Sheet Pan Honey Mustard Salmon

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more budget-friendly fish option.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Preheat the oven to 400°F.

In a small bowl, whisk together the honey, mustard, 1 tablespoon oil, lemon zest, garlic, thyme, salt, and pepper. Taste and adjust salt as needed. Set aside 3 tablespoons of the sauce for tossing with the potatoes.

Place the salmon fillets in a shallow bowl. Spoon the remaining honey mustard mixture over top and use a spatula or marinade brush to coat the salmon on all sides. Set aside.

Generously mist a large rimmed baking sheet pan with cooking spray. Place the potatoes on the prepared baking sheet. Toss the potatoes with the 3 tablespoons reserved honey mustard mixture until well coated. Spread the potatoes, cut-side down, in an even layer on the pan. Bake for 15 minutes.

Remove the pan from the oven and push the potatoes to one side so they take up about ⅓ of the pan.

Add the broccoli florets to the opposite end of the pan leaving room for the salmon in the middle.

Drizzle the broccoli with the remaining ½ tablespoon olive oil and toss until evenly coated. Sprinkle with a pinch of salt.

Place the salmon on the baking sheet between the potatoes and broccoli. Cook until the salmon flakes easily with a fork, another 8-13 minutes, depending on thickness.

Serve with lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens