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Sheet Pan Honey Mustard Salmon and Potatoes Recipe

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This sheet pan honey mustard salmon and veggies is a healthy, fuss-free meal that’s easy to prepare and packed with flavor. Try it today!
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Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound (450 g) Brussels sprouts trimmed and halved
  • 2 small red onions cut into 1-inch wedges with root end intact
  • 3 tablespoons (45 ml) extra-virgin olive oil divided
  • 1 teaspoon (5 ml) smoked paprika
  • 3/4 teaspoon (4 ml) salt divided
  • 3 tablespoons (45 ml) honey mustard
  • 1 tablespoon (15 ml) cider vinegar
  • 2 teaspoons (10 ml) minced garlic
  • 1/2 teaspoon (2.5 ml) crushed red pepper
  • 4 skinless salmon fillets 5-ounce (140 g) each
  • fresh flat-leaf parsley chopped, for garnish, optional

Method
 

  1. Preheat the oven to 425°F. Place a large rimmed baking sheet in the oven and heat for 10 minutes. Meanwhile, toss the halved Brussels sprouts, onion wedges, 2 tablespoons of oil, 1 teaspoon of paprika, and ½ teaspoon of salt in a medium bowl until the vegetables are well coated.
  2. Carefully remove the hot baking sheet from the oven. Spread the vegetables on the pan in an even layer and roast for 8 to 10 minutes until almost tender.
  3. While the vegetables roast, whisk together 3 tablespoons of honey mustard, 1 tablespoon of vinegar, 2 teaspoons of garlic, ½ teaspoon of crushed red pepper, the remaining 1 tablespoon of oil, and ¼ teaspoon of salt in the bowl.
  4. Push the vegetables to one side of the pan and arrange the salmon fillets in the empty space. Brush the salmon with the mustard mixture. Roast for 7 to 10 minutes until the salmon is just cooked through and the vegetables are tender. Garnish with chopped parsley, if desired.

Notes

Preheating Success: I always make sure the baking sheet is piping hot before adding the vegetables because that initial sear is what gives the Brussels sprouts their beautiful charred edges.
Easy Substitutions: If you