Description
This easy one pan honey mustard salmon features flaky salmon fillets glazed with a sweet-tangy Mediterranean-inspired sauce and roasted with colorful veggies. It’s a quick, healthy, and crowd-pleasing dinner with minimal cleanup.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice (or white wine vinegar)
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped; optional)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 cups cherry tomatoes, halved
- 1 medium red onion, sliced into wedges
- 1 small zucchini, sliced into half moons
- 1 red bell pepper, seeded and sliced
- 1 tablespoon olive oil (for drizzling on veggies)
- 1/2 teaspoon salt (for veggies)
- 1/4 teaspoon black pepper (for veggies)
Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Slice cherry tomatoes in half, cut red onion into wedges, and slice zucchini and bell pepper. Toss veggies on the sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, leaving space for salmon.
- In a small mixing bowl, whisk together honey, Dijon mustard, 1 tablespoon olive oil, lemon juice, minced garlic, oregano, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning as desired.
- Pat salmon fillets dry with paper towels. Nestle fillets among the veggies, skin-side down if using skin-on.
- Spoon or brush about two-thirds of the honey mustard glaze over the salmon fillets. Reserve the rest for after roasting.
- Roast in the oven for 15-20 minutes, depending on salmon thickness, until salmon flakes easily with a fork and glaze is caramelized. For a more golden top, broil for the last 1-2 minutes, watching closely.
- Remove from oven and brush salmon with reserved glaze. Squeeze fresh lemon over the pan and sprinkle with extra herbs if desired.
- Serve salmon fillets over roasted veggies, spooning extra pan juices on top.
Notes
Pat salmon dry for best caramelization. Don’t crowd the pan—spread veggies in a single layer for roasting. Glaze salmon before and after roasting for maximum flavor. Swap veggies based on season or preference. Leftovers are great cold over salads or in wraps. For meal prep, prep glaze and veggies ahead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salmon fillet with roasted veggies
- Calories: 380
- Sugar: 12
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 2
- Protein: 25
Keywords: honey mustard salmon, one pan salmon, Mediterranean salmon, sheet pan dinner, healthy salmon recipe, easy salmon dinner, roasted veggies, gluten-free salmon, meal prep salmon, weeknight dinner