Elevate Dinner with Honey Mustard Salmon & Veggies Sheet-Pan Recipe
Enjoy a wholesome Honey Mustard Salmon & Veggies Sheet-Pan recipe that's nutritious and satisfying for any weeknight dinner.
Equipment
- Oven
- - Baking dish
- Mixing bowl
Ingredients
For the Salmon
- 1.5 lbs Skinless Salmon feel free to use skin-on for added taste
- 1/4 cup Olive Oil avocado oil is a great substitute
- 2 tsp Paprika try smoked paprika for extra flavor
- 1/2 tsp Garlic Powder substitute fresh garlic for a more robust taste
- 2 tbsp Dijon Mustard consider grainy mustard for a different texture
- 1 tbsp Honey maple syrup works as a vegan alternative
For the Veggies
- 2 Yellow Potatoes feel free to swap with Yukon Golds
- 4-5 Carrots parsnips make a fantastic alternative
- 3 Shallots regular onions can be used in a pinch
- 1/4 cup Fresh Parsley, chopped cilantro can substitute if desired
For the Sauce
- 2 tbsp Mayonnaise use plain yogurt for a healthier twist
- 1/4 tsp Apple Cider Vinegar lemon juice is a simple substitute
- 3/4 tsp Salt adjust according to dietary needs
- 1/2 tsp Black Pepper cayenne can be used for spiciness
Instructions
Step-by-Step Instructions
- Preheat the Oven to 400°F (200°C).
- Prepare the Veggies by slicing potatoes and carrots, toss with olive oil, paprika, salt, and pepper, then spread in a baking dish.
- Bake Veggies for 30 minutes, stir, then bake for another 10 minutes until tender and golden.
- Prepare Salmon by cutting into 1-inch cubes and marinating with olive oil, garlic powder, Dijon mustard, and honey for 10 minutes.
- Add the marinated salmon on top of the veggies, sprinkle with fresh parsley, and return to the oven for 10-12 minutes. Broil for 2 minutes if desired.
- Make Sauce by whisking mayonnaise, apple cider vinegar, and remaining mustard until smooth.
- Serve by drizzling the sauce over salmon and veggies, with a squeeze of lemon juice if desired.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat at 350°F (175°C) for 15-20 minutes.