Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Easy Sheet Pan Honey Mustard Salmon and Vegetables


  • Author: Charlotte Smythe
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 4-6 1x

Description

A quick and easy dinner that is packed with flavor. The salmon is rubbed with a honey mustard glaze and roasted to perfection then served with a vegetable medley. Everything is cooked on sheet pans so there is little to no cleanup time.


Scale

Ingredients

1 large onion, chopped into cubes

1 red bell pepper, chopped into cubes

1 orange bell pepper, chopped into cubes

8 ounces of frozen green beans

3 tbsp Simply Nature Organic Extra Virgin Olive Oil

Sea salt

Black pepper

2 pounds salmon fillet

Lemon slices to garnish

Fresh parsley to garnish

HONEY MUSTARD SAUCE:

Juice of ½ a Meyer lemon

Zest of ½ a Meyer lemon

2 cloves garlic, finely minced

4 tbsp Burman’s Spicy Brown Mustard

3 tbsp Specially Selected Raw Honey

2 tbsp Carlini Ghee Clarified Butter, melted

1 tsp Stonemill Smoked Paprika

1 tsp Stonemill Dried Parsley

¼ tsp sea salt

¼ tsp black pepper

½ tsp crushed red pepper flakes


Instructions

 

To begin, preheat the oven to 400˚F.

Now, add the onion, bell peppers, and green beans onto a large sheet pan. Drizzle the olive oil over the vegetables and season with a few pinches of salt and pepper. Toss the vegetable together to make sure they are all well coated. Transfer the vegetables to the oven for 10 minutes.

While the vegetables cook, cut a large sheet of foil that is slightly larger than the sheet pan you’re using. Place a piece of parchment paper in the middle of the foil and lay the salmon into the parchment paper, skin side down. Use a piece of paper towel to pat the salmon dry and set it aside.

Now, in a bowl, add all of the ingredients needed for the honey mustard sauce and give everything a quick stir. Pour the sauce over the salmon and use a brush or a spoon to make sure the sauce is coating all of the salmon.

After 10 minutes of cooking, remove the pan with the vegetables from the oven and lower the temperature to 375˚F. Push the vegetables to one side of the sheet pan and on the other side, carefully lay the foil packet containing the salmon next to the vegetables.

Fold the side of the foil up and over the top of the salmon until it is completely closed. If your foil is not large enough, just place the second sheet of foil on top of the salmon and fold the edges so that it creates a sealed packet.

Return the pan to the oven and cook for 15-20 minutes until the salmon is cooked through. Adjust the cooking time depending on how thick your salmon fillet is. Between 12-15 minutes if the fillet is on the thinner side, and 18-20 minutes if the fillet the thicker.

Remove the pan from the oven and carefully open and pull back the foil packet so that the top of the salmon is completely exposed. Turn the oven to broil on high and return the pan to the oven. Roast for 3-5 minutes to caramelize the sauce a little. Make sure you keep an eye on it, so it doesn’t burn.

Remove the pan from the oven and let the fish rest for at least 5 minutes. Garnish the fish with freshly chopped parsley, cut it into pieces and serve with the roasted vegetables and lemon slices.

Keywords: sheet pan honey mustard salmon, sheet pan salmon dinner