Honey Mustard Salmon & Vegetables Recipe
description :
Sheet-Pan Honey Mustard Salmon & Vegetables is a simple, healthy, and flavorful one-pan meal. It features tender salmon fillets coated in a sweet and tangy honey mustard glaze, roasted alongside a mix of vibrant vegetables like carrots, potatoes, and broccoli. The combination of savory salmon and caramelized veggies makes for an easy, balanced dinner that’s both delicious and quick to prepare. This dish is perfect for a fuss-free, yet satisfying meal.
Ingredients:
For the Salmon & Marinade:
- 4 salmon fillets (about 6 oz each)
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Vegetables:
- 1 lb baby potatoes, halved
- 1 cup carrots, sliced into rounds or sticks
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme (or fresh if available)
- 1 teaspoon garlic powder
For Garnish:
- Fresh parsley or dill, chopped (optional)
- Lemon wedges (optional)
Instructions:
- Prepare the marinade:
- In a small bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, garlic powder, salt, and pepper.
- Place the salmon fillets in a shallow dish or resealable plastic bag and pour half of the marinade over them. Toss gently to coat and let it marinate in the fridge for at least 15-20 minutes, or up to an hour.
- Prepare the vegetables:
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, toss the halved baby potatoes and sliced carrots with olive oil, salt, pepper, garlic powder, and dried thyme. Spread them out evenly on the pan.
- Roast the vegetables:
- Place the sheet pan in the preheated oven and roast the vegetables for about 20-25 minutes, or until they begin to soften and become golden, tossing once or twice during cooking for even roasting.
- Add the salmon:
- After the vegetables have roasted for 20-25 minutes, remove the sheet pan from the oven and make space in the middle for the salmon fillets.
- Place the marinated salmon fillets on the sheet pan with the vegetables and drizzle with the remaining marinade. Return the sheet pan to the oven and roast for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve:
- Once the salmon and vegetables are cooked, remove the sheet pan from the oven. Garnish the dish with fresh parsley or dill and serve with lemon wedges for an added burst of flavor.
The Story of Sheet-Pan Honey Mustard Salmon & Vegetables:
Sheet-pan meals have gained popularity for their convenience and ability to combine multiple elements into one easy-to-clean-up dinner. The concept is simple: all ingredients are placed on a single sheet pan and roasted together, saving time and effort while still delivering a flavorful and satisfying meal.
This particular recipe combines the rich, omega-3-packed goodness of salmon with a tangy, sweet honey mustard glaze. The pairing of roasted vegetables—like baby potatoes and carrots—adds texture and earthy flavors that balance out the sweetness of the honey mustard. It’s the perfect combination of savory and sweet, with a little kick from the Dijon mustard.
This type of meal is ideal for busy weeknights when you want a wholesome, balanced dinner that doesn’t require much prep. Plus, the versatility of the ingredients means you can easily swap in other vegetables, like Brussels sprouts or bell peppers, based on what you have available. Whether you’re cooking for yourself or a family, this sheet-pan honey mustard salmon and vegetables recipe is sure to be a hit!
