Honey-Mustard Sheet Pan Salmon
Honey-Mustard Sheet Pan Salmon is the ultimate healthy weeknight dinner. Not only is prep incredibly easy, clean up is even easier! This salmon has a tangy and sweet sauce poured over top and baked until golden brown. Accompanying the salmon is roasted fingerling potatoes and crunchy roasted broccoli.
- The first step in making this salmon recipe is to wash and cut the fingerling potatoes. Then cut them in half, toss in some oil and lay cut side down on the sheet tray. These potatoes will be baked until half way cooked, about 20 minutes.
- Meanwhile, the broccoli is chopped and also tossed in oil. The sauce for the salmon which is composed of stone ground mustard, honey and garlic powder is mixed together.
- Once the potatoes are half way cooked, the broccoli is spread out into an even layer on the sheet tray along with the salmon. The honey-mustard sauce is poured over top and then a sprinkle of paprika. The whole meal will bake in the oven for another 20 minutes or until the potatoes are cooked through and the salmon reaches an internal temperature of 145 degrees Fahrenheit.
In my opinion, buying wild caught salmon and fish in general is always best. The majority of farmed salmon is extremely fatty and the fish can be fed red dye pellets to help dye the flesh that signature salmon pink. The salmon also can be contaminated with lice due to the crowded pens, treated with antibiotics and can spread disease to wild salmon. Farmed salmon is most commonly refereed to as Atlantic Salmon in grocery stores and on restaurant menus. If possible, always opt for wild salmon.
Honey-Mustard Sheet Pan Salmon
- 1 # filet coho or sockeye salmon
- 1 # fingerling potatoes, cut in half
- 3 large handfuls chopped broccoli
- 2 tbsp stone ground mustard
- 1 tbsp honey
- 1/4 tsp garlic powder
- Sprinkle of paprika
- Preheat the oven to 375 degrees. Cut the potateos in half and place in a medium sized bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss and then lay cut side down on one side the sheet tray. Place in the oven for about twenty minutes or until the potatoes are half way cooked
- While the potatoes are cooking, chop the broccoli and place in the same medium sized bowl that the potatoes were in and drizzle with olive oil and sprinkle with salt and pepper. Set aside.
- Combine the stone ground mustard, honey, and garlic powder in a small dish. Pat the salmon filet with paper towel to remove any excess liquid. Sprinkle with salt and pepper. Remove the potatoes from the oven and spread the broccoli out into an even layer in the middle and then place the seasoned salmon filet next to the broccoli. Spread the honey mustard sauce over top of the salmon making sure to cover all of the flesh. Sprinkle with the paprika and then place in the oven. Bake for another twenty minutes or until the broccoli is crispy, the potatoes are cooked through and the salmon reaches a minimum internal temperature of 145 degrees. Enjoy!
- The sauce for the salmon was adapted from The Modern Proper. Please click here for the original recipe.