Honey Mustard Salmon & Veggies Sheet-Pan Delight Made Easy
This Honey Mustard Salmon & Veggies Sheet-Pan recipe combines fresh ingredients into a vibrant, nutritious meal in under an hour.
Equipment
- - Oven
- Baking dish or sheet pan
- - Mixing bowls
Ingredients
For the Salmon Bites
- 1.5 lbs Skinless Salmon Fresh salmon is key; can substitute with cod or trout.
- 0.25 cup Olive Oil Essential for moisture.
- 2 tbsp Dijon Mustard Can swap with yellow mustard.
- 1 tbsp Honey Maple syrup is a vegan substitute.
For the Roasted Veggies
- 2 Yellow Potatoes Any waxy potato works.
- 4-5 Carrots Peeled and sliced; baby carrots are an alternative.
- 3 Shallots Can use regular onions.
- 1 tbsp Olive Oil Consider melted butter for richness.
- 2 tsp Paprika Smoked paprika can enhance flavor.
- 1 tsp Black Pepper Adjust per taste.
- 0.75 tsp Salt Sea salt gives a delightful texture.
For the Honey Mustard Sauce
- 2 tbsp Mayonnaise Greek yogurt can lighten it.
- 0.25 tsp Apple Cider Vinegar Lemon juice is an alternative.
- 0.5 tsp Garlic Powder Fresh garlic works for a zestier taste.
For Garnish
- 0.25 cup Fresh Parsley Chopped; cilantro can be a substitute.
Instructions
Cooking Steps
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Vegetables: Slice the potatoes and carrots, toss with olive oil, paprika, salt, and pepper. Spread on a baking dish.
- Bake Vegetables: Roast for 30 minutes, flipping halfway.
- Prepare Salmon: Cut the salmon into 1-inch cubes and mix with marinade of olive oil, mustard, honey, garlic powder, and salt.
- Combine Ingredients: After 30 minutes, layer the salmon on the veggies and sprinkle parsley. Bake for another 10-12 minutes, broiling for the last 2 minutes if desired.
- Make Sauce: Whisk mayonnaise, vinegar, and garlic powder until smooth.
- Serve: Drizzle sauce over the dish and serve with fresh lemon juice.
Notes
Storage: Store leftovers in an airtight container for up to 3 days. Freeze individually for up to 3 months.