Description

This honey garlic sheet-pan salmon with broccoli and carrots is a delightful blend of flavors, featuring tender salmon, fresh veggies, and a sweet-tangy glaze. Perfect for a quick, healthy dinner!

Ingredients

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¼ cup pure honey
3 tablespoons whole grain mustard
1 ½ tablespoons olive oil, divided
zest of 1 lemon (1–2 teaspoons), cut 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

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Instructions

Preheat your oven to 400°F.
In a small bowl, mix together the honey, mustard, 1 tablespoon of olive oil, lemon zest, minced garlic, thyme, salt, and pepper. Reserve 3 tablespoons of this mixture for the potatoes.
In a shallow bowl, place the salmon fillets and coat them thoroughly with the remaining honey mustard mixture using a spatula or marinade brush. Set aside.
Prepare a large rimmed baking sheet by spraying it generously with cooking spray, then add the potatoes, tossing them with the reserved honey mustard mixture. Spread the potatoes evenly cut-side down and bake for 15 minutes.
After 15 minutes, take the baking sheet out of the oven and move the potatoes to one side, so they take up about one-third of the pan.
On the other end of the pan, add the broccoli florets, ensuring room for the salmon in the center. Drizzle the broccoli with the remaining ½ tablespoon of olive oil and toss to coat evenly, sprinkling with a pinch of salt.
Place the salmon in the center of the baking sheet among the potatoes and broccoli. Cook for an additional 8-13 minutes, until the salmon flakes easily with a fork based on thickness.
Serve with lemon wedges.

Notes

For extra flavor, you can marinate the salmon in the honey mustard mixture for 30 minutes before cooking.
Feel free to replace the broccoli with your favorite vegetables like asparagus or bell peppers.
Make sure to cut the vegetables into similar sizes for even cooking.

Nutrition

Serving Size: 1 filet with veggies
Calories: 450
Sugar: 12g
Sodium: 600mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 32g
Cholesterol: 70mg