Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots
There’s something undeniably comforting about a cozy dinner made in one pan, and Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots is a perfect example of that. Imagine tender salmon, perfectly baked, kissed with a sweet and savory honey mustard sauce that seeps into every bite. Pair that with vibrant broccoli and sweet carrots, and you’ve got yourself a dish that’s not only delicious but also a feast for the eyes. It’s an easy way to serve up something special without turning your kitchen into a battleground.
Table of Contents
I first discovered this recipe on one of those busy weeknights when time was short but my desire for a wholesome meal was high. The simplicity of everything cooking together on a single sheet pan appealed to me, as did the delightful aroma wafting through the kitchen. What truly stands out is how quick it comes together, making it a lifesaver for anyone juggling their dinner plans. So gather your ingredients and get ready to experience a meal that’s bound to impress!
Why You’ll Love This Recipe
- Simple & Quick: This meal can be prepped in just 15 minutes!
- Irresistible Flavor: The balance of sweet honey and tangy mustard creates a mouthwatering glaze.
- Eye-Catching Appeal: The vibrant colors of salmon, broccoli, and carrots make for a beautiful display.
- Flexible Serving: It’s perfect for weeknight dinners or as an impressive meal for entertaining.
- Diet-Friendly Options: Easily adaptable for dietary needs—it’s great for gluten-free eaters!
Ingredients You’ll Need
- ¼ cup pure honey: This natural sweetener gives the dish its signature sweetness. You can substitute with maple syrup for a different flavor.
- 3 tablespoons whole grain mustard: Adds depth and texture. Dijon mustard works well too if you prefer a smoother sauce.
- 1 ½ tablespoons olive oil, divided: Essential for roasting and flavor. Use extra virgin olive oil for enhanced taste.
- Zest of 1 lemon (1-2 teaspoons): Brightens the dish. Fresh lemon juice can be squeezed over the top before serving for added zing.
- 1 large or 2 small garlic cloves, finely minced (2 teaspoons): Garlic elevates the flavors; use pre-minced garlic for convenience.
- ½ teaspoon dried thyme: Offers an earthy note. Fresh thyme can also be used, just double the amount.
- ½ teaspoon fine salt, more to taste: Essential for flavor enhancement. Adjust to your preference based on diet.
- ¼ teaspoon black pepper: Adds just the right hint of spice.
- 4 salmon fillets, about 1 inch thick (4-5 oz each): Opt for wild-caught or sustainably sourced salmon for the best quality.
- Cooking spray: Helps prevent sticking. Alternatively, you can use parchment paper for easy cleanup.
- 1 large head broccoli, cut into florets (4-5 cups): Packed with nutrition and color. Feel free to swap with cauliflower if you desire.
- 1 lb small red or yellow potatoes, cut in half if large: Roasted potatoes offer heartiness. Sweet potatoes make a fantastic substitute for a different flavor profile.
How to Make Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots
Preheat the Oven: Start off by preheating your oven to 400°F. A hot oven is key to getting that perfect roast.
Mix the Sauce: In a small bowl, combine ¼ cup pure honey, 3 tablespoons whole grain mustard, 1 tablespoon olive oil, zest from one lemon, 1 large minced garlic clove, ½ teaspoon dried thyme, ½ teaspoon fine salt, and ¼ teaspoon black pepper. Stir until everything is nicely blended, then reserve 3 tablespoons of this flavorful sauce for later.
Coat the Salmon: Place 4 salmon fillets in a shallow bowl and pour the remaining honey mustard mixture over them. Use a spatula or a marinade brush to ensure each piece is thoroughly coated. Set them aside to soak in the delicious flavor.
Prepare the Baking Sheet: Generously mist a large rimmed baking sheet with cooking spray or line it with parchment paper for easy cleanup.
Bake the Potatoes: Place 1 lb of halved small red or yellow potatoes on the baking sheet and toss them in the reserved 3 tablespoons of honey mustard sauce until evenly coated. Arrange the potatoes cut-side down in a single layer. Bake in the preheated oven for 15 minutes, allowing them to start cooking and crisping up.
Add the Broccoli: After 15 minutes, take the baking sheet out and push the potatoes to one side to create space. On the opposite side, add 1 large head of broccoli cut into florets. Drizzle with the remaining ½ tablespoon olive oil, tossing to coat evenly, and sprinkle with a pinch of salt for flavor.
Place the Salmon: Now it’s time for the star of the show. Nestle the salmon fillets between the potatoes and broccoli, making sure everything is comfortably spaced.
Finish Cooking: Return the baking sheet to the oven and cook everything for an additional 8-13 minutes, or until the salmon flakes easily when tested with a fork. The broccoli will be tender and slightly crispy—a perfect texture compliment!
Serve and Enjoy: Remove from the oven and serve hot with lemon wedges on the side for a fresh burst of citrus. The combination of the honey mustard glaze on the salmon with the roasted veggies is simply irresistible.
Storing & Reheating
If you have leftovers, store them in an airtight container at room temperature for up to 2 hours, or refrigerate them for up to 3 days. For longer storage, place in the freezer for a maximum of 3 months. When ready to enjoy, simply reheat in the oven at 350°F for about 10 minutes. Keep in mind that while reheating can revive the salmon, the texture might not be exactly as fresh.
Chef’s Helpful Tips
- Avoid overcrowding the pan to ensure even cooking and crispy vegetables.
- Let the salmon sit at room temperature for about 15 minutes before cooking for more even cooking.
- Check for doneness by gently pressing the salmon with a fork; it should flake easily.
- Experiment with different herbs, like dill or rosemary, for a unique flavor twist.
- For a spicy kick, add some red pepper flakes to the honey mustard mixture.
The beauty of Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots lies in its simplicity, flavor, and presentation. It’s a meal that not only checks all the boxes for health and taste but also invites endless customization. Don’t hesitate to try different vegetables or adjust the seasonings to suit your preferences. Enjoy your culinary adventure with this recipe tonight!
Recipe FAQs
Can I use frozen salmon for this recipe?
Absolutely! If using frozen salmon, let it thaw in the refrigerator overnight or place it in cold water for quicker thawing. Pat it dry before applying the honey mustard glaze to help the flavor adhere better.
What can I substitute for broccoli?
If you’re not a fan of broccoli, cauliflower or asparagus are excellent alternatives that will roast beautifully alongside the salmon and potatoes. Just adjust the cooking time slightly depending on the vegetable.
How can I increase the sauce quantity?
If you like a saucier dish, simply double the sauce ingredients. This is particularly great over the veggies as well as the salmon. Just keep in mind to reserve some for tossing the potatoes as indicated!
Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the sauce and marinate the salmon in advance. Store the marinated salmon in the refrigerator for up to a few hours before roasting—just make sure to adjust the cooking time for cold fish.
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📖 Recipe Card
Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots
- Prep Time: 15 minutes
- Cook Time: No data
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Baking
- Cuisine: American
Description
This Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots is a quick and flavorful dinner option featuring tender salmon, fresh vegetables, and a delightful honey garlic sauce. Perfect for busy weeknights!
Ingredients
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 ½ tablespoons olive oil, divided
- zest of 1 lemon (1–2 teaspoons), after zesting cut the lemon into wedges for serving
- 1 large or 2 small garlic cloves, finely minced (2 teaspoons)
- ½ teaspoon dried thyme
- ½ teaspoon fine salt, more to taste
- ¼ teaspoon black pepper
- 4 salmon filets, about 1 inch thick (4–5 oz each)
- cooking spray
- 1 large head broccoli, cut into florets (4–5 cups)
- 1 lb small red or yellow potatoes, cut in half if large
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine honey, mustard, 1 tablespoon of olive oil, lemon zest, minced garlic, thyme, salt, and pepper. Taste and adjust salt as needed. Reserve 3 tablespoons of this mixture for the potatoes.
- Place salmon fillets in a shallow bowl and coat them with the remaining honey mustard mixture. Set aside.
- Mist a large rimmed baking sheet with cooking spray. Toss the potato halves with the reserved honey mustard mixture and arrange them cut-side down on the baking sheet. Bake for 15 minutes.
- After 15 minutes, remove the baking sheet from the oven and push the potatoes to one side.
- Add broccoli florets to the opposite side of the pan, making space for the salmon in the middle.
- Drizzle broccoli with the remaining olive oil, toss until coated, and sprinkle with a pinch of salt.
- Place the salmon between the potatoes and broccoli on the baking sheet. Cook until the salmon flakes easily with a fork, about 8-13 minutes depending on the thickness.
- Serve immediately with lemon wedges.
Notes
Adjust the salt in the sauce according to your taste preferences.
For a complete meal, serve with a side salad or whole grains.
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 350
- Sugar: 12g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
