Honey-Mustard Sheet Pan Salmon
The ultimate healthy weeknight dinner, this honey-mustard salmon has a sweet and tangy sauce accompanied with roasted potatoes and crispy roasted broccoli
Servings: 2 people
Ingredients
- 1 # filet coho or sockeye salmon
- 1 # fingerling potatoes, cut in half
- 3 large handfuls chopped broccoli
- 2 tbsp stone ground mustard
- 1 tbsp honey
- ¼ tsp garlic powder
- Sprinkle of paprika
Instructions
- Preheat the oven to 375 degrees. Cut the potateos in half and place in a medium sized bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss and then lay cut side down on one side the sheet tray. Place in the oven for about twenty minutes or until the potatoes are half way cooked
- While the potatoes are cooking, chop the broccoli and place in the same medium sized bowl that the potatoes were in and drizzle with olive oil and sprinkle with salt and pepper. Set aside.
- Combine the stone ground mustard, honey, and garlic powder in a small dish. Pat the salmon filet with paper towel to remove any excess liquid. Sprinkle with salt and pepper. Remove the potatoes from the oven and spread the broccoli out into an even layer in the middle and then place the seasoned salmon filet next to the broccoli. Spread the honey mustard sauce over top of the salmon making sure to cover all of the flesh. Sprinkle with the paprika and then place in the oven. Bake for another twenty minutes or until the broccoli is crispy, the potatoes are cooked through and the salmon reaches a minimum internal temperature of 145 degrees. Enjoy!
Notes
The sauce for the salmon was adapted from The Modern Proper. Please click here for the original recipe.