Lemon and Honey Mustard Sheet Pan Salmon with Vegetables

Hahahahaha!

I’m kidding, of course.  Lent or not, we all need a goodly number of easy and delicious seafood recipes, and I have a few words to say about that.  Let’s dive right in, shall we?

Salmon is a nutritional powerhouse, as you probably already know.  It’s also readily available year-round in most grocery stores.  Though salmon is available canned, frozen, smoked, and fresh–I use them all, BTW–Lemon and Honey Mustard Sheet Pan Salmon calls for fresh salmon.  Fresh salmon is necessary because you need filets of similar size and thickness.  Generally, the only place to find fresh salmon reliably around here is a seafood market, or the seafood counter at a large grocery store.  Your mileage may vary.  In any case, Lemon and Honey Mustard Sheet Pan Salmon is fool-proof easy, restaurant-quality, dinner-party fancy, and totally do-able for a random Tuesday night dinner.

As long as you’re cranking up the oven to 400°, you might as well roast some veggies, too.  I mean, why dirty up more pots and pans?  If you’re new to roasting vegetables, you’re going to absolutely love it.  Roasting amplifies the natural sugars, making the vegetables taste fantastic.  It’s also easy as long as you’re cutting the veggies in more or less uniform-sized pieces, and you remember that different vegetables require different cooking times.

The recipe below is very simple.  You’ll be prepping everything while the oven preheats, then adding each component to the same sheet pan in succession.  Don’t worry, total oven time is about 35 minutes.  Depending on how quickly you stir together the sauce and cut veggies, you can have the whole shebang on the table in an hour, easily.  

A quick tip about the mustard for the sauce:  I’m a fan of Maille Old Style Mustard .  If you don’t have that or can’t find it, stone ground is your next best bet.  Dijon mustard is another option.  Here’s what the Maille looks like:

Let’s eat!  

Print Recipe

5 from 2 votes

Lemon and Honey Mustard Sheet Pan Salmon

Ingredients

Sauce:

• 3 T. whole grain mustard
• 2 T. honey
• zest of one lemon and 2 T. juice
• ¼ t. salt
• ¼ t. pepper

Vegetables and Salmon

• olive oil
• salt and pepper
• 1 lb. tiny potatoes
• 3 medium carrots of similar thickness, in 2-inch lengths, or 8-10 baby carrots
• 1 lb. fresh green beans, trimmed
• 1 red bell pepper in 1/2-inch strips
• 1 lb. fresh salmon filet, in serving-sized pieces

Instructions

• Preheat oven to 400°. Lightly grease a sheet pan or cover with foil or parchment.
• Stir together the sauce ingredients and set aside.
• Toss the potatoes with oil, salt, and pepper. Spread on the sheet pan and roast for 10 minutes. While the potatoes cook, toss the remaining vegetables with oil, salt, and pepper. After 10 minutes add the beans, carrots, and red pepper to the sheet pan. Cook for 15 more minutes.
• Brush the salmon with some of the sauce, and add the salmon to the sheet pan with the vegetables. Roast the salmon and vegetables for another 15 minutes until the salmon is cooked through and the potatoes are tender.
• Serve with the remaining sauce.