Sheet Pan Honey Mustard Salmon with Spring Veggies is a simple, all-in-one meal that’s packed with fresh flavors. Tender salmon fillets get a deliciously sticky honey mustard glaze, while crisp-tender veggies roast alongside, soaking up all those tasty juices. It’s colorful, healthy, and really quick to put together, making it a perfect weeknight dinner.
I love how easy this dish is because everything cooks on one pan, saving me time on cleanup and letting those flavors mingle. The honey mustard sauce strikes a nice balance between sweet and tangy, which makes the salmon feel special without much effort. I usually toss in whatever spring veggies I have on hand—like asparagus, snap peas, or baby carrots—to keep things bright and fresh.
My favorite way to serve this is right from the pan with a scoop of rice or some crusty bread to soak up the sauce. It’s always a hit when I make it for friends or family because it looks impressive but doesn’t take all day in the kitchen. Plus, the leftovers are great for lunch the next day, making it one of those easy meals I turn to again and again.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best for a tender, flaky texture. If unavailable, try trout or cod for a milder taste. Wild-caught salmon offers fuller flavor, but farmed works well too.
Baby Potatoes: The mix of red, yellow, and purple adds color and varied texture. Yukon gold potatoes are a good substitute if mixed types aren’t on hand. Just halve them evenly for even cooking.
Asparagus: Fresh asparagus gives a nice crunch and bright taste. If you prefer, green beans or broccolini are great alternatives to keep the green veggie vibe.
Honey Mustard Sauce: Dijon mustard creates the sharp flavor, balanced by honey’s sweetness. Whole grain mustard adds texture but is optional. If you want less tang, reduce mustard slightly and add more honey.
How Can I Ensure All Ingredients Cook Perfectly on One Sheet Pan?
Timing and placement are key when roasting everything together. Start with the potatoes since they take longest. After 15 minutes, add salmon and asparagus so they cook just right without overcooking.
- Spread potatoes on the outer edges to give space for salmon and asparagus in the center.
- Push potatoes aside when adding other ingredients—but keep them spread out for even roasting.
- Use a high heat (400°F) for a crispy outside on potatoes and nicely roasted salmon.
- Check salmon doneness by flaking it with a fork—should be opaque and moist.
Equipment You’ll Need
- Large sheet pan – It gives plenty of space to cook all ingredients evenly in one go.
- Mixing bowl – To whisk up that tasty honey mustard sauce smoothly.
- Measuring cups and spoons – For accurate measurement of sauces and seasonings.
- Cooking tongs or spatula – To easily toss potatoes or turn the salmon during roasting.
- Parchment paper or baking spray – Keeps everything from sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Swap salmon for chicken breasts or tofu for a different protein option that still roasts well.
- Add cherry tomatoes or bell peppers with the asparagus for extra color and flavor.
- Mix in chili flakes or smoked paprika with the honey mustard sauce for a spicy kick.
- Use lemon thyme or dill instead of parsley for a different fresh herb flavor.
Sheet Pan Honey Mustard Salmon with Spring Veggies
Ingredients You’ll Need:
Main Ingredients:
- 5 salmon fillets (about 6 oz each)
- 2 lbs baby potatoes (a mix of red, yellow, and purple), halved
- 2 bunches asparagus, trimmed
- 3 tbsp olive oil
- Salt and pepper, to taste
- 1/4 cup fresh parsley, finely chopped
- 3 lemons, thinly sliced (for garnish and roasting)
For the Honey Mustard Sauce:
- 1/4 cup Dijon mustard
- 3 tbsp honey
- 1 tbsp whole grain mustard (optional)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus 30-35 minutes to roast everything. You’ll start by roasting the potatoes alone to get them tender, then add the salmon and asparagus to finish cooking together. It’s a quick, simple dinner that comes together all on one sheet pan!
Step-by-Step Instructions:
1. Prepare and Roast the Potatoes:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it. In a big bowl, toss the halved baby potatoes with 2 tablespoons olive oil, salt, pepper, and half of the chopped parsley. Spread the potatoes evenly around the edges of the sheet pan. Place the pan in the oven and roast for 15 minutes.
2. Make the Honey Mustard Sauce:
While the potatoes roast, whisk together Dijon mustard, honey, whole grain mustard (if using), minced garlic, 1 tablespoon olive oil, lemon juice, salt, and pepper in a small bowl until smooth and well combined.
3. Add Salmon, Asparagus, and Finish Roasting:
Carefully remove the sheet pan from the oven after 15 minutes. Push the potatoes gently toward the edges if needed to make space in the center. Place the salmon fillets skin-side down in the center and arrange the trimmed asparagus on either side of the salmon. Brush the salmon fillets generously with the honey mustard sauce. Drizzle the remaining olive oil over the asparagus and sprinkle with salt and pepper. Scatter lemon slices over everything.
4. Roast Until Cooked Through:
Return the sheet pan to the oven. Roast for another 15-18 minutes, or until the salmon flakes easily with a fork and the asparagus is tender but still crisp.
5. Garnish and Serve:
Remove from the oven and sprinkle the remaining parsley over the whole dish for a fresh finish. Serve warm, spooning any pan juices over the salmon and veggies for extra flavor. Enjoy your colorful, healthy, and delicious one-pan meal!
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to thaw the salmon completely in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture so the honey mustard glaze sticks well.
Can I Substitute Other Vegetables for Asparagus?
Absolutely! Green beans, broccolini, or snap peas work nicely as alternatives. Just adjust the roasting time slightly depending on the vegetable’s tenderness.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or olive oil if needed to keep the salmon moist.
Can I Make the Honey Mustard Sauce Ahead of Time?
Definitely! The sauce can be whisked together and refrigerated for up to 2 days. Give it a good stir before brushing it on the salmon to recombine any separated ingredients.
