Honey Mustard Salmon Sheet Pan

Honey mustard salmon sheet pan is the perfect recipe for a quick, flavourful, and wholesome dinner. This dish combines flaky, tender salmon fillets with a tangy-sweet honey mustard glaze, all baked alongside asparagus or seasonal vegetables for a complete one-pan meal.

Course Dinner

Cuisine Mediterranean

Keyword Easy Dinner, sheet pan

Prep Time 5

Cook Time 35

Total Time 40

Servings Serves

Calories 474kcal

Author Makyla Baines

Ingredients

For the Potatoes

600 g baby potatoes cut in half or quarters
1 tablespoon olive oil
1 teaspoon garlic powder
Salt & pepper to taste

For the Salmon

4 (150g) salmon fillets fresh. Washed and deboned
3 tablespoons honey or maple syrup
2 tablespoons dijon mustard
1 tablespoon lemon juice fresh or bottled
3 cloves garlic minced
Salt & pepper to taste

For the Asparagus

450 g asparagus ends trimmed
1 tablespoon olive oil
Salt & pepper to taste

Instructions

Preheat your oven to 180°C (350°F) and line a large sheet pan with parchment paper or lightly grease it with cooking spray.
In a small bowl, whisk together the honey, Dijon mustard, lemon juice, minced garlic, salt and pepper. Place the salmon fillets in the glaze, ensuring they’re fully coated. Cover and refrigerate while preparing the potatoes.
Toss the baby potatoes with olive oil, garlic powder, salt, and pepper, then spread them out on the prepared sheet pan in a single layer. Roast in the oven for 20 minutes.
Remove the sheet pan from the oven. Push the potatoes to one side and add the salmon fillets and asparagus to the pan. Drizzle the remaining glaze over the salmon, and toss the asparagus with olive oil, salt, and pepper.
Return the sheet pan to the oven and bake for 15 minutes or until the salmon is cooked and the asparagus is fork-tender.
Remove from the oven and serve immediately. Enjoy this flavorful and easy one-pan meal!

Nutrition