Description

This Honey Garlic Sheet-Pan Salmon with Broccoli & Carrots recipe offers a perfect blend of flavor and ease. With succulent salmon and vibrant veggies, this dish is ideal for a healthy dinner that doesn’t skimp on taste.

Ingredients

Scale

¼ cup pure honey
3 tablespoons whole grain mustard
1 ½ tablespoons olive oil, divided
zest of 1 lemon (1–2 teaspoons)
1 large or 2 small garlic cloves, finely minced (2 teaspoons)
½ teaspoon dried thyme
½ teaspoon fine salt, more to taste
¼ teaspoon black pepper
4 salmon filets, about 1 inch thick (4–5 oz each)
cooking spray
1 large head broccoli, cut into florets (4–5 cups)
1 lb small red or yellow potatoes, cut in half if large

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Instructions

Preheat the oven to 400°F.
In a small bowl, whisk together the honey, mustard, 1 tablespoon oil, lemon zest, garlic, thyme, salt, and pepper. Adjust salt as necessary and set aside 3 tablespoons for the potatoes.
Place salmon fillets in a shallow bowl and coat them with the remaining honey mustard mixture. Set aside.
Mist a large rimmed baking sheet with cooking spray and toss the potatoes with the reserved honey mustard mixture. Spread the potatoes cut-side down on the pan and bake for 15 minutes.
After 15 minutes, push the potatoes to one side of the pan.
Add broccoli florets to the other side and drizzle with ½ tablespoon of olive oil. Toss the broccoli and sprinkle with salt.
Place the salmon in the middle of the baking sheet and bake until salmon flakes easily with a fork, about 8-13 minutes depending on thickness.
Serve the dish with lemon wedges.

Notes

For extra flavor, marinate the salmon for 30 minutes before cooking.
Feel free to swap in your favorite vegetables, like bell peppers or asparagus.
Make sure not to overcrowd the sheet pan for even cooking.

Nutrition

Serving Size: 1 salmon filet with veggies
Calories: 450
Sugar: 10g
Sodium: 550mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 35g
Cholesterol: 75mg