Sheet Pan Salmon
I love making Sheet Pan Salmon when I want a healthy, delicious dinner with almost no cleanup. The honey mustard glaze caramelizes on the tender, flaky salmon while the potatoes roast until golden and crispy, and the broccoli chars at the edges for extra flavor. It's perfect for busy weeknights and casual dinner parties because it's high-protein, looks impressive, and comes together easily. The salmon stays fresh in the fridge for up to 3 days or can be frozen for about 2 months.
Ingredients
For the Honey Mustard Glaze:
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or maple syrup
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 tablespoon fresh thyme or 1 tsp dried
For the Salmon and Veggies:
- 1 pound salmon cut into four 4-ounce fillets
- 2 cups baby potatoes quartered
- 2 tablespoons olive oil divided
- Salt and black pepper to taste
- 2 cups broccoli florets
- 12 asparagus spears trimmed
- 2-3 medium lemons thinly sliced
Instructions
- In a small bowl, whisk together mustard, honey (or maple syrup), lemon juice, garlic powder, and thyme.2 tablespoons Dijon mustard, 2 tablespoons honey or maple syrup, 1 tablespoon lemon juice, ½ teaspoon garlic powder, 1 tablespoon fresh thyme
- Season salmon fillets with salt and pepper. Place in a medium bowl and coat evenly with the honey mustard glaze. Let it marinate for 20 minutes.1 pound salmon, Salt and black pepper
- Preheat oven to 375°F (190°C). Toss quartered baby potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a large sheet pan (16x12 inches) and roast for 20 minutes.2 cups baby potatoes, 2 tablespoons olive oil
- Remove the pan from the oven and push the potatoes to one side. Add the marinated salmon fillets to the center of the pan. Arrange broccoli florets and asparagus around the salmon. Top with lemon slices and drizzle the veggies with the remaining tablespoon of olive oil. Season with more salt and pepper.2 cups broccoli florets, 12 asparagus spears, 2-3 medium lemons
- Return the sheet pan to the oven and roast for an additional 15 minutes, or until salmon is cooked through and flakes easily with a fork (internal temp of 145°F).
- Serve immediately with an extra squeeze of lemon juice for a bright, healthy dinner that’s easy to clean up!
Video
Notes
- Start the potatoes first: Roast them for 20 minutes before adding the salmon and tender vegetables, so they get crispy rather than steaming in the rest of the dish.
- Check salmon doneness with a thermometer: The salmon is perfectly cooked at 145°F in the thickest part, and it should flake easily with a fork but still be slightly translucent in the center.
- Use room-temperature salmon: Take the salmon out of the fridge 20 minutes before cooking to cook more evenly and prevent the outside from overcooking while the center catches up.
- Don't skip the lemon slices: Roasting them directly on top adds a caramelized, slightly sweet citrus flavor you can't get from just squeezing fresh lemon juice at the end.
- Make it your own with easy swaps: This sheet pan recipe is one of my favorite ways to use whatever vegetables I have like carrots, cauliflower, green beans, or cherry tomatoes, and you can finish with melted butter, fresh herbs like parsley or oregano, or turn the honey mustard glaze into a drizzling sauce for an easy prep one-pan meal that becomes a weeknight staple.
- Flash-freeze meal prep: Freeze cooked salmon portions on a parchment-lined baking sheet for 1 hour, then transfer them to containers so they don't stick together, and you can grab individual servings easily.
Nutrition
Calories: 362kcalCarbohydrates: 33gProtein: 27gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 62mgSodium: 155mgPotassium: 1222mgFiber: 6gSugar: 12gVitamin A: 794IUVitamin C: 91mgCalcium: 83mgIron: 4mg
Tried this recipe?Let us know how it was!