Description
Enjoy the mouthwatering combination of juicy salmon, vibrant broccoli, and tender carrots in this easy honey garlic sheet-pan recipe, perfect for a quick weeknight dinner.
Ingredients
Scale
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 ½ tablespoons olive oil, divided
- zest of 1 lemon (1–2 teaspoons), after zesting cut the lemon into wedges for serving
- 1 large or 2 small garlic cloves, finely minced (2 teaspoons)
- ½ teaspoon dried thyme
- ½ teaspoon fine salt, more to taste
- ¼ teaspoon black pepper
- 4 salmon filets, about 1 inch thick (4–5 oz each)
- cooking spray
- 1 large head broccoli, cut into florets (4–5 cups)
- 1 lb small red or yellow potatoes, cut in half if large
Instructions
- Preheat the oven to 400°F.
- In a bowl, whisk together the honey, mustard, 1 tablespoon oil, lemon zest, garlic, thyme, salt, and pepper. Save 3 tablespoons of the mixture for the potatoes.
- Place the salmon fillets in a shallow bowl and coat them with the remaining sauce. Set aside.
- Mist a large baking sheet with cooking spray and place the potatoes on it. Toss potatoes with the reserved honey mustard mixture and spread cut-side down; bake for 15 minutes.
- Remove the pan and push the potatoes to one side, leaving room for the broccoli and salmon.
- Add broccoli florets to the other side of the pan and drizzle with the remaining olive oil; toss with a pinch of salt.
- Place the salmon between the potatoes and broccoli and cook until the salmon flakes easily, about 8-13 minutes based on thickness.
- Serve with lemon wedges.
Notes
You can swap out the broccoli for other vegetables such as carrots or green beans.
Make sure the salmon is in a single layer for even cooking.
Nutrition
- Serving Size: 1 salmon filet with vegetables
- Calories: 370
- Sugar: 17g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg