Description
This Sheet-Pan Honey Mustard Salmon features succulent salmon fillets marinated in a delicious honey mustard blend, served alongside tender potatoes and vibrant broccoli. Perfect for a quick, healthy dinner that’s bursting with flavor!
Ingredients
Scale
- 5 salmon fillets or 1 large fillet cut into 2-inch pieces (recommended skin on)
- 1/4 cup honey
- 1/4 cup stone ground mustard
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar (or 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 (such as Frank’s buffalo sauce)
- 1 pound baby Yukon gold potatoes (halved if larger than an inch)
- 3 cups broccoli florets
- 2 tablespoons reserved marinade (as per 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. Line a large sheet pan with foil and spray it with cooking spray for easy cleanup.
- In a medium bowl, whisk together the honey mustard marinade ingredients. Reserve 2 tablespoons for later use with the vegetables.
- Arrange the salmon fillets in a dish, flesh side up. Pour the marinade over the salmon evenly, making sure to coat the sides. Allow the salmon to marinate at room temperature for 30-40 minutes, ensuring not to exceed this time to avoid mushiness.
- While the salmon marinates, prepare the potatoes by roasting…
Notes
You can substitute balsamic vinegar for apple cider vinegar if preferred.
Ensure not to marinate the salmon for too long as it can lead to a mushy texture.
Feel free to add other vegetables to the sheet pan for added nutrition.
Nutrition
- Serving Size: 1 fillet with sides
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg