Sheet Pan Honey Mustard Salmon with Spring Veggies is a simple, colorful, and fresh meal that’s full of flavor. The salmon gets a sweet and tangy honey mustard glaze that turns golden and delicious in the oven, while fresh spring vegetables roast alongside, soaking up all those tasty juices. It’s the kind of dish that looks as good as it tastes, with bright greens, oranges, and pinks all on one pan.
I love how easy this recipe is—everything cooks together on one sheet pan, which means less mess and more time to relax. The honey mustard sauce is just the right balance of sweet and tangy, and it makes the salmon beautifully sticky and flavorful. I usually toss in whatever spring veggies I have on hand like asparagus, snap peas, or baby carrots, and they come out perfectly tender and caramelized.
My favorite way to serve this is right from the pan, maybe with a little crusty bread on the side to soak up any extra sauce. It’s a quick weeknight dinner that still feels special, and I find it’s always a crowd-pleaser. Plus, it’s pretty healthy and hearty without demanding too much effort, which makes it a go-to in my kitchen when I want something tasty and fuss-free.
Key Ingredients & Substitutions
Salmon: Fresh or thawed wild-caught salmon is best for flavor, but farmed salmon works too. If you prefer, you can use other firm fish like trout or cod.
Honey & Mustard: Honey adds natural sweetness, balancing the tangy Dijon mustard. Whole grain mustard adds texture but can be left out if you prefer a smoother sauce.
Veggies: Asparagus, carrots, zucchini, and red onion are great here, but feel free to swap in green beans, bell peppers, or cherry tomatoes if you like.
Herbs & Lemon: Fresh dill or parsley brighten the dish. If fresh herbs aren’t available, dried oregano works well during cooking, and a squeeze of lemon juice at the end boosts freshness.
How Do You Get Perfectly Cooked Salmon and Crispy Veggies on One Pan?
Balancing cook times is key when roasting salmon and mixed veggies together.
- Cut veggies evenly so they cook at the same rate; thinner slices cook faster.
- Start roasting everything together, but brush and add lemon slices on salmon halfway to keep it moist and flavorful.
- Watch the salmon at the end—it’s done when it flakes easily with a fork but still feels moist.
- If veggies need more time, remove the salmon when done and roast veggies a bit longer separately.
Equipment You’ll Need
- Large sheet pan – I like this because it fits everything in one go and makes cleanup quick.
- Small bowl – perfect for whisking up the honey mustard sauce without making a mess.
- Brush or spoon – helps spread the sauce over the salmon smoothly.
- Knife and cutting board – essential for chopping veggies and slicing lemon.
- Aluminum foil or parchment paper – lines the pan for easy cleanup and prevents sticking.
Flavor Variations & Add-Ins
- Try swapping salmon for chicken breasts or thighs, cooked the same way, for a different protein.
- Add some red pepper flakes or smoked paprika to the sauce for a spicy kick or smoky flavor.
- Mix in cherry tomatoes or bell peppers with the other veggies for more color and sweetness.
- Top with sliced olives or capers after roasting for a salty, tangy finish.
Sheet Pan Honey Mustard Salmon with Spring Veggies
Ingredients You’ll Need:
For The Salmon and Sauce:
- 1 large salmon fillet (about 1.5 to 2 pounds)
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (optional, for texture)
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano or fresh chopped parsley
- Salt and black pepper, to taste
For The Vegetables:
- 1 bunch asparagus, trimmed
- 2 medium carrots, peeled and cut into sticks
- 1 medium zucchini, sliced into rounds
- 1 small red onion, cut into wedges
- 1 lemon, thinly sliced (for topping and garnish)
- Fresh dill or parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 to 23 minutes to cook. So, plan for roughly 30 minutes from start to finish. Perfect for a quick, wholesome meal!
Step-by-Step Instructions:
1. Prepare Your Oven and Sheet Pan:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil. This helps with easy cleanup and stops things from sticking.
2. Make the Honey Mustard Sauce:
In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard (if using), 1 tablespoon of olive oil, minced garlic, lemon juice, oregano, salt, and pepper. This will be your flavorful honey mustard sauce.
3. Arrange the Salmon and Veggies:
Place the salmon fillet right in the center of the prepared sheet pan. Brush about half of the honey mustard sauce over the salmon, saving the rest for later. Arrange the asparagus, carrots, zucchini, and red onion evenly around the salmon. Drizzle the remaining 1 tablespoon of olive oil over the vegetables, season with salt and pepper, and toss lightly so they’re nicely coated.
4. Roast the Dish:
Pop the sheet pan into the oven and roast for about 15 minutes. This starts cooking the salmon and veggies evenly.
5. Add Finishing Touches and Continue Roasting:
Take the pan out, brush the reserved sauce over the salmon again, and lay the lemon slices on top of the fillet. Put the pan back in the oven and roast for another 5 to 8 minutes. Your salmon should be cooked through and flake easily with a fork, and the vegetables should be tender with a lovely caramelized touch.
6. Serve and Enjoy:
Remove from the oven and sprinkle fresh dill or parsley over the dish. Serve it right away, spooning some of the pan juices over the salmon and veggies for an extra burst of flavor.
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat it dry to remove any excess moisture for best results.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can prep the sauce and chop the veggies the day before. Keep everything refrigerated separately and assemble right before roasting.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to prevent the salmon from drying out.
What Can I Serve with This Sheet Pan Salmon?
This dish is great on its own, but you can also serve it with steamed rice, quinoa, or a simple green salad for a fuller meal.