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Homemade Sheet-Pan Honey Mustard Salmon & Veggies photo
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Sheet-Pan Honey Mustard Salmon & Veggies

This Sheet-Pan Honey Mustard Salmon & Veggies is a quick, flavorful, and nutritious one-pan meal with tender salmon, roasted potatoes, and crisp asparagus.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Healthy, Quick, Salmon, Sheet Pan
Servings: 4 servings

Ingredients

  • 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)

Instructions

  • Preheat your oven to 400°F (204°C). Halve 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.
  • Pop the sheet pan in the oven and roast the potatoes alone for 15 minutes to get them tender and golden.
  • 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.
  • 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.
  • 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.
  • Remove from the oven and sprinkle freshly chopped parsley over the entire pan. Serve immediately with a lemon wedge if desired.

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Tongs or spatula
  • Knife and cutting board
  • Aluminum foil or parchment paper (optional)

Notes

  • Don’t overcrowd the sheet pan to ensure proper roasting and caramelization.
  • Season the potatoes and asparagus well before roasting for maximum flavor.
  • Be careful not to overcook the salmon; it should flake easily and remain moist.
  • Use alternatives like maple syrup for honey or substitute veggies to customize the dish.
  • Store leftovers in an airtight container refrigerated up to 3 days; avoid freezing salmon to preserve texture.