30-Minute Flavorful Sheet Pan Salmon
A simple, nutritious one-pan meal featuring tender salmon with a honey mustard glaze, roasted baby potatoes, and asparagus. High in protein, fiber, and healthy fats, this dish is perfect for a quick, satisfying weeknight dinner.
Equipment
- 1 chef’s knife
- 1 cutting board
- Measuring Spoons
- 1 Sheet pan
- Aluminum foil (for lining)
- Small Mixing Bowl
Ingredients
Honey Mustard Glaze:
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons honey
Salmon and Vegetables:
- 4 salmon filets about 1.5 lbs total
- 1½ pounds baby gold potatoes halved
- 1 bunch asparagus trimmed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat Oven and Prepare Sheet Pan: Begin by preheating your oven to 400°F (205°C). While the oven is warming, line a large sheet pan with aluminum foil. This not only prevents sticking but also makes cleanup much easier. Make sure the foil covers the entire pan and folds slightly up along the edges to catch any juices from the salmon and vegetables.
- Make the Honey Mustard Glaze: In a small mixing bowl, combine 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, and 2 tablespoons honey. Stir thoroughly until the mixture forms a smooth, uniform glaze. Taste and adjust slightly if you prefer a sweeter or tangier flavor. Set the glaze aside—this will coat the salmon later and infuse it with rich, tangy-sweet flavor.
- Prepare the Vegetables: Wash the baby gold potatoes thoroughly and cut each in half to ensure even cooking. Trim the ends of the asparagus, discarding any tough, woody tips. Pat all vegetables dry with a paper towel; this helps them roast evenly and achieve a light, caramelized texture.
- Season and Toss Vegetables: Place the halved potatoes and trimmed asparagus on the prepared sheet pan. Drizzle 2 tablespoons of olive oil evenly over the vegetables. Sprinkle 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Using your hands or a spatula, toss everything gently until each piece is lightly coated in oil and seasoning. Arrange the potatoes cut-side down on one side of the pan for optimal roasting, leaving space for the asparagus and salmon.
- Arrange Salmon on Sheet Pan: Position the 4 salmon filets on the empty space of the sheet pan. Make sure the fillets are spaced slightly apart to allow hot air to circulate and cook them evenly. Spoon the prepared honey mustard glaze generously over each salmon filet, ensuring that every piece is coated. If you have extra glaze left in the bowl, drizzle it lightly over the vegetables for added flavor.
- First Bake: Start Roasting Salmon and Vegetables: Transfer the sheet pan to the preheated oven and bake for 12 minutes. During this time, the salmon will start cooking through, and the edges of the potatoes and asparagus will begin to caramelize. This initial bake ensures the salmon stays tender while the vegetables get a head start on roasting.
- Flip Vegetables for Even Cooking: After 12 minutes, carefully remove the sheet pan from the oven. Using a spatula or tongs, gently flip the potatoes and asparagus so they roast evenly on all sides. Be careful not to disturb the salmon, as it is delicate and can flake easily.
- Second Bake:Finish Cooking Everything: Return the sheet pan to the oven for an additional 8–10 minutes. This ensures that the potatoes become tender and golden brown, the asparagus is perfectly crisp-tender, and the salmon reaches your desired doneness. Medium to medium-well is achieved with these timings, but if you prefer your salmon slightly less cooked, reduce this second bake by 2–3 minutes.
- Check for Doneness: To confirm everything is cooked properly, pierce a potato with a fork; it should be soft inside. The asparagus should be bright green with a slight crisp bite, and the salmon should flake easily with a fork but remain moist inside. If needed, return the sheet pan to the oven for an extra 1–2 minutes.
- Serve and Enjoy: Once cooked to perfection, remove the sheet pan from the oven. Let it rest for 1–2 minutes. Carefully transfer the salmon and vegetables to plates. Spoon any leftover glaze or roasted juices over the salmon for extra flavor. Serve immediately for a warm, healthy, and satisfying meal.
Notes
- Salmon Doneness: This recipe is designed to yield medium to medium-well salmon. If you prefer your salmon slightly rarer, add the vegetables to the sheet pan first and cook for 5 minutes before adding the salmon. This prevents overcooking while keeping the vegetables on track.
- Vegetable Thickness: Choose asparagus stalks that are medium to large in thickness. Thin stalks can become mushy if cooked the full time. If only thin asparagus is available, add it halfway through the roasting process for optimal texture.
- Potato Size: Small baby gold potatoes are ideal, as they cook evenly in the same time as the salmon. If using larger potatoes, cut them into 1-inch pieces or quarters to ensure uniform roasting.
- Glaze Tips: The honey mustard glaze is slightly sweet and tangy. Taste and adjust the balance if you prefer it sweeter or more mustard-forward. Some of the glaze can also be drizzled over the vegetables for extra flavor.
- Oven Tips: Every oven varies slightly in heat distribution. Keep an eye on the salmon and vegetables during the second bake to ensure they don’t overcook.
