Ingredients
Honey Mustard Sauce
- ¼ cup pure honey
- 3 tablespoons whole grain mustard
- 1 ½ tablespoons olive oil, divided
- Zest of 1 lemon (1-2 teaspoons), plus lemon 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
Main Ingredients
- 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 Oven: Preheat the oven to 400°F to ensure it reaches the ideal temperature for roasting the salmon, potatoes, and broccoli evenly.
- Prepare Honey Mustard Sauce: In a small bowl, whisk together the honey, whole grain mustard, 1 tablespoon of olive oil, lemon zest, minced garlic, dried thyme, salt, and black pepper. Taste the sauce and adjust salt if necessary. Reserve 3 tablespoons of this sauce for the potatoes.
- Marinate Salmon: Place the salmon fillets in a shallow bowl. Spoon the remaining honey mustard sauce over the salmon and use a spatula or brush to coat all sides evenly. Set aside to let the flavors meld.
- Prepare Baking Sheet: Spray a large rimmed baking sheet generously with cooking spray to prevent sticking. Arrange the potatoes on the sheet and toss them with the reserved 3 tablespoons of honey mustard sauce until thoroughly coated. Spread the potatoes cut-side down in an even layer.
- Initial Potato Bake: Bake the potatoes for 15 minutes at 400°F to start their roasting and softening process.
- Arrange Vegetables and Salmon: Remove the baking sheet from the oven and push the potatoes to one side, taking up about one-third of the pan. Place broccoli florets on the opposite side of the pan and drizzle with the remaining ½ tablespoon olive oil. Toss to coat and sprinkle with a pinch of salt. Place the marinated salmon fillets in the middle section of the pan between the vegetables.
- Final Bake: Return the baking sheet to the oven and cook everything for an additional 8 to 13 minutes, depending on the thickness of the salmon, until the salmon flakes easily with a fork and the vegetables are tender.
- Serve: Remove from oven and serve the salmon, broccoli, and potatoes with fresh lemon wedges to squeeze over the top for extra brightness and flavor.
Notes
- You can substitute mustard types if you prefer a smoother texture, but whole grain mustard adds nice texture and flavor.
- Make sure to toss the potatoes cut-side down for better caramelization and crispiness.
- Cooking times may vary slightly depending on the thickness of the salmon fillets and the size of the potatoes.
- This recipe uses one pan for easy cleanup and a balanced meal in a single sheet pan.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
