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A close-up of a glazed, cooked chicken breast served on a white plate with roasted vegetables, including sweet potatoes, red bell peppers, and zucchini.

Sheet Pan Honey Mustard Salmon

Kristina Cadelina
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 314 kcal

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

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

Notes:
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:
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.
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Nutrition

Calories: 314kcalCarbohydrates: 22gProtein: 24gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 62mgSodium: 645mgPotassium: 774mgFiber: 2gSugar: 19gVitamin A: 610IUVitamin C: 14mgCalcium: 51mgIron: 2mg
Keyword Honey Mustard Salmon
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