Description
This Sheet-Pan Honey Mustard Salmon features irresistible flavors paired with juicy salmon fillets and vibrant vegetables. It’s easy to prepare, healthy, and perfect for a quick weeknight dinner that everyone will love!
Ingredients
Scale
- 5 salmon fillets or 1 large fillet cut into 2-inch pieces
- 1/4 cup honey
- 1/4 cup stone ground mustard
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar (may sub balsamic)
- 2 teaspoons lemon zest
- 3/4 teaspoon salt
- 1/2 tsp each smoked paprika, dried oregano, pepper
- 1/4 tsp each onion powder, dried thyme
- 1 teaspoon hot sauce (i use frank’s buffalo sauce)
- 1 pound baby yukon gold potatoes (cut in half if much larger than an inch)
- 3 cups broccoli florets
- 2 tablespoon reserved marinade (in directions)
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F and line a large sheet pan with foil, then spray with cooking spray for easy cleanup.
- In a medium bowl, whisk together the Honey Mustard Marinade ingredients. Reserve 2 tablespoons of the mixture for later use with the vegetables.
- Arrange the salmon fillets in a snug dish, skin side down and pour the remaining marinade over them. Ensure they are well-coated, and let them marinate at room temperature while prepping the vegetables for 30-40 minutes. Avoid marinating longer to prevent the fish from becoming too soft.
- While the salmon marinates, roast the potatoes…
Notes
Feel free to adjust the type of mustard used for different flavor profiles.
Make sure not to overcrowd the sheet pan for even cooking of both the salmon and vegetables.
Adjust the amount of hot sauce to taste based on your preference for spice.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 360
- Sugar: 8g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg