This Sheet Pan Salmon and Veggies recipe is a quick and easy one-pan meal. It features salmon filets coated with a sweet and savory honey mustard glaze, along with roasted potatoes and asparagus. It is a great option for a healthy dinner on a busy weeknight!
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Why this Recipe Works
Sheet pan meals are one of my favorite ways to get dinner on the table fast. This sheet pan salmon with asparagus and potatoes is a perfect example of why. It's a complete, well-balanced meal, ready in just 30 minutes, with only one pan to clean up.
But quick and easy doesn't have to mean boring. In this sheet pan recipe the salmon is topped off with a homemade honey mustard sauce for an extra pop of flavor with just a few simple pantry ingredients.
Ingredient Notes
- Honey Mustard - The homemade honey mustard sauce is sweet and savory and adds loads of flavor. You can also use store-bought honey mustard if you prefer.
- Potatoes - I recommend small baby gold potatoes for this recipe. They will cook in around 20 minutes and come out with a crispy exterior and a soft, creamy interior. You can substitute other varieties, but larger types will need to be cut smaller.
- Asparagus - You will need to use thicker asparagus for this recipe to align the cooking time. Thinner asparagus will cook faster, so if that is all you can find, add it to the pan around halfway through the cooking process.
Step-by-Step Instructions
- Preheat oven to 400°F and line a sheet pan with foil. Add the two mustards and the honey to a small bowl and stir to combine.
- Place the halved potatoes and trimmed asparagus on the sheet pan and pour the olive oil over top, then toss to coat. Season with salt and pepper. Arrange the potatoes cut side down on one end of the sheet pan. Arrange the asparagus on the sheet pan, leaving room for the salmon.
- Add the salmon filets to the sheet pan and spoon the honey mustard glaze on top to coat. You may not need all of the sauce.
- Transfer the sheet pan to the oven and bake for 12 minutes. Remove the pan, then flip the potatoes and asparagus and return to the oven for 8-10 minutes until the potatoes are cooked through and the salmon is done to your liking, then remove and serve.
What to Serve with Sheet Pan Salmon
The beauty of this sheet pan salmon with vegetables is that it's a complete meal so it doesn't require side dishes. But you can't go wrong with a simple side salad, and you'll have just enough time to make one while the dinner cooks. Here are a few of my favorites:
- Chick-fil-a Kale Salad (Copycat Recipe)
- Fall Apple Walnut Salad with Cider Vinaigrette
- Shaved Brussels Sprouts and Kale Salad
Recipe Variations
If you're not a honey mustard fan, you can totally leave off the sauce. It's tasty simply seasoned with salt and pepper or your favorite salmon seasoning.
You can also use a bright and fresh combination of lemon and dill with some fresh minced garlic like I use in my Lemon Dill Salmon recipe.
The vegetables can be substituted as well. To keep it simple, try to use veggies that will cook in around 20 minutes so they can all go in at once. Broccoli or green beans are other good choices. But you can also use quicker cooking veggies and add them in part way through the cooking process.
For an even quicker option, you can also use the honey mustard glaze and cook the salmon in your air fryer. Check out my air fryer salmon recipe for details!
Recipe Tips and FAQs
Store leftovers in an airtight container and refrigerate for up to 4 days.
Place leftovers in a small baking dish and reheat in a 325°F oven for 10 minutes or until warmed through. Smaller portions can be reheated in the microwave.
More Sheet Pan Meal Recipes
- Sheet pan Pork Tenderloin and Potatoes
- Sheet Pan Lemon Chicken with Potatoes and Broccoli
- Sheet Pan Chicken Fajitas
- Sheet Pan Roasted Turkey Breast with Stuffing and Vegetables
- Soy Ginger Glazed Salmon with Broccoli
📖 Recipe
Sheet Pan Salmon with Vegetables
Ingredients
Honey Mustard Glaze
- 1 Tablespoon Dijon mustard
- 1 Tablespoon whole grain mustard
- 2 Tablespoons honey
Salmon and Vegetables
- 4 filets salmon, around 1.5 lbs total
- 1½ pounds baby gold potatoes, halved
- 1 bunch asparagus, ends trimmed
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
Instructions
- Preheat oven to 400°F and line a sheet pan with foil. Add the two mustards and the honey to a small bowl and stir to combine.
- Place the halved potatoes and asparagus on the sheet pan and pour the olive oil over top, then toss to coat. Season with salt and pepper. Arrange the potatoes cut side down on one end of the sheet pan. Arrange the asparagus on the sheet pan, leaving room for the salmon.
- Add the salmon filets to the sheet pan and spoon the honey mustard glaze on top to coat. You may not need all of the sauce.
- Transfer the sheet pan to the oven and bake for 12 minutes. Remove the pan, then flip the potatoes and asparagus and return to the oven for 8-10 minutes until the potatoes are cooked through and the salmon is done to your liking, then remove and serve.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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