Sheet Pan Honey Mustard Salmon and Rainbow Veggies
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
3
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Course
Main Course
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Cuisine
American
Sheet Pan Honey Mustard Salmon and Rainbow Veggies
Description
The dish uses a sheet pan to roast vegetables arranged in separate sections—yellow squash, broccoli, and red onion—with olive oil, salt, and pepper, before partially cooking them. A honey-mustard sauce made of Dijon mustard, honey, olive oil, garlic, and lemon juice is brushed on salmon fillets, which are then added to the pan with grape tomatoes for finishing in the oven. This method allows all components to cook evenly together, intensifying the veggies' sweetness and keeping the salmon moist. The combination of tangy mustard and honey adds savory sweetness and depth, enhanced by fresh lemon juice. This meal offers a simple preparation with clean lines, vibrant colors, and a harmonious balance of flavors and textures.
Ingredients
- 1 yellow squash sliced into 1/2-inch thick rounds, medium
- 2 1/2 cups broccoli bite size florets
- 1/2 red onion diced into 1 inch chunks, medium
- 2 Tbsp olive oil , divided
- salt freshly ground
- black pepper freshly ground
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 3 garlic minced, divided, cloves
- 2 tsp lemon juice fresh
- 3 salmon fillet 5-6 oz, skinless
- 1 cup grape tomatoes (I actually used 1 1/2 cups because I love tomatoes)
- 4 lemon for serving, wedges
Instructions
- Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment. Place squash on baking sheet on upper third portion of baking sheet then place broccoli in the middle portion and red onion on bottom portion*. Drizzle veggies with 4 tsp olive oil, season with salt and pepper and toss while keeping veggies separated in each section. Roast in preheated oven 8 minutes. Meanwhile in small bowl stir together mustard, honey, 1 tsp of the olive oil, 1 minced clove garlic and lemon juice, set aside.
- Remove baking sheet from oven. Move veggies down a little ways to fit tomato layer and salmon (as pictured in photos above). Place salmon on baking sheet next to squash layer (bottom side facing up), brush of salmon fillets with half of the mustard mixture and season with a fair amount of salt and pepper, then flip each portion and brush tops with remaining mustard mixture and season with salt and pepper. Place tomatoes on baking sheet in the top portion of the baking sheet, drizzle with last 1 tsp olive oil and season with salt and pepper. Sprinkle remaining 2 cloves garlic evenly over the vegetables and tomatoes. Return to oven and roast until salmon has cooked through and vegetables have softened, about 12 - 15 minutes longer. Serve immediately with lemon wedges for spritzing over salmon and vegetables.
- *I actually added the red onion later on when adding the tomatoes and salmon because I wanted them to be brightly colorful, but next time I'm adding them at the beginning so they soften more - as listed above.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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