This Sheet Pan Honey Mustard Salmon with Spring Veggies is such a simple and tasty meal that feels fresh and bright. The salmon gets a lovely glaze from the honey mustard sauce, giving it just the right balance of sweet and tangy. Alongside, the spring veggies roast up perfectly, making everything come together on one pan for an easy cleanup.
I love how everything cooks at the same time, so you don’t have to fuss with multiple dishes. The salmon stays juicy while the veggies get a little crispy on the edges. My favorite combo of veggies here is asparagus and cherry tomatoes, but you can toss in whatever spring veggies you have around. The honey mustard sauce is that little magic touch that makes it all taste special, and I usually add a squeeze of lemon right before serving for a fresh kick.
One of my favorite ways to enjoy this dish is with some crusty bread or over a bed of fluffy rice to soak up all the extra sauce. It’s a perfect meal for a busy weeknight or a nice weekend dinner when you want something healthy but still full of flavor. I find that this recipe always brings a smile to the table—it’s just so bright, colorful, and good for you!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets work best for a tender texture. If unavailable, frozen salmon thawed properly is fine. You can also try trout for a similar flavor and texture.
Mustard: Dijon and whole grain mustard add tang and texture. If you don’t have whole grain, use all Dijon. For a milder taste, use yellow mustard.
Honey: Honey balances the tang from mustards with natural sweetness. Maple syrup or agave syrup can be good swaps if you want a different flavor or avoid honey.
Baby Potatoes: Small potatoes roast evenly and stay creamy inside. If you don’t have baby potatoes, fingerlings or chopped regular potatoes work well.
Veggies: Asparagus and broccolini provide nice crunch and color. You can swap broccolini for broccoli or green beans if needed.
How Do You Roast Everything Perfectly on One Sheet Pan?
Timing and layering are key to roasting salmon and veggies evenly on one pan.
- Start roasting potatoes first—they take longest (about 15 minutes). Toss them with oil, salt, and pepper before roasting.
- After 15 minutes, add salmon and veggies to the pan. Make sure potatoes are pushed aside, so everything fits in one layer.
- Coat salmon with honey mustard glaze for flavor and to keep it moist during roasting.
- Drizzle vegetables with olive oil, salt, and pepper to help them roast and caramelize nicely.
- Roast everything together until salmon flakes easily and veggies are tender—about 12-15 minutes more.
- Use lemon slices on the pan to add freshness without extra effort.
Keeping ingredients in a single layer and starting potatoes early ensures everything finishes cooking at the right time and texture.
Equipment You’ll Need
- Sheet pan – I like a large one to hold all the ingredients in a single layer, ensuring even roasting.
- Small bowl – for whisking together the honey mustard sauce; it makes mixing quick and easy.
- Simmering or tongs – to toss the potatoes with oil and seasoning before roasting.
- Meat thermometer – handy to check if the salmon is cooked through without guesswork.
- Vegetable peeler (optional) – if you prefer to peel any of your veggies, like the potatoes.
Flavor Variations & Add-Ins
- Switch salmon for chicken breasts or thighs—just adjust cooking time for different proteins.
- Add a sprinkle of Parmesan or feta cheese after roasting for extra richness.
- Include cherry tomatoes or bell peppers on the pan for extra color and flavor.
- Swap lemon slices for lime or orange slices to change the citrus highlight.
Sheet Pan Honey Mustard Salmon with Spring Veggies
Ingredients You’ll Need:
For The Salmon and Sauce:
- 4 salmon fillets (about 6 oz each)
- 2 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 2 tbsp honey
- 1 tbsp olive oil (plus more for vegetables)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper, to taste
For The Vegetables:
- 1 lb baby potatoes (mixed colors if possible)
- 1 bunch asparagus, trimmed
- 1 bunch broccolini or baby broccoli
- 2 lemons, sliced
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep, plus 30 minutes of cooking time. First, potatoes roast alone for 15 minutes, then you add salmon and veggies and roast everything together for another 12-15 minutes. Total hands-on time is quick and easy!
Step-by-Step Instructions:
1. Preparing Your Oven and Sheet Pan:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking.
2. Making the Honey Mustard Sauce:
In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
3. Cooking the Potatoes:
Toss the baby potatoes with a drizzle of olive oil, salt, and pepper. Spread them evenly on the sheet pan in a single layer. Place the pan in the oven and roast the potatoes for about 15 minutes to start cooking them until tender.
4. Adding Salmon and Vegetables:
After 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side. Place the salmon fillets in the center and brush each generously with the honey mustard sauce. Arrange the trimmed asparagus and broccolini on the other side, drizzle with olive oil, salt, and pepper.
5. Roasting Everything Together:
Place lemon slices around the salmon and veggies for extra flavor. Return the pan to the oven and roast for another 12-15 minutes, or until the salmon reaches an internal temperature of 145°F and the vegetables are tender.
6. Finishing Touches:
Remove from the oven and sprinkle chopped fresh parsley over everything for a fresh finish. Serve warm, with extra lemon wedges if you like for squeezing.
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight or under cold running water before cooking. Pat it dry to remove excess moisture for better roasting results.
How Can I Make This Recipe Gluten-Free?
This recipe is naturally gluten-free if you use mustard and honey without added gluten ingredients. Always double-check labels on mustards to be sure.
Can I Substitute the Vegetables?
Absolutely! Feel free to swap asparagus and broccolini for other veggies like green beans, snap peas, or bell peppers. Just adjust roasting time for veggies that cook faster or slower.
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 until warmed through.