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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.