Sheet Pan Honey Mustard Salmon with Spring Veggies is a simple and tasty meal that brings together tender salmon fillets glazed with sweet and tangy honey mustard sauce, surrounded by a colorful mix of fresh spring vegetables. It’s a one-pan dish that’s as easy to make as it is satisfying to eat.
I love making this recipe when I want something healthy but without spending too much time in the kitchen. The honey mustard sauce adds just the right amount of flavor to the salmon, and roasting everything on one sheet pan means fewer dishes to clean up. I usually toss in some asparagus and baby potatoes, but you can change up the veggies depending on what’s fresh and in season.
My favorite way to serve this is straight from the oven with a sprinkle of fresh herbs on top and a squeeze of lemon for brightness. It’s a lovely, colorful meal that feels light but filling, perfect for a weeknight dinner or when you want to impress guests without stress. Every time I make it, it feels like a little celebration of spring on my plate!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets work best here, but you can use frozen—just thaw first. If salmon isn’t your option, try trout or even firm white fish like cod.
Honey and Dijon Mustard: These make a perfect sweet-tangy glaze. If you need a sugar-free option, swap honey with a little maple syrup or agave. Dijon mustard gives a smooth flavor, but yellow mustard can work in a pinch.
Vegetables: Baby potatoes roast nicely alongside salmon. If not available, use fingerlings or small red potatoes. Asparagus and cherry tomatoes add freshness; feel free to use green beans or zucchini instead.
Dill and Garlic Powder: Dill adds a fresh herb note. Fresh dill is great if you have it, but dried works well too. Garlic powder is convenient—minced fresh garlic could replace it if you prefer.
How Do You Make Sure the Salmon and Veggies Cook Perfectly Together?
Balancing cooking time is key since veggies and salmon have different needs. Here’s how to nail it:
- Cut veggies into similar-sized pieces so they roast evenly.
- Place denser veggies like potatoes and onion around the pan edges—they take longer, so give them more space.
- Arrange asparagus and tomatoes near the end or in the last 10 minutes if you want them less soft, but since they’re on the edges here, they’ll cook gently with salmon.
- Spread the honey mustard glaze evenly to keep salmon moist and flavorful.
- Check salmon around 15 minutes: it should flake easily but still be juicy.
This method helps everything finish together for a simple one-pan meal without overcooked fish or underdone veggies.
Equipment You’ll Need
- Large sheet pan – I recommend a sturdy one that fits all the ingredients without crowding, so everything roasts evenly.
- Small mixing bowl – handy for whisking together the honey mustard sauce to ensure it’s smooth and well combined.
- Sharp knife and cutting board – helpful for slicing vegetables and lemon evenly so they cook uniformly.
- Measuring spoons – for accurately handling the honey, mustard, and spices ensuring the right flavor balance.
- Aluminum foil or parchment paper – makes cleanup a breeze and prevents sticking.
Flavor Variations & Add-Ins
- Use maple syrup or agave instead of honey for a different sweetness profile—great if you prefer a less floral taste.
- Replace dill with fresh basil or parsley for a different herb aroma that pairs well with lemon and garlic.
- Add sliced bell peppers or zucchini with the other vegetables for extra color and flavor.
- Sprinkle crushed red pepper flakes or paprika on top before baking for a spicy kick or smoky flavor.
Sheet Pan Honey Mustard Salmon with Spring Veggies
Ingredients You’ll Need:
For the Salmon and Glaze:
- 1 large salmon fillet (about 1.5 to 2 pounds)
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon garlic powder
- 1 teaspoon dried dill (or 1 tbsp fresh dill, chopped)
- Salt and black pepper, to taste
- 1 lemon, thinly sliced (for topping)
For the Vegetables:
- 1 cup baby potatoes, halved or sliced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, trimmed
- ½ red onion, cut into wedges
- Fresh dill sprigs, for garnish
Time Needed
This recipe takes about 10 minutes to prepare and 15-20 minutes to bake. Total time is roughly 25-30 minutes, making this a quick and easy way to enjoy a healthy, delicious meal.
Step-by-Step Instructions:
1. Prepare Your Oven and Sheet Pan:
First, preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil. This step makes cleaning up much easier after cooking.
2. Mix the Honey Mustard Sauce:
In a small bowl, whisk together the Dijon mustard, honey, olive oil, garlic powder, dill, salt, and black pepper until smooth and combined.
3. Arrange the Vegetables:
Place the baby potatoes, red onion wedges, cherry tomatoes, and asparagus evenly around the edges of the prepared sheet pan. Drizzle the vegetables with a little olive oil and sprinkle with salt and pepper. Toss gently to coat all the vegetables well.
4. Add the Salmon:
Place the salmon fillet in the center of the sheet pan. Use a spoon or spatula to spread the honey mustard mixture evenly over the top of the salmon. Then, lay the lemon slices neatly over the salmon.
5. Bake Until Perfect:
Put the sheet pan in the preheated oven and bake for 15-20 minutes. The salmon should be cooked through and flake easily with a fork. The vegetables will be tender and lightly roasted.
6. Finish and Serve:
Remove the sheet pan from the oven. Garnish your salmon and veggies with fresh dill sprigs for a lovely fresh touch. Serve warm directly from the pan for an easy, tasty dinner.
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry to remove excess moisture so the glaze sticks well.
Can I Prepare This Meal Ahead of Time?
You can prep the vegetables and honey mustard sauce in advance, but I recommend assembling and baking the dish right before serving for the best texture and flavor.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the salmon.
What If I Don’t Have Asparagus or Baby Potatoes?
No worries! You can swap them with green beans, zucchini, or small carrots for veggies, and regular potatoes or fingerlings work well too.