Description
This Sheet-Pan Honey Mustard Salmon brings irresistible flavors to your table with simple prep and fresh ingredients. Perfect for a quick and healthy dinner!
Ingredients
Scale
- 5 salmon fillets or 1 large fillet cut into 2-inch pieces (i recommend skin on)
- 1/4 cup honey
- 1/4 cup stone ground mustard
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar (may sub balsamic)
- 2 teaspoons lemon zest
- 3/4 teaspoon salt
- 1/2 tsp each smoked paprika, dried oregano, pepper
- 1/4 tsp each onion powder, dried thyme
- 1 teaspoon hot sauce (i use frank’s buffalo sauce)
- 1 pound baby yukon gold potatoes (cut in half if much larger than an inch)
- 3 cups broccoli florets
- 2 tablespoon reserved marinade (in directions)
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400 degrees F and line a large sheet pan (15×21 inches) with foil, spraying it for easy cleanup.
- In a medium bowl, whisk together the Honey Mustard Marinade ingredients. Set aside 2 tablespoons to use later for the vegetables.
- Arrange the salmon fillets (flesh side up) in a snug dish. Pour the remaining marinade over the salmon, brushing the sides as necessary. Allow it to marinate at room temperature while preparing the veggies, for about 30-40 minutes. Avoid marinating for too long to prevent mushiness in the fish.
- While marinating, roast the potatoes as directed.
Notes
For best flavor, marinate the salmon for only 30-40 minutes.
You can substitute balsamic for apple cider vinegar if needed.
Fresh parsley can be added as a garnish for extra flavor.
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 8g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg