Description

This Sheet-Pan Honey Mustard Salmon is bursting with flavors! With tender salmon, honey-mustard glaze, and roasted veggies, it’s a delightful choice for a quick and healthy dinner.

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
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
1 pound baby yukon gold potatoes
3 cups broccoli florets
2 tablespoon reserved marinade
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
fresh parsley for garnish

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Instructions

Preheat the oven to 400°F. Line a large sheet pan with foil and spray with cooking spray.
In a medium bowl, whisk together the honey mustard marinade ingredients. Set aside 2 tablespoons of this marinade for the vegetables.
Place the salmon fillets skin-side down in a dish. Pour the remaining marinade evenly over the fish and marinate for 30-40 minutes at room temperature.
While marinating, prepare the potatoes by cutting them in half if large. Roast the potatoes in the oven until they start to soften.
Add the broccoli florets to the pan, drizzle with olive oil, and season with reserved marinade, salt, and pepper. Roast everything until the salmon is cooked and the veggies are tender.

Notes

For best results, do not marinate salmon for longer than 40 minutes to avoid mushiness.
Feel free to substitute another type of fish or use the marinade for chicken.
Adding lemon slices on top of the salmon during baking can enhance the flavor.

Nutrition

Serving Size: 1 fillet
Calories: 350
Sugar: 6g
Sodium: 400mg
Fat: 19g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg