Description

This Sheet-Pan Honey Mustard Salmon recipe is a delightful way to combine fresh salmon with a sweet and tangy marinade. Simple to prepare, it features salmon fillets, baby Yukon gold potatoes, and vibrant broccoli, making it perfect for a quick and healthy dinner. You’ll love the balance of flavors and the ease of cleanup!

Ingredients

Scale

5 salmon fillets or 1 large fillet cut into 2-inch pieces (i recommend skin on)
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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400 degrees F. Line a large sheet pan with sides using foil and spray with cooking spray for easy cleanup.
In a medium bowl, whisk together the Honey Mustard Marinade ingredients. Set aside 2 tablespoons for later use with the vegetables.
Arrange the salmon fillets (flesh side up) in a snug dish. Pour the remaining marinade evenly over the salmon, ensuring the sides are brushed. Allow the salmon to marinate at room temperature while you prepare the veggies, ideally for 30-40 minutes. Avoid marinating too long to prevent mushiness.
Meanwhile, roast the potatoes and broccoli until tender.

Notes

For a spicier kick, adjust the amount of hot sauce to taste.
Feel free to substitute the vegetables based on your preference or what you have on hand.
This dish is also delicious served over rice or quinoa.

Nutrition

Serving Size: 1 fillet with vegetables
Calories: 350
Sugar: 8g
Sodium: 650mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 25g
Cholesterol: 75mg