Sheet Pan Roasted Honey-Dijon Salmon with Roasted Veggies

Sheet Pan Roasted Honey-Dijon Salmon with Roasted Veggies

Flaky salmon and tender vegetables roast together, glazed with a tangy honey-Dijon finish.

Total 40 min Makes 4 servings Calories 420/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

This one-pan dinner pairs salmon fillets with broccoli and baby potatoes, all coated in a sweet and tangy honey-Dijon glaze before roasting until caramelized. It's a fuss-free weeknight meal that delivers a balanced plate with minimal cleanup, and the glaze doubles as a light sauce for the vegetables.

Ingredients

  • 1 1/2 pounds salmon fillets, cut into 4 portions
  • 1 pound baby potatoes, halved
  • 1 pound broccoli florets
  • 3 tablespoons olive oil
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 lemon, sliced, for garnish

Method

  1. Preheat the oven to 425°F. Line a 9x13-inch sheet pan (or half-sheet pan) with parchment paper or foil.

  2. Toss the halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread on the sheet pan and roast for 15 minutes.

  3. While the potatoes roast, whisk together honey, Dijon mustard, minced garlic, lemon juice, remaining olive oil, remaining salt, black pepper, and paprika in a small bowl.

  4. Remove the pan from the oven and push the potatoes to one side. Add the broccoli florets and salmon portions to the pan.

  5. Brush the honey-Dijon glaze generously over the salmon and vegetables, coating evenly.

  6. Return the pan to the oven and roast until the salmon is opaque and flakes easily and the vegetables are tender, 10 to 12 minutes.

  7. Remove from the oven, garnish with lemon slices, and serve immediately.

Rate this recipe

★ 3.9 (1)

Sheet Pan Roasted Honey-Dijon Salmon with Roasted Veggies

This one-pan dinner pairs salmon fillets with broccoli and baby potatoes, all coated in a sweet and tangy honey-Dijon glaze before roasting until caramelized. It's a fuss-free weeknight meal that delivers a balanced plate with minimal cleanup, and the glaze doubles as a light sauce for the vegetables.

40 min 4 servings 420 cal

Ingredients

  • 1 1/2 pounds salmon fillets, cut into 4 portions
  • 1 pound baby potatoes, halved
  • 1 pound broccoli florets
  • 3 tablespoons olive oil
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 lemon, sliced, for garnish

Method

  1. 1

    Preheat the oven to 425°F. Line a 9x13-inch sheet pan (or half-sheet pan) with parchment paper or foil.

  2. 2

    Toss the halved baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper. Spread on the sheet pan and roast for 15 minutes.

  3. 3

    While the potatoes roast, whisk together honey, Dijon mustard, minced garlic, lemon juice, remaining olive oil, remaining salt, black pepper, and paprika in a small bowl.

  4. 4

    Remove the pan from the oven and push the potatoes to one side. Add the broccoli florets and salmon portions to the pan.

  5. 5

    Brush the honey-Dijon glaze generously over the salmon and vegetables, coating evenly.

  6. 6

    Return the pan to the oven and roast until the salmon is opaque and flakes easily and the vegetables are tender, 10 to 12 minutes.

  7. 7

    Remove from the oven, garnish with lemon slices, and serve immediately.