Description
This honey garlic sheet-pan salmon with broccoli and carrots delivers a delightful balance of flavor and nutrition with minimal prep. Perfect for weeknight meals, it’s a quick dish that everyone will love!
Ingredients
Scale
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 ½ tablespoons olive oil, divided
- zest of 1 lemon (1–2 teaspoons)
- 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, whisk together the honey, mustard, 1 tablespoon of oil, lemon zest, garlic, thyme, salt, and pepper. Set aside 3 tablespoons of this sauce for the potatoes.
- Place the salmon filets in a shallow bowl and coat them with the remaining honey mustard mixture.
- Mist a baking sheet with cooking spray, add the potatoes, and toss with 3 tablespoons of the reserved sauce. Spread the potatoes cut-side down in an even layer and bake for 15 minutes.
- Remove the baking sheet and push the potatoes to one side.
- Add the broccoli florets to the other side of the pan, leaving space for the salmon in the center.
- Drizzle broccoli with the remaining oil, toss to coat, and season with salt.
- Place the salmon on the baking sheet amongst the potatoes and broccoli. Cook until the salmon flakes easily, about 8-13 minutes.
- Serve with lemon wedges.
Notes
Feel free to substitute the vegetables to your liking; asparagus or green beans also work well.
For a spicier kick, add a pinch of red pepper flakes to the honey mustard sauce.
Nutrition
- Serving Size: 1 salmon filet, 1 cup veggies
- Calories: 370
- Sugar: 10g
- Sodium: 470mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg