Description
Enjoy a delightful dinner with Sheet-Pan Honey Mustard Salmon! This recipe features tender salmon fillets, a zesty marinade, and roasted vegetables, making it a quick and healthy meal for the whole family.
Ingredients
Scale
- 5 salmon fillets or 1 large fillet cut into 2-inch pieces (recommended skin on)
- 1/4 cup honey
- 1/4 cup stone ground mustard
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar (substitutable with 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 (Frank’s buffalo sauce recommended)
- 1 pound baby Yukon gold potatoes (cut in half if large)
- 3 cups broccoli florets
- 2 tablespoons reserved marinade (from the recipe)
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F. Line a large sheet pan (15×21 inches) with foil and spray with cooking spray.
- In a medium bowl, whisk together the honey mustard marinade ingredients. Set aside 2 tablespoons for the vegetables.
- Arrange the salmon fillets in a dish, flesh side up, and pour the marinade over them, ensuring to brush the sides. Let it marinate for 30-40 minutes at room temperature, but do not exceed that time to prevent mushiness.
- Roast the potatoes…
Notes
For best flavor, use skin-on salmon fillets.
If you prefer a milder flavor, adjust the amount of hot sauce added to the marinade.
Parboiling the potatoes before roasting can help them cook faster and become extra crispy.
Nutrition
- Serving Size: 1 salmon fillet with vegetables
- Calories: 375
- Sugar: 12g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg