Description

This Sheet-Pan Honey Mustard Salmon shines with its incredible flavor and simplicity. With fresh salmon fillets and a delightful honey mustard marinade, it’s perfect for a quick, healthy dinner that will satisfy. Plus, cleanup is a breeze!

Ingredients

Scale

5 salmon fillets or 1 large fillet cut into 2-inch pieces (skin on recommended)
1/4 cup honey
1/4 cup stone ground mustard
4 cloves garlic, minced
1 tablespoon apple cider vinegar (or 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 (like Frank’s buffalo sauce)
1 pound baby Yukon gold potatoes (halved if larger than an inch)
3 cups broccoli florets
2 tablespoons reserved marinade
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 your oven to 400 degrees F and line a large sheet pan (15×21-inches) with foil. Spray with cooking spray for easy cleanup.
In a medium bowl, whisk the honey mustard marinade ingredients together, reserving 2 tablespoons for the vegetables later.
Arrange the salmon fillets (flesh side up) closely in a dish. Pour the remaining marinade evenly over the salmon, brushing the sides as necessary. Let it marinate at room temperature while you prepare the vegetables, ideally for 30-40 minutes but no longer to avoid mushy fish.
While the salmon marinates, prepare the baby potatoes and broccoli for roasting.

Notes

Make sure to cut the potatoes evenly for uniform cooking.
You can substitute the apple cider vinegar with balsamic vinegar for a different flavor profile.
Garnish with fresh parsley for added flavor and presentation.

Nutrition

Serving Size: 1 piece
Calories: 450
Sugar: 13g
Sodium: 600mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 30g
Cholesterol: 75mg