One-Tray Baked Salmon Honey (Print version)

Salmon fillets baked with vibrant vegetables and a tangy honey mustard drizzle for a fuss-free dinner.

# What you'll need:

→ Fish & Protein

01 - 4 salmon fillets (about 5.3 oz each), skin-on or skinless

→ Vegetables

02 - 10.5 oz baby potatoes, halved
03 - 2 medium carrots, sliced into sticks
04 - 1 red bell pepper, sliced
05 - 1 small red onion, cut into wedges
06 - 7 oz green beans, trimmed
07 - 2 tbsp olive oil
08 - Salt and black pepper, to taste

→ Honey Mustard Sauce

09 - 3 tbsp Dijon mustard
10 - 2 tbsp honey
11 - 1 tbsp wholegrain mustard (optional)
12 - 1 tbsp lemon juice
13 - 1 tbsp olive oil
14 - 1 garlic clove, minced
15 - ½ tsp dried thyme
16 - Salt and black pepper, to taste

# Directions:

01 - Set oven to 400°F and line a large baking tray with parchment paper.
02 - In a large bowl, combine baby potatoes, carrots, red bell pepper, red onion, and green beans with 2 tablespoons olive oil, salt, and black pepper until evenly coated.
03 - Spread the vegetables in a single layer on the prepared tray and roast for 10 minutes to begin cooking.
04 - Whisk together Dijon mustard, honey, wholegrain mustard (if using), lemon juice, olive oil, minced garlic, dried thyme, salt, and black pepper in a small bowl.
05 - Remove tray from oven; nestle salmon fillets among roasted vegetables and brush each fillet generously with the honey mustard sauce, reserving some for serving.
06 - Return the tray to the oven and bake for 10 to 12 minutes until salmon flakes easily with a fork and vegetables are tender.
07 - Drizzle the remaining sauce over the salmon before serving. Optionally garnish with fresh herbs.

# Expert Tips:

01 -
  • Everything cooks on one tray, which means less cleanup and more time to sit down and actually enjoy dinner.
  • The honey mustard sauce is tangy and slightly sweet, coating the salmon in a glaze that caramelizes beautifully in the oven.
  • You can swap in whatever vegetables are lurking in your crisper drawer without overthinking it.
  • It looks impressive enough for guests but requires almost no active cooking time.
02 -
  • Do not skip the 10-minute vegetable head start, or you will end up with overcooked salmon and half-raw potatoes, a mistake I made exactly once.
  • Use parchment paper, not foil, because the honey in the sauce can stick and burn onto foil in stubborn patches that will haunt your scrubbing hand.
  • Check the salmon at 10 minutes, some fillets are thicker than others and you want it just cooked through, not dry.
03 -
  • Make extra honey mustard sauce and keep it in the fridge for drizzling over roasted chicken, pork chops, or even salad greens throughout the week.
  • If your salmon has skin, place it skin-side down on the tray so the glaze can caramelize on top and the skin crisps against the heat.
  • Let the tray rest for a minute or two after it comes out of the oven so the juices settle and the salmon firms up just enough to serve without falling apart.
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