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Sheet Pan Honey Mustard Salmon with Potatoes and Broccoli Recipe

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This Sheet Pan Honey Mustard Salmon recipe offers a delicious and easy weeknight meal featuring perfectly roasted salmon fillets coated in a tangy honey mustard glaze. Alongside tender roasted potatoes and crisp broccoli, this one-pan dinner is both convenient and flavorful, making cleanup a breeze and mealtime stress-free.

Ingredients

Honey Mustard Sauce

  • 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

Protein

  • 4 salmon fillets, about 1 inch thick (4-5 oz each)

Vegetables and Starch

  • 1 large head broccoli, cut into florets (4-5 cups)
  • 1 lb small red or yellow potatoes, cut in half if large

Others

  • Cooking spray

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the ingredients evenly.
  2. Prepare the Honey Mustard Sauce: In a small bowl, whisk together honey, whole grain mustard, 1 tablespoon of olive oil, lemon zest, minced garlic, dried thyme, salt, and black pepper. Taste this mixture and adjust salt if necessary. Set aside 3 tablespoons of this sauce for the potatoes.
  3. Marinate the Salmon: Place the salmon fillets in a shallow bowl and spoon the remaining honey mustard mixture over them. Use a spatula or a marinade brush to evenly coat all sides of the salmon. Set aside while you prepare the vegetables.
  4. Prepare the Baking Sheet and Potatoes: Generously spray a large rimmed baking sheet with cooking spray. Arrange the potatoes on the sheet and toss them with the 3 tablespoons of reserved honey mustard sauce until well coated. Spread the potatoes cut-side down in an even layer. Bake them for 15 minutes to begin roasting.
  5. Rearrange the Vegetables: After the initial bake, remove the pan from the oven and push the potatoes to one side, occupying about one-third of the pan.
  6. Add Broccoli to the Pan: Place the broccoli florets on the opposite side of the pan, leaving space in the middle for the salmon.
  7. Season the Broccoli: Drizzle the broccoli with the remaining ½ tablespoon olive oil and toss until evenly coated. Sprinkle a pinch of salt over the broccoli for seasoning.
  8. Add Salmon and Continue Cooking: Position the coated salmon fillets in the center space between the potatoes and broccoli. Return the pan to the oven and cook for another 8-13 minutes, or until the salmon flakes easily with a fork. Cooking time may vary slightly depending on the thickness of the fillets.
  9. Serve: Remove from oven and serve the salmon, potatoes, and broccoli with fresh lemon wedges for an added burst of citrus flavor.

Notes

  • For even cooking, ensure potatoes are cut to similar sizes.
  • Check salmon doneness after 8 minutes to avoid overcooking.
  • You can substitute broccoli with other vegetables like asparagus or green beans if desired.
  • Make sure to use a rimmed baking sheet to prevent any juices from spilling in your oven.
  • The dish can easily be doubled but use two pans to ensure even cooking.

Find it online: https://marthatasty.com/sheet-pan-honey-mustard-salmon-with-potatoes-and-broccoli-recipe/