Sheet Pan Honey Mustard Salmon with Spring Veggies is a simple, tasty dish that brings together flaky salmon glazed with a sweet and tangy honey mustard sauce, alongside fresh spring vegetables like asparagus and cherry tomatoes. Everything roasts together on one pan, making this meal both colorful and full of flavor without a lot of fuss.
I love how easy this recipe is to throw together, especially on busy nights. The honey mustard sauce gives the salmon a nice punch without being too strong, and roasting the veggies right on the same pan means they soak up all those wonderful flavors. It’s a great way to get a healthy, balanced dinner with minimal cleanup, which I always appreciate.
My favorite way to enjoy this meal is right out of the oven, still warm and juicy, with some crusty bread on the side to soak up any extra sauce. It’s a dish that feels a little special but is really easy to make any weeknight. I find that the fresh spring veggies make it feel light and bright, perfect when the weather starts to warm up.
Key Ingredients & Substitutions
Salmon: Fresh fillets give the best flavor, but frozen works well if thawed properly. You can swap for trout or cod if preferred—just adjust cooking time.
Honey and Mustard: Honey adds sweetness, balancing the tang of Dijon and whole grain mustards. Use maple syrup or agave if avoiding honey. Dijon mustard is smooth; whole grain adds texture and a mild kick, but either alone works.
Spring Veggies: Baby potatoes roast well and stay tender. If you can’t find asparagus, green beans or zucchini are good swaps. Red onion and tomatoes add color and freshness but feel free to use whatever spring veggies you like.
Dill and Lemon: Dill pairs wonderfully with salmon. Fresh is best but dried can be used—just use less. Lemon juice and zest brighten the dish; if you don’t have fresh lemons, a splash of vinegar or bottled lemon juice can help.
How Can I Get Perfectly Roasted Salmon and Veggies on One Pan?
Timing and layering are key for sheet pan cooking. Start by roasting potatoes first since they take longer. Then add salmon and veggies to roast together. Here’s how:
- Preheat oven and roast potatoes alone for 15 minutes to soften.
- Push potatoes aside, add salmon in center, brush with sauce.
- Arrange veggies around salmon and drizzle lightly with oil.
- Brush veggies with some honey mustard sauce for flavor.
- Roast all together for 15-20 minutes until salmon flakes and veggies are tender but crisp.
This method ensures everything cooks evenly and stays juicy. Using parchment or greasing the pan prevents sticking and helps clean up.
Equipment You’ll Need
- Baking sheet – I like a large sheet pan to hold all the ingredients evenly. It makes roasting easy and keeps everything in one place.
- Parchment paper or cooking spray – helps prevent sticking and makes cleanup quicker.
- Small mixing bowl – perfect for whisking together the honey mustard sauce and saving extra for basting.
- Pastry brush or spoon – for spreading the sauce onto the salmon and vegetables.
- Sharp knife and cutting board – for slicing vegetables, lemons, and potatoes easily and safely.
Flavor Variations & Add-Ins
- Swap salmon for chicken breasts or thighs for a different protein, adjusting cooking time accordingly.
- Add a pinch of smoked paprika or chili flakes to the sauce for a smoky or spicy kick.
- Include other spring vegetables like zucchini, snap peas, or carrots for more color and variety.
- Top the dish with chopped fresh herbs like parsley or basil after roasting for extra freshness.
How to Make Sheet Pan Honey Mustard Salmon with Spring Veggies
Ingredients You’ll Need:
- 1 large salmon fillet (about 1.5 to 2 pounds)
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Juice and zest of 1 lemon (plus extra lemon slices for topping)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried dill or 1 tablespoon fresh dill, chopped
- 1 pound baby potatoes, halved
- 1 bunch asparagus, trimmed
- 1 red onion, cut into wedges
- 1-2 ripe tomatoes, halved
- Fresh dill sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 35 minutes to cook. You’ll start by roasting potatoes for a little while, then add salmon and veggies to finish roasting together. In just under an hour, you’ll have a delicious, colorful meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Make the Sauce
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to keep everything from sticking. In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, lemon juice and zest, dill, salt, and pepper. This honey mustard sauce is tasty and will coat both the salmon and veggies.
2. Roast the Potatoes
Place the halved baby potatoes on the sheet pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss the potatoes so they are evenly coated, then spread them out in a single layer. Roast in the oven for about 15 minutes to start softening them.
3. Add Salmon and Vegetables
While potatoes roast, season the salmon fillet with salt and pepper on both sides. Remove the sheet pan from the oven, push the potatoes toward the edges to make room in the center, then place the salmon in the middle. Brush it generously with the honey mustard sauce and place lemon slices on top.
Arrange the asparagus, red onion wedges, and halved tomatoes around the salmon and potatoes. Drizzle the veggies lightly with olive oil, salt, and pepper. Brush some more honey mustard sauce on the vegetables for extra flavor.
4. Roast Everything Together
Return the sheet pan to the oven and roast all ingredients for another 15 to 20 minutes. You’ll know it’s ready when the salmon flakes easily with a fork, the potatoes are tender, and the vegetables are cooked but still crisp and bright.
5. Garnish and Serve
Remove the pan from the oven. Garnish with fresh dill sprigs for a lovely aroma and beautiful color. Serve immediately and enjoy the lovely mix of honey mustard salmon with roasted spring veggies!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better browning and flavor.
Can I Prepare This Dish Ahead of Time?
You can prep the honey mustard sauce and chop the veggies a few hours ahead. For best results, assemble and roast the dish just before serving so the salmon stays tender and the veggies crisp.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at a low temperature or microwave until warmed through to avoid drying out the salmon.
What Veggies Can I Substitute?
If you don’t have asparagus, green beans, zucchini, or snap peas work well as alternatives. Choose sturdy vegetables that roast easily and won’t get mushy during cooking.
