Sheet Pan Honey Mustard Crusted Salmon is the perfect healthy one pan dinner recipe! Made in under 30 minutes, skinny, and full of flavor.
Happy Hump Day! How is everyone’s week going? Mine has felt CRAZY and so unorganized. I have been traveling a lot lately; South Carolina, Florida, KC, Iowa, Kirksville, and Portland…all in March and April. Coming up I have Nashville, KC, and Iowa again, all before Memorial Day! Somebody please make time slow down!!
I feel so behind on everything blog related (if you’ve left a blog comment and I haven’t replied, this is why!) and am in need of SUPER SIMPLE and quick recipes to keep us fed while I run around with my head cut off!
This Sheet Pan Honey Mustard Crusted Salmon and Vegetables is the absolute perfect thing.
Just healthy enough, easy enough, and definitely delicious enough to keep us on the go; full and happy!
You will never know this is a healthy meal. There is SO MUCH FLAVOR in this Sheet Pan Honey Mustard Crusted Salmon.
Add in the simple roasted red potatoes, tomatoes, and green beans and you’re really in business. It is all finished in less than 30 minutes. Beautiful and simple is quite a winning combo. You can impress your guests while still leaving time to hang out, and have virtually zero cleanup. Win win win WIN!
I have a feeling that this dinner will be making busy people like all of us very happy very soon! Give it a try and let me know what you think. I know it’s just what the doctor ordered for me!
- 1 lb. red potatoes quartered
- 2 cups green beans snipped
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 teaspoons garlic powder
- 1/2 cup fresh parsley chopped
- 1/2 cup honey mustard
- 2 tablespoons dry mustard
- 4 6 ounce salmon filets, skin removed
- 1 cup panko bread crumbs
- 1/4 cup grated parmesan cheese
- 2 cups cherry tomatoes kept whole
- Preheat oven to 375F
- In a large bowl, toss the potatoes, green beans, olive oil, salt and pepper, and garlic powder. Toss to make sure all the veggies are coated in the oil and spices.
- Spread the veggies out on a large baking sheet in a single layer.
- Bake for 10 minutes.
- Meanwhile, combine the mustards in a small bowl. Combine the panko, parsley and parmesan in another small bowl. Spread the mustard in a thick layer on one side of each salmon filet.
- Coat the mustard layer with panko mixture and pat to make sure it adheres.
- After the veggies have cooked for 10 minutes, remove from the oven and add the salmon. You can add them right on top of the veggies, or move the veggies around a bit to make room for the salmon. Also add the tomatoes to the pan.
- Return to the oven and bake for another 15-18 minutes, or until the salmon is completely cooked through (opaque).
- Serve the salmon alongside the vegetables. Enjoy!