Sheet-Pan Honey Mustard Salmon & Veggies

There’s something incredibly satisfying about a meal that comes together effortlessly, tastes amazing, and leaves you with minimal cleanup. Enter the Sheet-Pan Honey Mustard Salmon & Veggies — a vibrant, flavorful dish that combines tender salmon fillets with perfectly roasted baby potatoes and crisp asparagus, all coated in a luscious honey mustard glaze. Whether you’re cooking for a busy weeknight dinner or a relaxed weekend meal, this dish checks all the boxes for simplicity, taste, and nutrition. Plus, it’s a one-pan wonder, meaning everything bakes together on a single sheet pan for an easy, streamlined experience.

Why It’s My Go-To

If you ask me, this Sheet-Pan Honey Mustard Salmon & Veggies recipe is a game-changer. First off, salmon is known for being quick to cook, and when paired with veggies that roast alongside it, dinner practically makes itself. The honey mustard sauce strikes the perfect balance of sweet and tangy, elevating the salmon’s natural richness without overpowering it. Another reason it’s a staple in my kitchen: minimal hands-on time, maximum flavor, and the ability to customize veggies based on what you have on hand. Plus, it’s packed with protein, omega-3s, and fiber — a wholesome meal that’s as satisfying as it is nutritious.

Ingredient List

• 4 salmon fillets
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound asparagus, trimmed
• 1 pound baby potatoes, halved
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish)

Equipment Breakdown

• Sheet pan – A large rimmed baking sheet to hold all your ingredients and catch any drips.
• Mixing bowl – For whisking together the honey mustard sauce.
• Tongs or spatula – To toss the veggies and handle the salmon with ease.
• Knife and cutting board – For trimming asparagus and halving potatoes.
• Aluminum foil or parchment paper (optional) – Makes cleanup even easier.

Step-by-Step: Sheet-Pan Honey Mustard Salmon & Veggies

Step 1: Prep the potatoes

Preheat your oven to 400°F (204°C). Start by halving the baby potatoes so they roast evenly. Toss them in about 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the potatoes out on one side of the sheet pan in a single layer.

Step 2: Roast the potatoes

Pop the sheet pan in the oven and roast the potatoes alone for 15 minutes. This head start ensures they get nicely tender and golden before adding the salmon and asparagus.

Step 3: Make the honey mustard glaze

While the potatoes roast, whisk together the honey, Dijon mustard, garlic powder, remaining salt, black pepper, and the rest of the olive oil in a mixing bowl. Add in the fresh lemon juice and stir until smooth.

Step 4: Add the salmon and asparagus

After 15 minutes, remove the sheet pan from the oven. Place the salmon fillets on the other side of the pan. Arrange the trimmed asparagus next to the salmon. Brush the honey mustard mixture generously over each salmon fillet and drizzle any leftover sauce over the asparagus.

Step 5: Roast everything together

Return the sheet pan to the oven and roast for an additional 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.

Step 6: Garnish and serve

Remove from the oven and sprinkle freshly chopped parsley over the entire pan for a burst of color and fresh flavor. Serve immediately with a lemon wedge if desired.

If You’re Out Of…

• Honey: Use maple syrup or agave nectar as a natural sweetener alternative.
• Dijon mustard: Try yellow mustard or whole grain mustard for a slightly different texture and flavor.
• Asparagus: Swap with green beans, broccoli florets, or even roasted frozen Brussels sprouts for a different veggie punch.
• Baby potatoes: Substitute with fingerlings, red potatoes, or sweet potatoes cut into similar sizes.

Errors to Dodge

• Don’t overcrowd the sheet pan. Crowding causes steaming instead of roasting, which prevents that beautiful caramelization.
• Avoid under-seasoning. The honey mustard glaze packs flavor, but be sure to season the potatoes and asparagus well before roasting.
• Be careful not to overcook the salmon; it should flake easily and remain moist, not dry.
• Trimming asparagus is key. Woody ends are tough and unpleasant to eat.

Refrigerate, Freeze, Reheat

Store leftover Sheet-Pan Honey Mustard Salmon & Veggies in an airtight container in the refrigerator for up to 3 days. Because salmon is delicate, freezing is not recommended as it can affect texture. To reheat, warm gently in the oven at 300°F (149°C) for about 10 minutes or until heated through. Reheating in the microwave is an option but may dry out the fish and veggies.

Reader Questions

Can I use frozen salmon fillets for this recipe?

Yes! Just be sure to thaw the salmon completely before cooking so it roasts evenly alongside the veggies. Pat the fillets dry to ensure the honey mustard glaze sticks well.

How do I make this dish spicier?

Add a pinch of cayenne pepper or red pepper flakes to the honey mustard sauce for a gentle heat kick. You can also sprinkle some crushed chili flakes over the salmon before roasting.

Can I prepare the potatoes and asparagus ahead of time?

Absolutely. You can trim and halve the potatoes and asparagus a day ahead and store them in water in the fridge to keep them fresh. Just be sure to dry them thoroughly before roasting.

What’s a good side to serve with this dish?

This recipe is pretty complete with protein and veggies, but if you want to add something extra, a fresh salad or Fresh Peach Salsa Chicken Sheet Pan makes a bright, complementary option for a larger meal.

Cook This Next

• Teriyaki Salmon With Fried Rice – A delicious Asian-inspired salmon dish perfect for weeknights.
• Fresh Peach Salsa Chicken Sheet Pan – Another easy sheet pan meal bursting with fresh flavors.
• Roasted Frozen Brussels Sprouts – A simple, flavorful vegetable side to pair with any protein.

That’s a Wrap

When it comes to quick, wholesome dinners that don’t sacrifice flavor, Sheet-Pan Honey Mustard Salmon & Veggies is hard to beat. The minimal effort combined with maximum taste makes this recipe a kitchen hero for busy days or when you just want a no-fuss meal. With buttery salmon, crisp-tender veggies, and a tangy-sweet glaze, you’re getting a restaurant-worthy dish that’s baked all in one pan. Keep this recipe handy for the next time you want an easy, nourishing dinner that feels special without the stress. Enjoy every bite!

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