Description

Savor the deliciousness of Sheet-Pan Honey Mustard Salmon, a simple and flavorful dish featuring fresh salmon, honey, mustard, and bright veggies, perfect for a quick healthy meal.

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 and line a large sheet pan with foil, spraying it with cooking spray for convenience.
In a medium bowl, whisk together the honey mustard marinade ingredients. Set aside 2 tablespoons for later use with the vegetables.
Arrange the salmon fillets flesh side up in a snug dish. Pour the remaining marinade over the salmon, brushing the sides as needed. Let it marinate at room temperature while preparing the vegetables for about 30-40 minutes, avoiding longer marination to prevent mushiness.
Meanwhile, roast the potatoes…

Notes

For best results, marinate the salmon for 30 to 40 minutes only to maintain its texture.
Feel free to substitute balsamic vinegar for apple cider vinegar if preferred.
Garnish with fresh parsley for an extra touch. Optional ingredients can enhance flavor.

Nutrition

Serving Size: 1 fillet
Calories: 392
Sugar: 8g
Sodium: 650mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg