Description

This Sheet-Pan Honey Mustard Salmon features flaky salmon fillets coated in a zesty honey mustard sauce, paired with roasted yukon gold potatoes and vibrant broccoli. It’s a quick and healthy option, perfect for a weeknight dinner that the whole family will love!

Ingredients

Scale

5 salmon fillets or 1 large fillet cut into 2-inch pieces (i recommend skin on)
1/4 cup honey
1/4 cup stone ground mustard
4 cloves garlic, minced
1 tablespoon apple cider vinegar (may sub balsamic)
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 (i use 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 (in directions)
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
fresh parsley for garnish (optional)

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Instructions

Preheat the oven to 400 degrees F. Line a large sheet pan with foil and spray with cooking spray for easy cleanup.
In a medium bowl, whisk together the ingredients for the Honey Mustard Marinade. Set aside 2 tablespoons for the vegetables later.
Place the salmon fillets skin-side down in a dish, ensuring they fit snugly together. Pour the prepared marinade over the salmon, brushing the sides as necessary. Allow to marinate at room temperature for 30-40 minutes while prepping the vegetables.
Roast the potatoes…

Notes

For best results, do not marinate the salmon for more than 40 minutes to prevent mushiness.
Feel free to substitute the honey with maple syrup for a different flavor profile.
Fresh parsley can enhance the presentation and flavor, add just before serving.

Nutrition

Serving Size: 1 salmon fillet with vegetables
Calories: 420
Sugar: 10g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 6g
Protein: 27g
Cholesterol: 75mg