This Sheet Pan Salmon and Veggiesrecipe is a quick and easy one-pan meal featuring salmon filets coated with a sweet and savory honey mustard glaze, along with roasted potatoes and asparagus. It is a perfect option for a healthy dinner on a busy weeknight!
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
Doneness - The salmon in this recipe will be medium to medium-well. If you prefer less cooked salmon, add the veggies to the pan and cook for around 5 minutes, then add the salmon to the pan.Asparagus - Look for asparagus with medium to large thickness to align the cooking time with the other items. If you can only find smaller, thin asparagus, add it halfway through the cooking process to avoid overcooking. Potatoes - Use small baby gold potatoes if possible. Larger varieties will need to be cut smaller into quarters or chunks around 1 inch in size to align the cooking time.