One-Tray Baked Salmon Honey (Printable Version)

Salmon and colorful vegetables baked on one tray, finished with a zesty honey mustard sauce.

# What You’ll Need:

→ Fish & Protein

01 - 4 salmon fillets (5.3 oz each), skin-on or skinless

→ Vegetables

02 - 1.3 cups baby potatoes, halved
03 - 2 medium carrots, sliced into sticks
04 - 1 red bell pepper, sliced
05 - 1 small red onion, cut into wedges
06 - 1 cup green beans, trimmed
07 - 2 tbsp olive oil
08 - Salt and black pepper, to taste

→ Honey Mustard Sauce

09 - 3 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1 tbsp wholegrain mustard (optional)
12 - 1 tbsp lemon juice
13 - 1 tbsp olive oil
14 - 1 garlic clove, minced
15 - ½ tsp dried thyme
16 - Salt and black pepper, to taste

# Method:

01 - Preheat the oven to 400°F and line a large baking tray with parchment paper.
02 - In a large bowl, combine baby potatoes, carrots, red bell pepper, red onion, and green beans with 2 tablespoons olive oil, salt, and black pepper until evenly coated. Spread them in a single layer on the prepared tray.
03 - Roast the vegetables in the oven for 10 minutes to begin cooking.
04 - While vegetables roast, whisk together Dijon mustard, honey, wholegrain mustard (if using), lemon juice, olive oil, minced garlic, dried thyme, salt, and black pepper in a small bowl.
05 - Remove the tray from the oven and nestle the salmon fillets among the vegetables. Brush each fillet generously with honey mustard sauce, reserving some for serving.
06 - Return the tray to the oven and bake for 10 to 12 minutes, or until salmon is cooked through and flakes easily with a fork, and vegetables are tender.
07 - Drizzle remaining honey mustard sauce over the salmon before serving. Optionally garnish with fresh herbs.

# Expert Hints:

01 -
  • Everything cooks on one tray, so cleanup is as easy as crumpling parchment paper.
  • The honey mustard sauce turns golden and sticky in the oven, clinging to every bite of salmon and vegetable.
  • You can swap in whatever vegetables are lurking in your crisper drawer and it still tastes like you planned it.
02 -
  • Don't skip the 10 minute head start for the vegetables, I once added everything at once and ended up with crunchy potatoes and overcooked salmon.
  • Pat the salmon dry before brushing it with sauce, otherwise the moisture creates steam and the glaze won't stick properly.
  • Check the salmon after 10 minutes, thicker fillets may need an extra minute or two but the fish can go from perfect to dry in a flash.
03 -
  • For a smoky twist, sprinkle smoked paprika or a pinch of chili flakes over the vegetables before roasting.
  • If your salmon has skin, place it skin side down on the tray so the flesh soaks up the sauce and the skin crisps against the heat.
  • Taste the sauce before brushing it on and adjust the honey or lemon to match your mood, some days I want it sweeter and some days I want it sharper.
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