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Easy Honey Mustard Salmon Sheet Pan Dinner

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A quick and easy sheet pan dinner featuring perfectly glazed salmon and roasted vegetables, all cooked on one pan for minimal cleanup. The honey mustard glaze is the star, with a secret technique for layered flavor.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces each), skin on or off
  • 1/3 cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 tablespoons olive oil, plus more for drizzling
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound baby potatoes, halved
  • 2 cups broccoli florets
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley or dill, chopped (for garnish)
  • Lemon wedges (for serving)
  • Flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper or foil.
  2. In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, 2 tablespoons olive oil, minced garlic, apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside about 3 tablespoons of the glaze for brushing after cooking.
  3. In a medium bowl, toss halved baby potatoes, broccoli florets, bell pepper chunks, and red onion wedges with 2 tablespoons olive oil, garlic powder, dried thyme, and a generous pinch of salt and pepper.
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet, leaving space in the center for the salmon. Roast for 10 minutes.
  5. While vegetables roast, pat salmon fillets dry with paper towels and season lightly with salt and pepper.
  6. After 10 minutes, remove the baking sheet from the oven. Push vegetables to the sides to create space, then place salmon fillets in the center, skin-side down if using skin-on. Brush fillets generously with the main glaze (not the reserved portion).
  7. Return the baking sheet to the oven and roast for 12-15 minutes, until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C), and vegetables are tender and caramelized.
  8. Remove the pan from the oven. Brush the reserved 3 tablespoons of glaze over the warm salmon.
  9. Let the salmon rest on the pan for 2-3 minutes. Sprinkle with fresh parsley or dill, squeeze lemon wedges over, and finish with flaky sea salt. Serve directly from the sheet pan.

Notes

For best results, pat salmon dry before glazing. Watch the glaze carefully during the last 5 minutes of roasting to prevent burning. Let salmon rest at room temperature for 10-15 minutes before roasting for even cooking. The reserved glaze brush after roasting creates a glossy, restaurant-quality finish.

Nutrition

Keywords: honey mustard salmon, sheet pan dinner, easy salmon recipe, weeknight dinner, healthy salmon, roasted vegetables, gluten-free, dairy-free

Find it online: https://sunnysavory.com/easy-honey-mustard-salmon-sheet-pan-dinner/