Flavorful Honey Mustard Salmon & Veggies Recipe in 30 Minutes

Name: Flavorful Honey Mustard Salmon & Veggies Recipe in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 salmon fillets, skin-on or skinless; 3 tablespoons honey; 2 tablespoons Dijon mustard; 1 tablespoon olive oil; 1 teaspoon minced garlic; 1 tablespoon freshly squeezed lemon juice; Salt and black pepper to taste; Mixed vegetables (e.g., broccoli, bell peppers, carrots, zucchini, green beans); Optional garnish: chopped fresh parsley or sesame seeds

Posted on November 6, 2025

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There’s something magical about the combination of honey and mustard—sweet, tangy, and utterly irresistible. Pair that with tender, flaky salmon and roasted veggies, and you’ve got yourself a meal that’s as easy as it is delicious. This sheet-pan honey mustard salmon and veggies recipe has become my go-to for weeknights when I want something healthy without sacrificing flavor. The best part? It all comes together in just 30 minutes, and cleanup is a breeze! Trust me, this one’s a keeper.

I remember the first time I made this—my kitchen smelled amazing, and the vibrant colors of the roasted vegetables were just too pretty to ignore. Plus, who doesn’t love the convenience of a sheet-pan meal? You throw everything on one pan, pop it in the oven, and let the magic happen. Whether you’re cooking for yourself, a date night, or feeding hungry kiddos, this honey mustard salmon recipe is a total crowd-pleaser.

Why You’ll Love This Recipe

Quick & Easy: Ready in just 30 minutes, this recipe is perfect for busy weeknights or when you’re short on time.
One-Pan Wonder: Everything cooks together on a single sheet pan, which means minimal cleanup—hallelujah!
Flavor Explosion: The honey mustard glaze is a heavenly blend of sweet, tangy, and savory that complements the salmon beautifully.
Customizable Veggies: Use your favorite vegetables or whatever you have on hand—it’s super versatile.
Healthy & Nutritious: Packed with omega-3s from the salmon and vitamins from the veggies, this meal is as nourishing as it is delicious.
Perfect for Any Occasion: Whether it’s a casual dinner or an impressive meal for guests, this dish fits the bill.

What sets this recipe apart is the balance of flavors. The honey mustard glaze isn’t just tossed together—it’s made with the perfect ratio of sweetness and tanginess. And when it’s roasted over salmon and veggies, it creates caramelized edges that are pure bliss. You’ll find yourself scraping every last bit off the pan!

What Ingredients You Will Need

This recipe uses simple ingredients that deliver bold flavors without the fuss. Most of these are pantry staples, making it easy to whip up any night of the week.

Salmon fillets: Skin-on or skinless, fresh is best! (Look for wild-caught for the richest flavor.)
Honey: Adds natural sweetness to the glaze. (I prefer organic or local honey for the best taste.)
Dijon mustard: The tangy backbone of the glaze—don’t swap this for yellow mustard!
Olive oil: Helps the glaze coat the salmon and veggies evenly.
Minced garlic: Adds a savory punch. Fresh garlic works best, but jarred is fine in a pinch.
Lemon juice: Brightens the flavors and adds a zesty kick.
Salt and black pepper: Enhances the natural flavors of the dish.
Mixed vegetables: Choose from broccoli, bell peppers, carrots, zucchini, or even green beans—whatever you like.
Optional garnish: Chopped fresh parsley or sesame seeds for a little extra flair.

If you’re missing any veggies, don’t stress—this recipe is super forgiving. You can easily swap in your favorites or whatever’s hiding in your fridge!

Equipment Needed

Sheet pan: A sturdy, large baking sheet to hold everything. If you don’t have one, use two smaller ones.
Mixing bowls: For whipping up the honey mustard glaze.
Whisk: To ensure the glaze is smooth and well combined.
Chef’s knife: For chopping vegetables. A sharp knife makes the prep easier and faster.
Cutting board: To keep your workspace clean and organized.

Pro tip: Line your sheet pan with parchment paper or aluminum foil for easy cleanup. It’s a lifesaver on those hectic nights!

Preparation Method

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
In a medium bowl, whisk together 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of olive oil, 1 teaspoon of minced garlic, and 1 tablespoon of freshly squeezed lemon juice. Add a pinch of salt and black pepper to taste. Set aside.
Place your salmon fillets on the prepared sheet pan, skin-side down. Brush each fillet generously with the honey mustard glaze, ensuring it’s evenly coated.
In a large mixing bowl, toss your chosen vegetables (e.g., broccoli florets, sliced bell peppers, carrot sticks) with a drizzle of olive oil, salt, and pepper. Arrange the veggies around the salmon on the sheet pan, spreading them out evenly.
Roast in the preheated oven for 15-20 minutes, depending on the thickness of your salmon fillets. The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
If you’d like a bit of extra caramelization, switch the oven to broil for the final 2 minutes—just keep an eye on it so it doesn’t burn!
Remove the sheet pan from the oven and garnish the salmon and veggies with chopped parsley or sesame seeds, if desired.
Serve immediately and enjoy the sweet, tangy, and savory goodness!

Tip: If the veggies aren’t as tender as you’d like, you can remove the salmon and let the vegetables roast for an additional 5 minutes.

Cooking Tips & Techniques

Use fresh ingredients: Fresh salmon and veggies make a huge difference in flavor and texture. Avoid frozen if possible.
Don’t skip the parchment paper: It prevents sticking and makes cleanup so much easier.
Check your salmon: Cooking time varies based on thickness. Thin fillets cook faster, so keep an eye on them!
Cut veggies evenly: Uniform pieces ensure even cooking—no one wants half-burnt, half-raw vegetables.
Multitask with the glaze: While the oven preheats, whisk up the glaze and prep your veggies to save time.

One mistake I’ve made before is overcooking the salmon—it turns dry and loses its flaky texture. Always check it early, especially if your fillets are on the thinner side.

Variations & Adaptations

Low-carb option: Swap starchy vegetables like carrots for zucchini, asparagus, or cauliflower.
Spicy twist: Add a pinch of cayenne pepper or red chili flakes to the honey mustard glaze for a kick.
Allergy-friendly: Use agave syrup instead of honey for a vegan-friendly alternative, and opt for dairy-free butter if needed.
Seasonal veggies: In summer, try zucchini and cherry tomatoes. In winter, go for Brussels sprouts and sweet potatoes.
Personal twist: I’ve tried adding a splash of soy sauce to the glaze for an umami boost—it’s so good!

Serving & Storage Suggestions

Serve this dish warm, straight from the oven. Pair it with a side of quinoa, rice, or even mashed potatoes for a hearty meal. A crisp green salad or a glass of chilled white wine also complements the flavors beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon and veggies on a baking sheet and warm in the oven at 350°F (175°C) for 10 minutes or until heated through. Avoid microwaving the salmon as it can become rubbery.

Pro tip: The flavors actually deepen overnight, making leftovers even tastier!

Nutritional Information & Benefits

This sheet-pan honey mustard salmon and veggies recipe is packed with nutrients:

Protein: Salmon is an excellent source of high-quality protein, perfect for muscle repair and growth.
Omega-3s: Salmon is rich in heart-healthy omega-3 fatty acids, which support brain function and reduce inflammation.
Vitamins: The rainbow of veggies provides a variety of essential vitamins and minerals, including Vitamin A, C, and potassium.
Low-carb friendly: With the right vegetable swaps, this dish can easily fit into a low-carb or keto lifestyle.

Note: If you have allergies, double-check the ingredients you use—such as mustard or honey—and opt for alternatives like agave syrup or gluten-free mustard if needed.

Conclusion

If you’re looking for a recipe that’s healthy, flavorful, and incredibly easy to make, this sheet-pan honey mustard salmon and veggies checks all the boxes. I love how customizable it is—whether you’re switching up the veggies or adding your own twist to the glaze, it’s a dish that never gets boring.

Let me know if you try this recipe! I’d love to hear how you made it your own. Did you add a new spice or swap out the veggies? Share your tips and tricks in the comments below. And don’t forget to save this recipe for the next time you need a quick, delicious dinner idea!

Happy cooking, and may your kitchen be filled with the sweet and savory aroma of honey mustard salmon!

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw the salmon completely in the refrigerator and pat it dry before using. Fresh salmon will give the best texture and flavor.

What other vegetables can I use?

Feel free to use veggies like Brussels sprouts, asparagus, zucchini, or sweet potatoes. Just make sure to adjust cooking times for denser vegetables.

Can I make the glaze ahead of time?

Absolutely! You can prepare the honey mustard glaze up to 2 days in advance and store it in an airtight container in the fridge.

How do I know when the salmon is cooked?

The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Don’t overcook it!

Can I use a different type of fish?

Yes, this recipe works well with cod, tilapia, or trout. Just adjust the cooking time based on the thickness of the fillets.

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