Description

This Sheet-Pan Honey Mustard Salmon is a delightful choice for a quick dinner, boasting irresistible flavors from honey, mustard, and fresh veggies. Simple to prepare, it’s an ideal recipe for those seeking healthy, homemade meals.

Ingredients

Scale

5 salmon fillets or 1 large fillet cut into 2-inch pieces (skin on recommended)
1/4 cup honey
1/4 cup stone ground mustard
4 cloves garlic, minced
1 tablespoon apple cider vinegar (may substitute balsamic)
2 teaspoons lemon zest
3/4 teaspoon salt
1/2 teaspoon each smoked paprika, dried oregano, pepper
1/4 teaspoon each onion powder, dried thyme
1 teaspoon hot sauce (e.g., 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 (from 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°F (200°C). Line a large sheet pan (15×21-inches) with foil and coat with cooking spray for easy cleanup.
In a medium bowl, whisk together the honey mustard marinade ingredients. Set aside 2 tablespoons for later use on the vegetables.
Arrange the salmon fillets (flesh side up) in a dish that fits them snugly. Pour the remaining marinade over the salmon, ensuring to brush the sides if needed. Allow it to marinate at room temperature while prepping the veggies, ideally for 30-40 minutes. Avoid marinating longer to prevent the fish from becoming mushy.
While the salmon is marinating, roast the potatoes.

Notes

For best flavor, allow the salmon to marinate as specified.
Pair the dish with a fresh side salad for a complete meal.
Leftovers can be stored in an airtight container in the fridge for up to three days.

Nutrition

Serving Size: 1 fillet with veggies
Calories: 360
Sugar: 10g
Sodium: 520mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 28g
Cholesterol: 70mg