Effortless Sheet Pan Honey Mustard Salmon & Roasted Vegetables

Forget fussy weeknight dinners! This Sheet Pan Honey Mustard Salmon and Vegetables recipe delivers incredible flavor and requires minimal cleanup, making it a true weeknight hero. Imagine tender, flaky salmon coated in a sweet and tangy honey mustard glaze, roasted alongside perfectly caramelized Brussels sprouts and red onions. It’s a healthy, delicious, and incredibly easy meal the whole family will love.

With just 15 minutes of active prep time and ready in under an hour, this recipe is designed for busy schedules. Plus, roasting everything on a single pan means fewer dishes to wash – a definite win!

Ready to make your dinner routine simpler and more delicious? Let’s dive in!

Recipe Snapshot:

• Active Time: 15 minutes
• Total Time: 40 minutes
• Servings: 4

Why You’ll Love This Recipe

There are so many reasons this sheet pan meal deserves a spot in your regular rotation:

• One-Pan Wonder: The ultimate easy cleanup. Everything cooks on a single baking sheet!
• Quick & Convenient: Perfect for busy weeknights, ready in under an hour from start to finish.
• Bursting with Flavor: The tangy-sweet honey mustard glaze is irresistible, perfectly complementing the rich salmon and earthy roasted vegetables.
• Nutritionally Packed: High in protein, healthy fats from salmon, and fiber and vitamins from the veggies.
• Dietitian Approved: Reviewed for health benefits, making it a meal you can feel good about eating.
• Highly Adaptable: Easily swap in your favorite seasonal vegetables.
• Dietary Friendly: Naturally fits a variety of dietary needs, including:
  • Anti-Inflammatory
  • Mediterranean Diet
  • Weight Loss
  • Diabetes-Friendly
  • High-Protein
  • Gluten-Free
  • Dairy-Free
  • Nut-Free
  • Soy-Free
  • Sesame-Free
  • Healthy Pregnancy
  • Egg-Free

Ingredients

Gather these simple ingredients to create this fantastic meal:

• 1 pound Brussels sprouts, trimmed and halved
• 2 small red onions, cut into 1-inch wedges with root end intact
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon smoked paprika
• ¾ teaspoon salt, divided
• 3 tablespoons honey mustard
• 1 tablespoon cider vinegar
• 2 teaspoons minced garlic
• ½ teaspoon crushed red pepper (adjust to your spice preference)
• 4 (5-ounce) skinless salmon fillets
• Chopped fresh flat-leaf parsley, for garnish (optional)

Step-by-Step Instructions

Follow these simple steps for a perfect sheet pan dinner:

1. Preheat & Prep Pan: Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet into the oven while it preheats for about 10 minutes. This crucial step helps the vegetables sear instantly when they hit the pan.
2. Toss the Veggies: While the pan preheats, toss the halved Brussels sprouts and red onion wedges in a medium bowl with 2 tablespoons of the olive oil, the smoked paprika, and ½ teaspoon of the salt. Ensure the vegetables are well coated.
3. Roast the Veggies (First Round): Carefully remove the hot baking sheet from the oven using oven mitts. Spread the seasoned vegetables on the hot pan in an even layer. Return to the oven and roast for 8 to 10 minutes, or until the vegetables are starting to soften and brown around the edges.
4. Make the Honey Mustard Glaze: While the vegetables are roasting, whisk together the honey mustard, cider vinegar, minced garlic, crushed red pepper, the remaining 1 tablespoon of olive oil, and the remaining ¼ teaspoon of salt in the same bowl you used for the vegetables (no need to wash it!).
5. Add Salmon & Glaze: Carefully remove the baking sheet from the oven again. Push the partially roasted vegetables to one side of the pan to make space. Arrange the salmon fillets in the empty space. Brush the tops and sides of the salmon fillets generously with the prepared honey mustard glaze.
6. Finish Roasting: Return the sheet pan to the oven. Continue roasting for another 7 to 10 minutes, or until the salmon is opaque and flakes easily with a fork, and the vegetables are tender and caramelized to your liking.
7. Garnish & Serve: Carefully remove the pan from the oven. If desired, garnish the dish with fresh chopped parsley before serving.

You Must Know

A few important tips and details to ensure your success:

• Why Preheat the Pan? Placing the sheet pan in the hot oven before adding ingredients is a game-changer for roasted vegetables. The hot surface instantly sears the veggies upon contact, promoting browning and preventing them from steaming and becoming soggy.
• Vegetable Size Matters: Try to cut your Brussels sprouts and onion wedges to roughly uniform sizes for even cooking. Keeping the root end intact on the onion wedges helps them stay together during roasting.
• Don’t Overcrowd: Use a large enough baking sheet (a standard half-sheet pan works well for 4 servings). Overcrowding the pan will steam the vegetables instead of roasting them. Use two pans if necessary.
• Checking Salmon Doneness: Salmon is cooked when it is opaque throughout and flakes easily with a fork. Be careful not to overcook it, or it will become dry. The cooking time will vary depending on the thickness of your fillets.
• Nutrition Information (per serving):
  • Calories: 406
  • Fat: 19g
  • Saturated Fat: 3g
  • Cholesterol: 75mg
  • Carbohydrates: 23g
  • Total Sugars: 9g
  • Added Sugars: 2g
  • Protein: 35g
  • Fiber: 6g
  • Sodium: 637mg
  • Potassium: 1,096mg

Make Ahead and Storage

• Make Ahead: The honey mustard glaze can be whisked together up to 2-3 days in advance and stored in an airtight container in the refrigerator. You can also trim and halve the Brussels sprouts and cut the onions ahead of time and store them separately in airtight containers in the fridge for 1-2 days. Do not combine the raw ingredients with oil/seasoning or the glaze until just before cooking.
• Storage: Store leftover cooked salmon and vegetables in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Gently reheat leftovers in the oven at a lower temperature (around 300-325°F or 150-160°C) until warmed through to prevent the salmon from drying out. You can also microwave, but the texture might be less desirable.

Seasonal Variations

Adapt this recipe throughout the year by swapping in vegetables that roast well alongside salmon:

• Spring: Asparagus spears, snap peas, radishes.
• Summer: Zucchini chunks, bell pepper strips, cherry tomatoes (add these towards the end of the veggie roasting time).
• Fall/Winter: Cubed sweet potatoes or butternut squash (these might need an extra 5-10 minutes head start before adding the Brussels sprouts/onions), broccoli or cauliflower florets, parsnips.

Serving Suggestions

This sheet pan meal is a complete dinner on its own, but here are a few ideas to round it out:

• Serve over a bed of quinoa, brown rice, or couscous.
• Pair with a simple side salad.
• Offer crusty bread for soaking up any pan juices or extra glaze.
• Serve with lemon wedges for a bright, fresh finish.
• A sprinkle of fresh herbs like dill or chives can also be a lovely addition.

No-Bake Alternative

While this recipe is specifically designed for oven roasting on a sheet pan, you can adapt the flavors to other cooking methods if you prefer not to bake:

• Pan-Sear & Sauté: Pan-sear the salmon fillets in a skillet until cooked through. Separately, sauté the Brussels sprouts and onions in the same skillet or a different pan with the oil and seasonings until tender and caramelized. Whisk the glaze ingredients separately and drizzle over the cooked salmon and vegetables before serving.
• Grilling: You could grill the salmon fillets (perhaps in a foil packet with some glaze) and grill hearty vegetables like bell peppers, zucchini, and onions in a grill basket. The honey mustard glaze can be brushed on during the last few minutes of grilling or drizzled over after cooking.

(Note: These methods won’t replicate the exact texture of oven-roasted sheet pan cooking but offer similar flavor profiles.)

Pro Tips

Elevate your sheet pan salmon game with these expert tips:

• Pat Salmon Dry: Patting your salmon fillets dry with paper towels before adding them to the pan helps them get a better sear and prevents them from steaming.
• Taste and Adjust Glaze: Before brushing it on the salmon, taste the honey mustard glaze and adjust the sweetness, tanginess (vinegar), salt, or spice (crushed red pepper) to your personal preference.
• Flip Veggies: For extra even browning on the vegetables, give them a stir or flip them halfway through their initial roasting time.
• Use Quality Ingredients: Fresh salmon and good quality extra virgin olive oil make a difference in the final flavor.
• Don’t Skip the Preheating: Seriously, this is the most important trick for perfectly roasted, non-soggy vegetables on a sheet pan!

Frequently Asked Questions

• Can I use frozen salmon? Yes, just make sure it’s fully thawed before cooking. Pat it very dry.
• What if I don’t like Brussels sprouts or red onion? See the “Seasonal Variations” section for other vegetable ideas! Just ensure they are cut into pieces that will cook in roughly the same amount of time as the salmon (or give denser veggies a head start).
• How can I make this spicier? Increase the amount of crushed red pepper in the glaze, or add a pinch of cayenne pepper. You could also drizzle with hot sauce before serving.
• Can I use chicken instead of salmon? Yes! Chicken breasts or thighs would work well. Adjust the cooking time – chicken breasts typically take 20-25 minutes, thighs slightly longer, but always cook until chicken reaches an internal temperature of 165°F (74°C). Add the chicken at the same time as the partially roasted vegetables and glaze it.
• Is this recipe good for meal prep? Absolutely! Cook a batch and portion it into containers for healthy lunches or dinners throughout the week.

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Give this Sheet Pan Honey Mustard Salmon and Vegetables a try – it’s proof that healthy eating can be both easy and incredibly delicious! Enjoy!

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