Sheet Pan Honey Mustard Salmon with Spring Veggies is a simple and bright meal that feels fresh and satisfying. The salmon gets a lovely sweet and tangy glaze from the honey mustard, while the spring vegetables roast alongside, getting tender and flavorful all at once. It’s a one-pan dinner that comes together easily, making it perfect for busy weeknights or when you want a healthy meal without a lot of fuss.
I love how everything cooks together on one sheet pan because it means less cleanup and more time to relax. The honey mustard sauce brings just the right touch of sweetness to the salmon, and the veggies soak up those delicious flavors as they roast. I usually toss in whatever spring veggies I have on hand, like asparagus, snap peas, or baby carrots, and it always turns out great.
My favorite way to enjoy this dish is with a little crusty bread on the side to mop up any extra sauce. It’s a meal that feels light but still filling, and the colors on the plate just make you happy to eat it. Plus, it’s a great recipe to share with friends or family because it looks as good as it tastes, and you can easily change up the veggies depending on what’s in season.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillet works best for tender texture. If unavailable, use frozen fillets, thawed well. You can also swap for trout or sea bass for a different but tasty fish option.
Honey & Dijon Mustard: Honey adds sweetness balancing the mustard’s tang. For a sugar-free version, use maple syrup or agave. If Dijon’s too strong, try a milder yellow mustard.
Vegetables: Asparagus and zucchini offer freshness and texture. Feel free to switch zucchini with yellow squash or bell peppers. Cherry tomatoes add a nice pop—you could halve grape tomatoes if needed.
Lemon & Garlic: These boost flavor with brightness and aroma. Fresh lemon juice is best, but bottled works. Garlic can be minced or pressed, adjust quantity to taste.
How Do You Roast Salmon and Veggies Perfectly on One Pan?
Getting both salmon and vegetables cooked just right in one pan is easy with timing and space.
- Use a large sheet to spread veggies so they roast instead of steam.
- Brush half the honey mustard on salmon first, then coat veggies with the rest and a bit more olive oil. This keeps everything flavorful and moist.
- Roast at 400°F for about 15-20 mins. Check salmon by flaking with a fork—it should be opaque and tender.
- If veggies need more time, you can remove salmon early and give veggies a few extra minutes.
- Placing lemon slices on salmon adds moisture and a hint of citrus while roasting.
Equipment You’ll Need
- Large sheet pan – I recommend a sturdy, rimmed pan to hold everything securely while roasting.
- Whisk or fork – makes mixing your honey mustard sauce smooth and quick.
- Small bowl – perfect for combining the sauce ingredients without mess.
- Vegetable peeler or knife – helps prepare the zucchini and other veggies easily.
- Meat thermometer (optional) – for checking that the salmon reaches a safe, perfect temperature.
Flavor Variations & Add-Ins
- Switch up the fish to cod or tilapia if you prefer a milder flavor or a different texture.
- Replace honey with maple syrup or agave for a different sweet note.
- Add sliced bell peppers, snap peas, or green beans for extra crunch and color.
- Sprinkle with crumbled feta or goat cheese after roasting for a creamy, tangy boost.
Sheet Pan Honey Mustard Salmon with Spring Veggies
Ingredients You’ll Need:
For the Salmon and Sauce:
- 1 large salmon fillet (about 1 to 1.5 lbs)
- 1/4 cup honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil (plus extra for veggies)
- 2 tablespoons lemon juice (plus 4 lemon slices for garnish)
- 2 garlic cloves, minced
- 1 teaspoon fresh parsley, finely chopped (or 1/2 tsp dried parsley)
- Salt and black pepper, to taste
For the Vegetables:
- 1 bunch asparagus, trimmed
- 1 small zucchini, sliced into rounds
- 1 cup cherry tomatoes, halved
- 1 small red onion, cut into wedges
- Fresh dill sprigs for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to roast, so you’ll have a tasty meal ready in roughly 30 minutes. Perfect for a quick and healthy dinner!
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 400°F (200°C). Prepare a large sheet pan by lining it with parchment paper or lightly greasing it with olive oil to prevent sticking.
2. Make the Honey Mustard Sauce:
In a small bowl, whisk together honey, Dijon mustard, olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper. Stir well until the sauce is smooth and combined.
3. Arrange the Salmon and Veggies:
Place the salmon fillet in the center of the sheet pan. Brush half of the honey mustard sauce evenly over the salmon. Next, arrange the asparagus, zucchini rounds, cherry tomatoes, and red onion wedges all around the salmon.
4. Add Sauce and Seasoning:
Drizzle the remaining honey mustard sauce over the vegetables. Then, add an extra 1-2 tablespoons of olive oil over the veggies to help them roast nicely. Sprinkle salt and black pepper lightly on the vegetables for flavor. Place the lemon slices evenly on top of the salmon.
5. Roast to Perfection:
Put the prepared sheet pan in your preheated oven and roast for 15-20 minutes. Cook until the salmon is fully done—flaky and opaque—and the vegetables are tender and slightly browned.
6. Garnish and Serve:
Once cooked, remove the sheet pan from the oven. Garnish the salmon with fresh dill sprigs. Serve warm, plating a portion of salmon alongside a mix of the roasted spring veggies. Enjoy your delicious, healthy meal!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just be sure to thaw the salmon completely in the fridge overnight or under cold running water before cooking. Pat it dry to remove excess moisture for better roasting.
Can I Prepare This Meal Ahead of Time?
Absolutely! You can mix the honey mustard sauce and chop the vegetables the day before. Assemble everything on the sheet pan just before roasting to keep veggies fresh and salmon tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave, covering the salmon with foil to keep it moist while warming.
What Can I Serve with This Dish?
This salmon and veggie sheet pan meal is great on its own, but you can also enjoy it with quinoa, rice, or a fresh green salad for a more filling dinner.
