sheet pan honey mustard salmon and vegetables
Sheet Pan Honey Mustard Salmon & Vegetables
This sheet-pan honey-mustard salmon and vegetables is a fuss-free meal that’s healthy, flavorful and easy to prepare. The tangy-sweet honey-mustard glaze pairs beautifully with salmon, while the roasted vegetables provide the perfect balance of textures. Preheating the sheet pan before adding the vegetables helps the veggies get a jump-start on roasting. The hot surface starts searing the vegetables right away when they hit the pan, locking in flavor and ensuring they don’t steam.
Ingredients:
- 1 pound brussels sprouts, trimmed and halved
- 2 small red onions, cut into 1-inch wedges with root end intact
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon smoked paprika
- ¾ teaspoon salt, divided
- 3 tablespoons honey mustard
- 1 tablespoon cider vinegar
- 2 teaspoons minced garlic
- ½ teaspoon crushed red pepper
- 4 (5-ounce) skinless salmon fillets
- chopped fresh flat-leaf parsley for garnish (optional)
Directions:
- Preheat oven to 425°F. Place a large rimmed baking sheet in the oven; preheat for 10 minutes. Meanwhile, toss halved Brussels sprouts, onion wedges, 2 tablespoons oil, 1 teaspoon paprika and ½ teaspoon salt together in a medium bowl until the vegetables are well coated.
- Carefully remove the hot baking sheet from the oven. Spread the vegetables on the pan in an even layer. Roast until almost tender, 8 to 10 minutes.
- Meanwhile, whisk 3 tablespoons honey mustard, 1 tablespoon vinegar, 2 teaspoons garlic, ½ teaspoon crushed red pepper and the remaining 1 tablespoon oil and ¼ teaspoon salt together in the bowl.
- Push the vegetables to one side of the pan. Arrange salmon fillets in the empty space. Brush the salmon with the mustard mixture. Roast until the salmon is just cooked through and the vegetables are tender, 7 to 10 minutes. Garnish with chopped parsley, if desired.
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