Name: Easy Sheet Pan Honey Mustard Salmon and Vegetables Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large onion, chopped into cubes; 1 red bell pepper, chopped into cubes; 1 orange bell pepper, chopped into cubes; 8 ounces of frozen green beans; 2 pounds salmon fillet; Lemon slices to garnish; Fresh parsley to garnish; Juice of ½ a Meyer lemon; Zest of ½ a Meyer lemon; 2 cloves garlic, finely minced; 4 tbsp Burman’s Spicy Brown Mustard; 3 tbsp Specially Selected Raw Honey; 2 tbsp Carlini Ghee Clarified Butter, melted; 1 tsp Stonemill Smoked Paprika; 1 tsp Stonemill Dried Parsley; ¼ tsp sea salt; ¼ tsp black pepper; ½ tsp crushed red pepper flakes; 3 tbsp Simply Nature Organic Extra Virgin Olive Oil; Sea salt, to taste; Black pepper, to taste

Jump to Recipe· 4.2 from 28 reviews

If you’re searching for a dinner that brings together vibrant flavors, effortless preparation, and hearty nutrition all on one pan, look no further. This Easy Sheet Pan Honey Mustard Salmon and Vegetables Recipe is a perfect combination of tender salmon glazed with a luscious honey mustard sauce and colorful roasted vegetables bursting with natural sweetness and crispness. The magic lies in the simplicity, with every ingredient playing its role beautifully, making it a weeknight favorite you’ll reach for again and again.

Ingredients You’ll Need

A large piece of cooked salmon with a reddish-orange glaze is placed inside a foil-lined baking tray. The salmon is sliced into several thick segments from top to bottom and sprinkled with small green herb bits, likely parsley. To the right of the salmon, inside the same tray, there is a mix of cooked green beans, slices of white onion, and scattered pieces of red bell pepper. At the left side of the salmon, a half lemon rests on the foil. Outside the tray, on the white marbled surface, there are two whole lemons and a white cloth with some texture. At the bottom left corner, part of a white ceramic plate with concentric circle patterns and a fork and knife on top is visible. The photo is taken from above in natural light. Photo taken with an iphone --ar 4:5 --v 7

Getting started with this recipe is a breeze thanks to its straightforward but thoughtfully chosen ingredients. Each one enhances the dish’s balance of flavors, textures, and colors, turning an easy meal into a complete, satisfying experience.

1 large onion, chopped into cubes: Adds a mild sweetness and caramelizes beautifully in the oven to deepen flavor.
1 red bell pepper, chopped into cubes: Delivers vibrant color and a juicy crunch to the vegetable medley.
1 orange bell pepper, chopped into cubes: Offers a sweeter, lively contrast that brightens the plate.
8 ounces of frozen green beans: Convenience meets nutrition, giving a crisp texture after roasting.
3 tbsp Simply Nature Organic Extra Virgin Olive Oil: Essential for roasting and infusing the vegetables and salmon with rich, fruity notes.
Sea salt: Balances and enhances all the natural flavors throughout the dish.
Black pepper: Adds subtle warmth and depth to the seasoning.
2 pounds salmon fillet: The star of the dish, providing tender, flaky, and omega-packed goodness.
Lemon slices to garnish: Brighten every bite with a fresh citrus aroma and zing.
Fresh parsley to garnish: Adds a pop of green and a fresh herbal note as a finishing touch.
HONEY MUSTARD SAUCE:
Juice of ½ a Meyer lemon: Adds gentle brightness and a hint of citrus sweetness essential for balance.
Zest of ½ a Meyer lemon: Delivers concentrated lemon aroma that lifts the sauce.
2 cloves garlic, finely minced: Brings savory depth that complements the salmon perfectly.
4 tbsp Burman’s Spicy Brown Mustard: Imparts a tangy kick with complex spicy undertones.
3 tbsp Specially Selected Raw Honey: The sweet counterpoint that caramelizes during baking adding richness.
2 tbsp Carlini Ghee Clarified Butter, melted: For a nutty, buttery indulgence that melds the sauce together.
1 tsp Stonemill Smoked Paprika: Adds subtle smokiness enhancing deeper flavor layers.
1 tsp Stonemill Dried Parsley: Contributes an earthy herbaceous hint to the sauce.
¼ tsp sea salt: To perfectly season the honey mustard glaze.
¼ tsp black pepper: For balanced mild heat within the sauce.
½ tsp crushed red pepper flakes: Introduces a gentle spicy tingle that enlivens every bite.

How to Make Easy Sheet Pan Honey Mustard Salmon and Vegetables Recipe

Step 1: Prepare the Vegetables

Start by preheating your oven to 400°F (200°C). While it warms up, chop the onion and bell peppers into cubes so they roast evenly. Toss the frozen green beans with 2 tablespoons of olive oil, and season all the vegetables with sea salt and black pepper. Spread them in a single layer on one half of your sheet pan to ensure perfect roasting and a little caramelized crunch.

Step 2: Make the Honey Mustard Sauce

In a small bowl, whisk together the Meyer lemon juice and zest, freshly minced garlic, spicy brown mustard, raw honey, melted ghee, smoked paprika, dried parsley, sea salt, black pepper, and crushed red pepper flakes. This sauce is your flavor superstar, melding sweetness, tang, and mild heat — the perfect coat for your salmon.

Step 3: Prepare the Salmon

Place the salmon fillet skin-side down on the empty half of the sheet pan. Brush a generous layer of the homemade honey mustard sauce all over the top of the salmon. The sauce will create a beautiful glaze that locks in moisture and infuses the fish with irresistible flavor while baking.

Step 4: Roast Everything Together

Put the sheet pan in the oven, letting the vegetables roast and caramelize while the salmon bakes. Roast for about 15-20 minutes until the salmon flakes easily with a fork and the vegetables are tender-crisp. Because everything cooks on one pan, cleanup is minimal, but the taste is nothing short of exceptional.

Step 5: Finishing Touches

Once out of the oven, let the fish rest slightly before adding fresh lemon slices and parsley as garnishes. These fresh pops of color and brightness will elevate the whole presentation and flavor profile.

How to Serve Easy Sheet Pan Honey Mustard Salmon and Vegetables Recipe

A white plate with a slightly raised edge holds a piece of cooked salmon fillet on the left side, topped with a light orange glaze and sprinkled with chopped green herbs. To the right of the salmon is a mix of roasted vegetables including green beans, red and yellow bell peppers, and caramelized onion strips, all showing slight charring. A thin slice of lemon is placed on top of the vegetables near the salmon. A silver fork rests on the plate near the salmon piece. The plate sits on a white marbled surface with a halved lemon and whole lemons in a net bag nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Lemon slices aren’t just for show here; they add a zesty burst that balances the rich honey mustard glaze. Fresh parsley scattered on top gives a lovely herby aroma that contrasts nicely with the smoky paprika in the sauce.

Side Dishes

This dish shines on its own, but for a fuller meal you could toss together a simple baby greens salad, steamed quinoa, or even some roasted garlic mashed potatoes. These options complement the earthy roasted vegetables and buttery salmon beautifully.

Creative Ways to Present

For a dinner party, consider plating the salmon and vegetables individually, drizzling a little reserved honey mustard sauce over each serving. Or place a wedge of lemon on the side to give your guests the liberty to add an extra squeeze. You can even serve the vegetables in colorful bowls alongside the fish for a fun family-style meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover salmon and vegetables in an airtight container in the refrigerator. They’ll remain fresh for up to 2 days, making for an effortless lunch or dinner the next day.

Freezing

If you want to keep leftovers longer, wrap the cooked salmon tightly in foil and place it along with the veggies in a freezer-safe container. Freeze for up to 1 month. However, keep in mind the texture of the vegetables might change slightly after freezing.

Reheating

To reheat, gently warm the salmon and vegetables in a low oven at 300°F (150°C) for about 10-15 minutes or until heated through. This avoids drying out the fish and keeps the vegetables from becoming soggy. A quick microwave reheat works too but watch timing carefully.

FAQs

Can I use fresh green beans instead of frozen?

Absolutely! Fresh green beans will roast beautifully and might even have a slightly crisper texture. Just be sure to trim the ends before roasting, and adjust cooking time slightly if needed.

Is it okay to use regular lemon instead of Meyer lemon?

Yes, regular lemons work fine too. Meyer lemons are sweeter and less acidic, which adds a unique brightness, but regular lemon juice and zest will still bring wonderful citrus flavor to the sauce.

Can I make the honey mustard sauce ahead of time?

You sure can! The sauce can be made up to 2 days ahead and kept in the refrigerator. This makes the assembly even quicker when you’re ready to cook.

What if I prefer a milder sauce without heat?

Simply omit the crushed red pepper flakes and reduce the spicy brown mustard to a milder variety. This will keep the sauce flavorful without the kick of heat.

Can I use other vegetables in this sheet pan meal?

Definitely! Vegetables like asparagus, cherry tomatoes, zucchini, or baby carrots roast well and pair deliciously with salmon. Just keep the size uniform for even cooking.

Final Thoughts

This Easy Sheet Pan Honey Mustard Salmon and Vegetables Recipe has quickly become one of my absolute favorites to make because it combines simplicity with big, luscious flavors that please the whole family. It’s that cozy, wholesome meal that looks impressive without the fuss. I can’t wait for you to try it and make it your own go-to dish week after week!