Go Back
- 4 salmon fillets (about 6 oz each) - 1/4 cup honey - 2 tablespoons Dijon mustard - 1 tablespoon olive oil - 1 tablespoon apple cider vinegar - 2 cloves garlic, minced - 1 teaspoon dried thyme - Salt and pepper to taste - 1 bunch asparagus, trimmed - 1 cup cherry tomatoes, halved - Lemon wedges for serving To make the Sheet-Pan Honey Mustard Salmon Bake, you need fresh salmon fillets. I prefer wild-caught salmon for its taste and health benefits. Honey adds sweetness and a sticky glaze, while Dijon mustard gives a sharp kick. Olive oil helps everything cook evenly. Apple cider vinegar adds brightness to the dish. Don’t forget garlic; it adds great flavor. Dried thyme gives an herby touch. Salt and pepper bring out all the flavors. For veggies, I use asparagus and cherry tomatoes because they roast nicely. They add color and nutrition. Lemon wedges are key for serving. A squeeze of lemon brightens the dish and makes it pop. Together, these ingredients create a delicious meal that is both healthy and pleasing to the eye. 1. Preheating the oven First, set your oven to 400°F (200°C). This step is key for even cooking. 2. Whisking the honey mustard mixture In a small bowl, combine the honey, Dijon mustard, olive oil, apple cider vinegar, garlic, thyme, salt, and pepper. Use a whisk to blend all the ingredients well. This mix will give the salmon a sweet and tangy flavor. 3. Lining the sheet pan Grab a large sheet pan and line it with parchment paper. This makes cleanup a breeze. The paper also helps the food not to stick. 4. Arranging the salmon and vegetables Place the salmon fillets in the center of the lined sheet pan. Make sure to leave space around them. On one side, arrange the trimmed asparagus. On the other, scatter the halved cherry tomatoes. 5. Baking the salmon and vegetables Brush the honey mustard mixture generously over the salmon. Drizzle any leftover mix over the veggies. Sprinkle salt and pepper on the asparagus and tomatoes. Bake everything in the preheated oven for 15-20 minutes. The salmon should flake easily with a fork, and the veggies should be tender. This simple method makes a tasty meal for you and your family. The prep time for this dish is just 10 minutes. You’ll spend this time gathering your ingredients and mixing the honey mustard sauce. The cook time is 15 to 20 minutes. Bake the salmon and veggies at 400°F (200°C) until they are ready to eat. This recipe serves four people. It’s perfect for a family feast or a cozy dinner with friends. Each person will enjoy a salmon fillet, asparagus, and cherry tomatoes, all baked to perfection. {{image_2}} To make the best sheet-pan honey mustard salmon, keep an eye on the time. Salmon cooks quickly at 400°F. Bake it for 15 to 20 minutes. Check if it flakes easily with a fork. If you use thicker fillets, add a few more minutes. This ensures your salmon stays moist and tender. I recommend using fresh or frozen salmon fillets. Look for ones that are bright in color. The skin should be shiny and tight. Wild-caught salmon has a richer flavor. Farmed salmon is also good and often more affordable. Both options work great for this recipe. Want to mix it up? Add different herbs to the honey mustard mix. Fresh dill or parsley can add a nice touch. You can also toss in some lemon zest for extra brightness. If you like heat, try adding a pinch of cayenne pepper. The flavors can be as bold as you like! You can switch up the veggies to match your taste. Broccoli, bell peppers, or green beans work well. For a sweeter touch, try carrots or zucchini. Each choice brings a unique flavor and texture. Just make sure to cut them into similar sizes. This helps all the veggies cook evenly. While honey mustard makes a great base, you can explore other flavors. Try teriyaki sauce for a sweet and savory mix. A lemon-dill blend adds a fresh twist. You can also use a spicy sriracha mix for heat. Each marinade changes the taste of the salmon. This keeps meals exciting and fun. If you have a big family, just double the recipe. Use eight salmon fillets and double the marinade. This way, everyone enjoys a hearty meal. For a smaller group, you can halve the recipe. Just use two salmon fillets and cut the veggies. Adjusting serving sizes is simple and helps reduce waste. Yes, you can use other fish. Try trout or cod. Both have a mild taste and cook well. Adjust the cooking time if you use thicker fish. The flavor of the honey mustard will still shine through. Check the salmon after 15 minutes in the oven. It should flake easily with a fork. The color should change from bright pink to a lighter shade. If you have a meat thermometer, the thickest part should reach 145°F. If you don't have honey mustard, mix equal parts Dijon mustard and honey. You can also try a mix of yellow mustard and maple syrup. Both will give you a sweet and tangy flavor. In this post, we explored how to make a tasty salmon dish using simple ingredients. We covered the steps for prepping and baking your meal, along with tips for perfecting your dish. I shared ideas for variations and answered common questions. Cooking can be fun and easy with this recipe. Enjoy your delicious salmon with fresh veggies. You can impress anyone with this quick meal. Remember to add your favorite twists to make it your own. Happy cooking!

Sheet-Pan Honey Mustard Salmon Bake

Discover the delightful flavors of Sheet-Pan Honey Mustard Salmon Bake that makes weeknight dinners a breeze! With tender salmon, vibrant asparagus, and juicy cherry tomatoes, this one-pan recipe is not only easy to prepare but also packed with taste. In just 30 minutes, you can create a nutritious meal that's sure to impress. Click through to explore this recipe and make your dinner unforgettable!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets (about 6 oz each)

1/4 cup honey

2 tablespoons Dijon mustard

1 tablespoon olive oil

1 tablespoon apple cider vinegar

2 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

1 bunch asparagus, trimmed

1 cup cherry tomatoes, halved

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, minced garlic, dried thyme, salt, and pepper until well combined.

      Line a large sheet pan with parchment paper for easy cleanup. Arrange the salmon fillets in the center of the pan.

        Brush the honey mustard mixture generously over the salmon fillets.

          On one side of the salmon, arrange the trimmed asparagus and on the other side, scatter the halved cherry tomatoes around the salmon. Drizzle the remaining honey mustard mixture over the vegetables.

            Season the asparagus and tomatoes with a pinch of salt and pepper.

              Bake in the preheated oven for 15-20 minutes, until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.

                Remove the pan from the oven and let it cool for a couple of minutes.

                  Serve the salmon and vegetables on plates, garnishing with lemon wedges.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4