Description

This easy and healthy one-pan dinner features flaky salmon fillets roasted with a sweet and tangy honey mustard sauce alongside colorful, caramelized vegetables. Perfect for busy weeknights, family gatherings, or meal prep, it’s a crowd-pleaser that’s naturally gluten-free and packed with wholesome goodness.

Ingredients

Scale

4 salmon fillets (about 6 oz each), skin-on or off
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons olive oil (plus 2 tablespoons for veggies)
1 tablespoon lemon juice
2 cloves garlic, minced
1/2 teaspoon smoked paprika (optional)
Salt and black pepper to taste
2 cups broccoli florets
1 large carrot, peeled and sliced into 1/2-inch coins
1 red bell pepper, sliced into strips
1 zucchini, sliced
1/2 red onion, thinly sliced
Fresh parsley, chopped (optional garnish)
Lemon wedges (optional garnish)

Instructions

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
In a medium bowl, whisk together honey, Dijon mustard, whole grain mustard, 2 tablespoons olive oil, lemon juice, garlic, smoked paprika (if using), salt, and pepper.
Pat salmon fillets dry and place skin-side down on one side of the pan. Brush generously with honey mustard marinade, reserving about 2 tablespoons for veggies.
In a large bowl, toss broccoli, carrots, bell pepper, zucchini, and onion with 2 tablespoons olive oil, reserved marinade, salt, and pepper until evenly coated.
Arrange veggies around the salmon on the pan in a single layer.
Bake for 20-22 minutes, or until salmon flakes easily with a fork (internal temp 145°F) and veggies are golden around the edges. Check at 18 minutes if fillets are thin.
Optional: Broil for 2 minutes for extra caramelization, watching closely to prevent burning.
Let rest for 2-3 minutes before serving. Garnish with fresh parsley and lemon wedges if desired.

Notes

For best results, use fresh salmon and avoid crowding the pan to ensure veggies roast instead of steam. Taste the marinade before using to balance flavors. If using frozen salmon, thaw and pat dry before cooking. Substitute veggies based on season or preference. For a thicker sauce, add a teaspoon of cornstarch; for a thinner glaze, add a splash of water or extra lemon juice. Leftovers keep well and flavors deepen overnight.

Prep Time: 13 minutes
Cook Time: 22 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 salmon fillet with
Calories: 425
Sugar: 9
Sodium: 520
Fat: 18
Saturated Fat: 3
Carbohydrates: 16
Fiber: 4
Protein: 24

Keywords: honey mustard salmon, one-pan dinner, sheet pan salmon, healthy salmon recipe, easy salmon dinner, gluten-free salmon, roasted vegetables, family meal, quick dinner, meal prep