Sheet Pan Honey Mustard Salmon with Spring Veggies is a simple and delicious meal that brings together tender, flaky salmon glazed with a sweet and tangy honey mustard sauce alongside a colorful mix of fresh spring vegetables. The salmon cooks perfectly on a single pan, absorbing all the good flavors while the veggies roast to a lovely golden finish. It’s like a quick, healthy dinner that feels a little special without a lot of fuss.
I love this recipe because it’s so easy to throw together on a busy night. I usually mix up the honey mustard sauce ahead of time and let the salmon marinate just a bit before popping it in the oven. Watching the veggies soften and caramelize while the salmon cooks makes me happy — plus, the whole kitchen smells amazing! It’s one of those meals where you get to enjoy a great balance of sweet, tangy, and fresh all in one bite.
One of my favorite ways to serve this dish is straight from the pan, with a squeeze of fresh lemon on top and maybe a side of crusty bread or fluffy rice. It always feels like a cozy comfort dinner but without feeling heavy or complicated. If you’re looking for a hearty, tasty way to celebrate spring’s best veggies and a satisfying piece of fish, this recipe is a total winner in my book.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets work best here, but frozen can be used if thawed completely. For milder flavor, try steelhead trout fillets. Skin-on pieces hold together well during roasting.
Baby Potatoes: A mix of colors adds visual appeal and slightly different textures. Yukon Golds or fingerlings are good substitutes. Make sure to halve small potatoes for even cooking.
Asparagus: Thin stalks roast faster and stay tender. If unavailable, green beans or broccolini are great alternatives with a similar roasting time.
Honey Mustard Sauce: Dijon mustard has a nice sharpness that balances the honey’s sweetness. You can swap Dijon for whole grain mustard for texture. Adjust honey based on sweetness preference.
How Can I Get Perfect Roasted Salmon and Veggies on One Sheet?
Cooking salmon and veggies together on one pan needs some timing and spacing:
- Cut potatoes into small halves so they roast quickly and evenly with asparagus and salmon.
- Spread potatoes and asparagus in separate areas for even heat and easier stirring if needed.
- Brush sauce on salmon just before roasting to keep it flavorful but not burnt.
- Check salmon doneness by seeing if it flakes easily with a fork.
- If you like, broil the top for 2-3 minutes at the end for a golden finish—watch closely to avoid burning.
Equipment You’ll Need
- Large rimmed baking sheet – I like it because it fits everything in one place and helps everything cook evenly.
- Parchment paper or foil – makes cleanup quick and keeps the fish from sticking.
- Small mixing bowl – perfect for whisking up the honey mustard sauce.
- Cooking brush or spoon – helps you spread the sauce evenly over the salmon.
- Measuring spoons and a lemon zester – ensure your ingredients are just right for flavor.
Flavor Variations & Add-Ins
- Use maple syrup instead of honey for a different sweetness and rich flavor.
- Add sliced cherry tomatoes or bell peppers to the sheet pan for more color and crunch.
- Swap salmon for chicken breasts or tofu if you’re looking for different proteins.
- Sprinkle some crushed red pepper flakes or a dash of smoked paprika for extra spice.
Sheet Pan Honey Mustard Salmon with Spring Veggies
Ingredients You’ll Need:
For The Salmon and Veggies:
- 4 salmon fillets (about 6 oz each)
- 1 bunch asparagus, trimmed
- 1 lb baby potatoes (mix of red, yellow, and purple), halved
- 2 tbsp olive oil
For The Honey Mustard Sauce:
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Salt, to taste
- Black pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Lemon slices
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 15-20 minutes to roast everything in the oven. You can add a few extra minutes if you like to broil the salmon for a golden top. So, plan for about 30 minutes in total from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Sheet Pan:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil—this makes cleanup easy and helps keep the salmon from sticking.
2. Toss and Arrange the Veggies:
In a bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on one side of the sheet pan in an even layer. Using the same bowl, toss the asparagus with the remaining 1 tablespoon olive oil, salt, and pepper. Arrange the asparagus on the other side of the pan.
3. Make the Honey Mustard Sauce:
In a small bowl, whisk together the Dijon mustard, honey, minced garlic, lemon juice, lemon zest, salt, and pepper until well combined. This sauce will give your salmon a sweet and tangy flavor.
4. Prepare the Salmon:
Place the salmon fillets in the center space of the sheet pan between the potatoes and asparagus. Brush the honey mustard sauce generously over each fillet, making sure they’re well coated.
5. Roast Everything Together:
Put the sheet pan in the preheated oven and roast for 15-20 minutes. The salmon is done when it flakes easily with a fork, and the vegetables should be tender.
6. Optional Broil for a Golden Finish:
For a nicely caramelized top, switch the oven to broil and cook the salmon for an additional 2-3 minutes. Watch it carefully so it doesn’t burn.
7. Garnish and Serve:
Remove the sheet pan from the oven. Sprinkle chopped fresh parsley over the salmon and veggies, and add lemon slices for a bright, fresh touch. Serve immediately and enjoy your delicious, healthy meal!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure the salmon is fully thawed before cooking. Thaw it overnight in the fridge or place the sealed fillets in cold water for quicker thawing. Pat dry to avoid excess moisture.
Can I Substitute the Baby Potatoes?
Absolutely! You can use Yukon Gold, fingerling potatoes, or even sweet potatoes—just cut them into similar small pieces so they roast evenly with the other veggies.
How Do I Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave to keep salmon tender and veggies fresh.
Can I Prepare This Dish Ahead of Time?
You can prep the veggies and sauce a day ahead, but it’s best to add the salmon and roast just before serving to keep it moist and flavorful.