Sheet Pan Honey Mustard Salmon
Your regular weeknight salmon just got a major glow up. This Sheet Pan Honey Mustard Salmon is smoky, sweet and absolutely delicious- plus it’s a complete meal that’s ready in under 30 minutes. Tender sweet potatoes, zucchini and red bell peppers roast together on one pan, creating a nutritious and colorful meal. The salmon is seasoned with my special blend of All Purpose Seasoning and coated with a tangy Honey Mustard glaze.
This recipe is inspired by my Honey Mustard Chicken Thighs recipe but with a salmon twist. The honey mustard salmon glaze caramelizes perfectly over the tender pieces of fish. This dish is quite filling on its own or you can serve it with Garlic Turmeric Rice, Roasted Za’atar Potatoes or simple green salad.
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Why this recipe works
- Meal Prep Ready: Similar to my Sheet Pan Salmon with Sweet Potatoes and Broccoli and my Salmon Quinoa Bowl, this dish is a complete meal and is perfect for meal prep.
- Easy Sheet- Pan Meal: Everything cooks on one pan for an easy clean up.
- Versatile and Nourishing: Just like my Turmeric Salmon, Salmon with Lemon and Dill and Middle Eastern Salmon, this salmon can be customized with your favorite veggies.
Ingredients you’ll need
- Atlantic salmon. I suggest Atlantic Salmon for it’s price and thickness. If you keep the
- Extra virgin olive oil.
- Sweet potato. Regular potatoes and butternut squash is a great substitute.
- Zucchini.
- Red bell pepper.
- Honey.
- Dijon mustard.
- All Purpose Seasoning. It’s a mix of dried parsley, cumin, paprika. cayenne, onion powder and garlic powder along with kosher sat and pepper.
How to make Honey Mustard Salmon
Step One: Preheat the oven to 400 degrees F, Line a large sheet pan with parchment paper or foil.
Step Two: Place the sweet potato, red bell peppers and zucchini on the sheet pan. Drizzle about 1 tbsp of the olive oil and season with salt and pepper. Place in the oven for 12 minutes.
Step Three: Gather the spices and mix well. Cut the salmon into 4 pieces . Season well with spice blend and drizzle the olive oil over the top and rub the spices and oil into the fish.
Step Four: In a small bowl, add the honey and the dijon mustard. Mix to combine and spoon it over the fish. When the timer goes off after 12 minutes, remove the pan from the oven. Carefully move the sweet potato and veggies to the sides of the pan. Decrease the heat of the oven to 375 degrees F. Place the fish filets in the middle of the sheet pan and place back into the oven for 15 minutes. Depending on the thickness of the fish, a few more minutes may be needed.
Step Five: Remove from the oven when done. Sweet potatoes should be golden and tender, peppers and zucchini will be nicely roasted. Let rest for a few minutes and serve.
Storing and reheating instructions
Store any remaining salmon in an airtight container in the fridge for up to 2 days. Reheat using the microwave for 1-2 minutes.
Helpful tips for this baked Honey Mustard Salmon
- Do not overcook the salmon. Check for doneness at 15 minutes.
- Avoid overcrowding the pan with the sweet potatoes and veggies. This will cause them to steam and not roast, also you will need room for the salmon filets.
- The recipe can be baked in the oven or cooked in foil on the grill (without the sweet potato, red pepper and zucchini) for about 15 minutes depending on the thickness of the fish.
- For a more crispy texture, season and sear the fish first then apply the honey mustard coating before baking.
- Reserve a teaspoon of all purpose seasoning for the sweet potato and veggies.
Serving suggestions
This Honey Mustard Salmon recipe pairs well with many side dishes like
- Garlic Turmeric Rice. This fragrant rice complements the smoky and sweet flavors of the honey mustard salmon.
- Rosemary Carrots, Root Vegetable Mash, Roasted Butternut Squash and Cauliflower or Whole30 Mashed Potatoes for comfort food vibes.
- Murasaki Sweet Potato Salad for crunch and extra nutrients.
- Or toss over quinoa, brown rice, orzo , or simple roasted potatoes.
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Sheet Pan Honey Mustard Salmon
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Equipment
Ingredients
- 1 pound atlantic salmon cut into 4 filets
- 2-3 tablespoons extra virgin olive oil
- 1 large red bell pepper diced
- 1 medium sweet potato diced
- 1 medium zucchini diced
- ¼ cup honey
- ¼ cup dijon mustard
All Purpose Seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon ground cumin
- 1 teaspoon paprika sweet paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt optional
Instructions
- Preheat the oven to 400 degrees F, Line a large sheet pan with parchment paper or foil.
- Place the sweet potato, red bell peppers and zucchini on the sheet pan. Drizzle about 1 tbsp of the olive oil and season with salt and pepper. Place in the oven for 12 minutes.
- Gather the spices and mix well. Cut the salmon into 4 pieces . Season well with spice blend and drizzle the olive oil over the top and rub the spices and oil into the fish.
- In a small bowl, add the honey and the dijon mustard. Mix to combine and spoon it over the fish. When the timer goes off after 12 minutes, remove the pan from the oven. Carefully move the sweet potato and veggies to the sides of the pan. Decrease the heat of the oven to 375 degrees F. Place the fish filets in the middle of the sheet pan and place back into the oven for 15 minutes. Depending on the thickness of the fish, a few more minutes may be needed.
- Remove from the oven when done. Sweet potatoes should be golden and tender, peppers and zucchini will be nicely roasted. Let rest for a few minutes and serve.
Notes
- Avoid overcrowding the pan with the sweet potatoes and veggies. This will cause them to steam and not roast, also you will need room for the salmon filets.
- The recipe can be baked in the oven or cooked in foil on the grill (without the sweet potato, red pepper and zucchini) for about 15 minutes depending on the thickness of the fish.
- For a more crispy texture, season and sear the fish first then apply the honey mustard coating before baking.
- Reserve a teaspoon of all purpose seasoning for the sweet potato and veggies.
Nutrition
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