Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots
Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots is a vibrant, easy-to-make dish that perfectly marries tender salmon, crisp-tender broccoli, and sweet carrots, all bathed in a luscious honey garlic glaze. The salmon is melt-in-your-mouth delicious, with a glaze that offers a perfect balance of sweetness from honey and tang from mustard, punctuated by the fragrant touch of garlic and lemon zest. As everything cooks on a single pan, you not only save time on cleanup but also intensify the flavors that meld beautifully together.
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I first made this dish during a hectic week when I needed a quick yet impressive dinner that my family would love. The delightful aroma wafted through the kitchen, and as soon as the first bite hit my taste buds, I was smitten. Now, it’s become a staple on our dinner rotation, and I think it will be in your home, too! Whether you’re serving a family meal or entertaining friends, this Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots will surely earn you rave reviews.
Why You’ll Love This Recipe
- Simple & Quick: This dish comes together in just about 15 minutes of prep, making it perfect for weeknight dinners.
- Irresistible Flavor: The honey garlic glaze is spot on, imparting sweetness and depth, enhancing the natural flavors of the salmon and veggies.
- Eye-Catching Appeal: The vibrant colors of the ingredients make this dish a show-stopper on any dinner table.
- Flexible Serving: Ideal for a cozy family night or for impressing guests at a dinner party!
- Diet-Friendly Options: Easily adaptable; swap in your favorite veggies or adjust the glaze to suit dietary preferences.
Ingredients You’ll Need
- ¼ cup pure honey: Adds a natural sweetness to the glaze. Avoid using honey blends for this dish.
- 3 tablespoons whole grain mustard: Provides a pleasant tang and texture. Dijon mustard can be substituted for a smoother glaze.
- 1 ½ tablespoons olive oil, divided: Enhances flavor and helps the glaze adhere. Keep some aside for the veggies.
- Zest of 1 lemon (1-2 teaspoons): Freshens the flavor mix. Squeeze lemon wedges over when serving for extra zest.
- 1 large or 2 small garlic cloves, finely minced (2 teaspoons): Imparts aroma and depth. Fresh garlic is best for maximum flavor.
- ½ teaspoon dried thyme: Offers subtle earthiness. Fresh thyme can be used for a more vibrant flavor.
- ½ teaspoon fine salt, more to taste: Enhances flavor. Adjust as needed based on personal preference.
- ¼ teaspoon black pepper: Adds a touch of warmth; freshly ground is optimal.
- 4 salmon filets, about 1 inch thick (4-5 oz each): Use skin-on filets for extra flavor and moisture.
- Cooking spray: Prevents sticking; can also use parchment paper for easier cleanup.
- 1 large head broccoli, cut into florets (4-5 cups): Adds a nutritional punch and vibrant color; substitute with green beans if desired.
- 1 lb small red or yellow potatoes, cut in half if large: Roasty and comforting; sweet potatoes are a good alternative.
How to Make Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots
Preheat the Oven: Set your oven to 400°F (200°C), allowing it to heat completely before baking. A hot oven helps caramelize the salmon and veggies beautifully.
Whisk Together Sauce: In a small bowl, combine ¼ cup pure honey, 3 tablespoons whole grain mustard, 1 tablespoon olive oil, zest of 1 lemon, 2 teaspoons finely minced garlic, ½ teaspoon dried thyme, ½ teaspoon fine salt, and ¼ teaspoon black pepper. Adjust salt to taste if needed, then set aside 3 tablespoons of this flavorful mixture for later.
Coat the Salmon: Place your 4 salmon filets in a shallow bowl. Spoon the remaining honey mustard mixture generously over each filet, ensuring they are well-coated so all that flavor seeps in.
Prepare the Baking Sheet: Generously mist a large rimmed baking sheet with cooking spray to prevent sticking. This will make for easy release and cleanup later.
Toss the Potatoes: Place your 1 lb small red or yellow potatoes on one side of the baking sheet and toss them with the 3 reserved tablespoons of honey mustard mixture. Lay them cut-side down in an even layer for even roasting. Bake them for about 15 minutes until they start to soften and their edges turn golden brown.
Add the Broccoli: Once the potatoes have cooked, remove the pan and push them to one side. On the other side, add 4-5 cups of broccoli florets, drizzling with the remaining ½ tablespoon olive oil and tossing until well-coated. Sprinkle with a pinch of salt to season.
Place the Salmon: Now, lay your coat salmon filets in the center of the baking sheet between the potatoes and broccoli. Bake everything together for an additional 8-13 minutes, cooking until the salmon flakes easily with a fork and the broccoli is crisp-tender.
Serve with Lemon Wedges: Once fully cooked, take the sheet pan out of the oven and plate your meal. Serve warm, garnished with lemon wedges for an added zing.
Storing & Reheating
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked salmon with veggies in a freezer-safe container or bag for up to 3 months. When you’re ready to enjoy it again, simply reheat in the oven at 350°F until warmed through, about 10-15 minutes. Keep in mind that the texture might change slightly, but a squeeze of fresh lemon can brighten up those flavors.
Chef’s Helpful Tips
- Ensure your salmon is at room temperature for around 15 minutes before cooking for even heat during baking.
- To avoid overcooked veggies, consider adding the broccoli halfway through the potatoes’ baking time.
- If using frozen salmon, thaw it completely before marinating for the best absorption of flavors.
- Don’t skip the lemon wedges; the acidity brightens the dish, balancing the sweetness.
- Experiment with different veggies like asparagus or Brussels sprouts for variety.
The flavors of Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots meld together to create a dish that is both delicious and visually appealing. This recipe is not just a meal; it’s a way to enjoy wholesome, vibrant ingredients in an easy, approachable manner. You’ll love the ease of both preparation and cleanup, giving you more quality time around the table with your loved ones. So, don’t hesitate to make it your own—experiment with your favorite veggies and let those flavors shine through. Enjoy each bite!
Recipe FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw the salmon completely in the refrigerator before marinating for optimal flavor absorption. Follow the same preparation steps for the best results.
What should I serve with the salmon?
This dish pairs beautifully with a simple side salad or some fluffy quinoa for a complete meal. If craving something heartier, try mashed potatoes or even a warm grain salad.
Can I substitute the honey with something else?
If you’re looking for a different sweetness, maple syrup can be a fantastic substitute for honey, offering a unique flavor profile. Just keep the same measurement for a perfect blend.
How do I know when the salmon is cooked through?
The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). Keep an eye on it as baking times can vary based on oven calibration and thickness of your salmon filets.
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📖 Recipe Card
Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: One Pot
- Method: Baking
- Cuisine: American
Description
This honey garlic sheet-pan salmon with broccoli and carrots is a must-try for a quick and healthy dinner. With a blend of honey, garlic, and tangy mustard, it’s bursting with flavor. Easy prep and fresh ingredients make it perfect for a cozy meal at home.
Ingredients
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 ½ tablespoons olive oil, divided
- zest of 1 lemon (1–2 teaspoons)
- 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.
- Whisk together honey, mustard, 1 tablespoon oil, lemon zest, garlic, thyme, salt, and pepper in a small bowl. Reserve 3 tablespoons of the sauce for the potatoes.
- Place salmon in a shallow bowl and coat with the remaining honey mustard mixture. Set aside.
- Mist a large rimmed baking sheet with cooking spray. Toss potatoes with the reserved honey mustard mixture and spread them on the baking sheet, cut-side down. Bake for 15 minutes.
- Remove the pan and push the potatoes to one side. Add broccoli florets to the opposite end, leaving space for the salmon in the middle.
- Drizzle the broccoli with ½ tablespoon olive oil and toss. Season lightly with salt.
- Place the salmon on the baking sheet between the potatoes and broccoli. Bake until the salmon flakes easily with a fork, about 8-13 minutes, depending on thickness.
- Serve with lemon wedges.
Notes
For added flavor, let the salmon marinate in the sauce for 30 minutes before baking.
Adjust the vegetables according to your preference or availability—carrots can be a tasty substitute for broccoli.
Ensure the salmon is fresh for the best taste and texture.
Nutrition
- Serving Size: 1 Salmon Fillet with Vegetables
- Calories: 350
- Sugar: 10g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
