Name: Sheet Pan Honey Mustard Salmon with Potatoes and Broccoli Recipe
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: American
Ingredients: ¼ cup pure honey; 3 tablespoons whole grain mustard; 1 ½ tablespoons olive oil, divided; Zest of 1 lemon (1-2 teaspoons), plus lemon wedges for serving; 1 large or 2 small garlic cloves, finely minced (2 teaspoons); ½ teaspoon dried thyme; ½ teaspoon fine salt, plus more to taste; ¼ teaspoon black pepper; 4 salmon fillets, about 1 inch thick (4-5 oz each); 1 large head broccoli, cut into florets (4-5 cups); 1 lb small red or yellow potatoes, cut in half if large; Cooking spray

Jump to Recipe·Leave a Review

If you’re craving a weeknight dinner that feels effortlessly elegant and bursting with flavor, this Sheet Pan Honey Mustard Salmon with Potatoes and Broccoli Recipe is about to become your new go-to. Imagine tender, flaky salmon glazed with a sweet and tangy honey mustard sauce, perfectly roasted potatoes soaking up those flavors, and vibrant broccoli roasted to crisp-tender perfection—all cooked on just one pan. It’s a recipe that blends simplicity and deliciousness in the best way possible, making dinner both easy and unforgettable.

Ingredients You’ll Need

The image shows a white oval plate at the top holding four bright orange raw salmon pieces with visible white lines of fat. Below it, there are small white bowls arranged around a larger white bowl filled with dark green broccoli florets. Another white bowl at the bottom holds halved small red potatoes with yellow inside. The small bowls contain pale yellow oil, coarse mustard seeds, light brown liquid, minced garlic, and lemon zest. All items are placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a starring role, combining to create a harmonious balance of sweetness, zest, and earthiness. These simple, fresh components are easy to find and work together beautifully, giving you layers of flavor and pleasing textures.

¼ cup pure honey: Adds that natural sweetness and helps create the beautiful glaze on the salmon and potatoes.
3 tablespoons whole grain mustard: Offers a mild tang and wonderful texture with those crunchy mustard seeds.
1 ½ tablespoons olive oil, divided: Used to ensure everything roasts up golden and delicious without sticking.
Zest of 1 lemon (1-2 teaspoons): Packs a citrusy brightness that lifts every bite; save those wedges for serving for an extra pop of freshness.
1-2 garlic cloves, finely minced (about 2 teaspoons): Brings savory depth and aroma to the sauce.
½ teaspoon dried thyme: Adds subtle herbal notes that complement both fish and veggies beautifully.
½ teaspoon fine salt (plus more to taste): Enhances all the natural flavors in this dish.
¼ teaspoon black pepper: For just the right amount of gentle heat.
4 salmon filets (4-5 oz each, about 1 inch thick): The star protein, juicy and tender after roasting.
Cooking spray: Ensures the pan is ready for roasting without sticking.
1 large head broccoli, cut into florets (4-5 cups): Adds vibrant color, nutrition, and a slight crunch.
1 lb small red or yellow potatoes, halved if large: These soak up the honey mustard sauce and roast to a crispy, golden perfection.

How to Make Sheet Pan Honey Mustard Salmon with Potatoes and Broccoli Recipe

Step 1: Preheat and Prepare the Honey Mustard Sauce

Start by heating your oven to 400°F, the perfect temperature to roast everything evenly. While that’s heating, whisk together the honey, mustard, 1 tablespoon of olive oil, lemon zest, garlic, thyme, salt, and pepper in a small bowl. This magic sauce is where all the flavor begins. Taste it to find the perfect balance, and don’t hesitate to adjust the salt. Set aside 3 tablespoons of this sauce for the potatoes—that way they get that extra flavor punch.

Step 2: Coat the Salmon

Place the salmon filets in a shallow bowl or dish and generously spoon over the remaining honey mustard mixture. Use a spatula or marinade brush to coat every inch of the salmon to ensure all those lovely flavors seep into the fish while it cooks. This step builds that luscious glaze you’ll adore.

Step 3: Prepare the Baking Sheet and Potatoes

Spray a large rimmed baking sheet with cooking spray so nothing sticks and all those flavors stay deliciously intact. Spread the potatoes on one side of the pan and toss them with the 3 tablespoons of reserved sauce until they’re well coated. Arrange them cut-side down in an even layer—this helps them get nice and crispy as they roast.

Step 4: Begin Roasting the Potatoes

Slide the pan into the oven and roast the potatoes for about 15 minutes. This gives them a head start, making sure they are tender on the inside and golden on the outside by the time the whole dish is ready.

Step 5: Add Broccoli and Salmon to the Pan

Remove the pan from the oven and carefully push the potatoes to one side to make room. Add the broccoli florets on the opposite side, drizzle them with the remaining ½ tablespoon olive oil, and sprinkle with a pinch of salt. Toss them lightly so they get coated evenly.

Place the salmon fillets between the broccoli and potatoes right on the pan. This layout helps everything cook perfectly together, as the flavors mingle during roasting.

Step 6: Roast Everything Until Done

Return the pan to the oven and roast until the salmon flakes easily with a fork, usually another 8-13 minutes depending on the thickness of your filets. Meanwhile, the broccoli will get tender with those slightly crispy edges you love. The potatoes, broccoli, and salmon all finish cooking at the perfect time for a no-fuss, all-in-one meal.

Step 7: Serve with Lemon Wedges

Once everything is roasted to perfection, serve your salmon right from the pan with fresh lemon wedges. A quick squeeze over the top brightens the entire dish and adds a fresh, zingy finish.

How to Serve Sheet Pan Honey Mustard Salmon with Potatoes and Broccoli Recipe

A white round plate with three main parts: on the left, roasted small round potatoes with a golden brown and crispy texture, some cut in half showing a soft yellow inside; in the center bottom, bright green steamed broccoli florets with a fresh and slightly shiny look; on the right, a piece of cooked salmon with a light orange color, topped with mustard seeds and small green herbs, with a thin lemon slice resting on top. The plate is on a white marbled surface with a gold fork beside it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes takes this dish from great to absolutely stunning. Fresh lemon wedges are a must for that citrus boost, but you can also sprinkle chopped fresh parsley or dill to bring a vibrant green pop that lightens the plate and complements the honey mustard sauce perfectly.

Side Dishes

Though this recipe is a full meal on its own, pairing it with a light side salad with crisp greens, cucumber, and a simple vinaigrette can add refreshing contrast. Alternatively, some crusty bread or garlic butter rolls soak up any extra honey mustard sauce, making every bite even more satisfying.

Creative Ways to Present

Want to dress it up for guests? Serve the salmon filets over a bed of fluffy quinoa or couscous to soak up all those delicious juices. Layering the potatoes and broccoli underneath creates a colorful, inviting platter that makes everyone want to dig right in.

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Honey Mustard Salmon with Potatoes and Broccoli Recipe keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors even deepen a bit, making for an easy and delicious next-day meal.

Freezing

If you want to store this for longer, salmon dishes can be frozen, though potatoes and broccoli may lose a bit of texture upon thawing. To freeze, wrap tightly in freezer-safe containers and use within 1 month for the best taste.

Reheating

To reheat, the oven is your friend. Warm your leftovers at 350°F until heated through, which helps keep the salmon tender and the potatoes nice and crisp. Microwaving is quicker but may soften the textures, so use it only if you’re short on time.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw it completely and pat dry before glazing with the honey mustard sauce to ensure even cooking and the best texture.

What type of potatoes work best?

Small red or yellow potatoes are ideal because they roast evenly and develop a wonderful crispy skin. If using larger potatoes, cutting them in half helps them cook through.

Can I substitute the broccoli?

Absolutely! Other sturdy vegetables like asparagus, green beans, or Brussels sprouts can also be used and will roast nicely alongside the salmon and potatoes.

Is whole grain mustard necessary, or can I use Dijon?

Whole grain mustard adds extra texture and a mild tang, but Dijon mustard is a fine substitute if you prefer a smoother sauce or have it on hand. The flavor profile will be slightly different but still delicious.

How do I know when the salmon is fully cooked?

The salmon is done when it flakes easily with a fork and the flesh turns opaque throughout. Cooking time can vary slightly based on thickness but generally ranges between 8 and 13 minutes at 400°F.

Final Thoughts

This Sheet Pan Honey Mustard Salmon with Potatoes and Broccoli Recipe truly transforms simple ingredients into a fantastic, flavor-packed meal that feels special without making your evening complicated. Whether you’re cooking for family, friends, or just yourself, it’s the kind of recipe you’ll return to again and again. Give it a try and enjoy a delightfully easy dinner that everyone will love!