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Sheet pan with roasted broccolini, golden baby potatoes, and two fillets of honey mustard salmon fresh from the oven.

Sheet Pan Honey Mustard Salmon with Potatoes & Broccolini

5 from 3 votes
A simple yet flavorful dinner made all on one sheet pan! This honey mustard salmon is perfectly balanced with crispy roasted potatoes and tender broccolini. Ready in under 40 minutes for a nourishing and easy weeknight meal.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings : 2 servings

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Ingredients

For the Honey Mustard Salmon
  • 2 salmon filets, 5-6oz each
  • 2 tbsp Dijon mustard
  • 2 tbsp whole grain mustard
  • 3 tbsp honey
  • ½ tsp chili flakes
  • ½ tsp salt
For the Potatoes
  • 10 oz baby potatoes, halved
  • 1 tbsp olive oil
  • salt, to taste
For the Broccolini
  • 1 bunch broccolini, trimmed
  • ½ tbsp olive oil
  • salt, to taste
Start Cooking

Instructions
 

  1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
  2. Roast the potatoes
    Toss 10 oz halved baby potatoes with 1 tablespoon olive oil and a generous pinch of salt. Spread them across one side of the sheet pan, cut side down, and roast for 15 minutes.
    Raw baby potatoes on a parchment-lined sheet pan, tossed with olive oil, salt, and ready for roasting.
  3. Make the honey mustard glaze
    In a small bowl, whisk together 2 tablespoons Dijon mustard, 2 tablespoons whole grain mustard, 3 tablespoons honey, ½ teaspoon chili flakes (if using), and ½ teaspoon salt until smooth and combined.
  4. Add the salmon and broccolini
    After 15 minutes, remove the pan from the oven. Push the potatoes to one side. Add the 2 salmon fillets and brush generously with the honey mustard glaze. Add 1 bunch of broccolini to the remaining space on the pan, drizzle with ½ tablespoon olive oil, and season with salt.
    Partially roasted sheet pan with golden potatoes, fresh broccolini, and raw honey mustard-glazed salmon fillets arranged side by side.
  5. Roast everything together
    Return the sheet pan to the oven and roast for 12 to 15 minutes, or until the salmon is flaky, the potatoes are golden and crispy, and the broccolini is tender with caramelized edges.
    Angled shot of a sheet pan featuring two cooked honey mustard salmon fillets, roasted broccolini, and crispy baby potatoes.
  6. Serve and enjoy
    Transfer everything to plates and spoon any extra glaze or pan juices over the salmon. Serve immediately.
    Overhead view of a complete plated meal with roasted baby potatoes, broccolini, and honey mustard salmon, set on a neutral-toned background.

Nutrition

Calories: 554kcalCarbohydrates: 59gProtein: 35gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 78mgSodium: 1017mgPotassium: 1363mgFiber: 6gSugar: 29gVitamin A: 1729IUVitamin C: 106mgCalcium: 117mgIron: 4mg

Notes

  • Swap broccolini for asparagus, green beans, or zucchini if preferred.
  • If your salmon fillets are thick, they may need a couple of extra minutes in the oven.
  • Use parchment paper for easy cleanup and to keep the salmon skin from sticking.