If you’re looking for a dish that’s simple, yet bursting with flavor and color, the Honey Mustard Salmon and Potatoes Sheet Pan Dinner Recipe is about to become your new favorite weeknight meal. This recipe brings together tender salmon fillets coated in a tangy and sweet honey mustard glaze, perfectly paired with crispy red potatoes, vibrant green beans, and juicy cherry tomatoes—all baked together on one pan for an effortless, satisfying dinner that feels special without the fuss.
Ingredients You’ll Need
The magic of this Honey Mustard Salmon and Potatoes Sheet Pan Dinner Recipe lies in its simplicity—each ingredient plays a specific role, adding texture, brightness, or that perfect pop of flavor. From the hearty potatoes that provide a crispy base to the fresh parsley that brings herbal freshness, these essentials come together beautifully on your sheet pan.
- 1 lb. red potatoes (quartered): These create a satisfying, crispy-on-the-outside, fluffy-on-the-inside base for your meal.
- 2 cups green beans (snipped): Fresh green beans add a nice crunch and hold their color well when roasted.
- 1 tablespoon olive oil: Helps everything roast to golden perfection while keeping the salmon moist.
- Salt and pepper to taste: Essential for bringing out the natural flavors of your ingredients.
- 2 teaspoons garlic powder: A subtle hint of garlic gives the dish a warm, savory note.
- 1/2 cup fresh parsley (chopped): Adds vibrant color and bright, herbal flavor to the breadcrumb topping.
- 1/2 cup honey mustard: The star of the recipe, delivering that irresistible balance of sweet and tangy on the salmon.
- 2 tablespoons dry mustard: Enhances the sharpness and depth in the honey mustard glaze.
- 4 6-ounce salmon filets, skin removed: Tender, flaky salmon that cooks perfectly on a sheet pan.
- 1 cup panko bread crumbs: For a crunchy, golden topping that contrasts beautifully with the tender fish.
- 1/4 cup grated parmesan cheese: Adds a savory, nutty flavor to the breadcrumb mixture.
- 2 cups cherry tomatoes (kept whole): These burst with sweetness when roasted, adding juicy pops in every bite.
How to Make Honey Mustard Salmon and Potatoes Sheet Pan Dinner Recipe
Step 1: Get the oven going
Start by preheating your oven to 375 degrees Fahrenheit. This temperature is perfect for roasting the veggies and cooking your salmon evenly without drying it out.
Step 2: Prep the veggies
Grab a large bowl and toss the quartered red potatoes, snipped green beans, olive oil, salt, pepper, and garlic powder. Make sure each piece is well coated, so every bite is full of flavor and crispness.
Step 3: Roast the veggies
Spread your seasoned veggies in a single layer on a large baking sheet to ensure they roast evenly. Then pop them into the oven for 10 minutes to start getting tender and golden.
Step 4: Prepare the salmon topping
While the veggies bake, mix together the honey mustard and dry mustard in a small bowl — this combo is what gives the salmon its standout sweet-tangy taste. In a separate bowl, combine the panko bread crumbs, chopped parsley, and grated parmesan cheese for the perfect crunchy crust.
Step 5: Coat the salmon
Spread a thick layer of the honey mustard mixture on one side of each salmon filet, then firmly press the panko mixture over it so it sticks well, creating that irresistible crispy topping.
Step 6: Add salmon and tomatoes to the pan
Once the veggies have cooked for 10 minutes, take the pan out of the oven and nestle the salmon filets on top of or beside the vegetables. Scatter the cherry tomatoes around to roast alongside and soak up all those lovely juices.
Step 7: Final bake
Return the sheet pan to the oven and bake everything for another 15 to 18 minutes until the salmon is fully cooked through and flakes easily with a fork, and the tomatoes are tender and bursting.
Step 8: Serve and enjoy!
Pull the sheet pan out, plate your salmon alongside the roasted veggies and tomatoes, and get ready for a dinner that feels like a hug on a plate.
How to Serve Honey Mustard Salmon and Potatoes Sheet Pan Dinner Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few lemon wedges can brighten up the dish wonderfully, adding a fresh note that complements the honey mustard glaze and roasted vegetables perfectly.
Side Dishes
This dish shines as a complete meal on its own, but if you want to add some extra flair, a simple mixed greens salad with a light vinaigrette or a side of garlic buttered asparagus makes a lovely pairing without overwhelming the flavors.
Creative Ways to Present
For a special occasion, serve the salmon over a bed of fluffy couscous or wild rice and drizzle a little extra honey mustard sauce on top. Alternatively, making individual portions in foil packets keeps things neat and delivers a fun presentation that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover Honey Mustard Salmon and Potatoes Sheet Pan Dinner Recipe in an airtight container in the refrigerator. The flavors actually meld together beautifully overnight, making for a delicious second-day meal.
Freezing
If you want to make this ahead, you can freeze the cooked salmon and vegetable mix in freezer-safe containers for up to 2 months. Just be mindful the textures might change slightly upon thawing but the flavor stays fantastic.
Reheating
For best results, reheat leftovers gently in the oven at 300 degrees Fahrenheit until warmed through. This helps maintain the crisp texture of the potatoes and topping better than microwaving, which can make things soggy.
FAQs
Can I use other types of fish for this sheet pan dinner?
Absolutely! While salmon works beautifully here due to its firm texture and flavor, you can substitute with trout or even thicker white fish fillets like cod, just adjust cooking times accordingly.
Is this recipe gluten-free?
The panko bread crumbs contain gluten, but you can easily swap in gluten-free breadcrumbs or crushed gluten-free crackers to keep this dish gluten-free while still enjoying that crunchy topping.
Can I prepare the honey mustard mixture ahead of time?
Yes, you can make the honey mustard and dry mustard mixture a day ahead and store it in the fridge. Just give it a quick stir before applying it to the salmon for a smooth, evenly spreadable texture.
What if I don’t have fresh parsley on hand?
Fresh parsley adds brightness, but if you don’t have any, dried parsley will work in a pinch. Just use less since dried herbs are more concentrated, or feel free to experiment with fresh dill or chives for a slightly different twist.
Can I cook the salmon and vegetables separately?
You can, but the beauty of this Honey Mustard Salmon and Potatoes Sheet Pan Dinner Recipe is in the one-pan convenience and how the flavors intermingle while cooking together. Cooking separately means losing out on some of that magic and extra time-saving.
Final Thoughts
This Honey Mustard Salmon and Potatoes Sheet Pan Dinner Recipe has everything you could want in an easy, delicious dinner — bold flavors, satisfying textures, and simple prep that allows you to focus on enjoying your meal instead of stressing in the kitchen. I can’t wait for you to try this one and see just how effortless weeknight cooking can be when flavor and simplicity come together so perfectly.
Print
Honey Mustard Salmon and Potatoes Sheet Pan Dinner Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Honey Mustard Salmon and Potatoes Sheet Pan Dinner is a simple, flavorful, and nutritious meal perfect for busy weeknights. Tender salmon fillets coated with a honey mustard glaze and a crispy panko-parmesan crust are baked alongside seasoned red potatoes, green beans, and sweet cherry tomatoes. The one-pan cooking method ensures minimal cleanup and maximum ease, yielding a hearty and satisfying dinner that combines savory, sweet, and fresh garden flavors.
Ingredients
Vegetables
- 1 lb. red potatoes, quartered
- 2 cups green beans, snipped
- 2 cups cherry tomatoes, kept whole
Salmon and Coating
- 4 salmon filets (6 ounces each), skin removed
- 1/2 cup honey mustard
- 2 tablespoons dry mustard
- 1 cup panko bread crumbs
- 1/4 cup grated parmesan cheese
- 1/2 cup fresh parsley, chopped
Seasoning and Oil
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the vegetables and salmon.
- Prepare the Vegetables: In a large bowl, toss the quartered red potatoes, snipped green beans, olive oil, salt, pepper, and garlic powder together until all the veggies are evenly coated with oil and seasonings.
- Arrange Vegetables on Baking Sheet: Spread the prepared vegetables out in a single layer on a large baking sheet to ensure even cooking.
- Bake Vegetables: Place the baking sheet in the oven and bake for 10 minutes to begin softening the potatoes and green beans.
- Make the Honey Mustard and Panko Mixtures: While the vegetables bake, combine honey mustard and dry mustard in a small bowl. In another bowl, mix panko bread crumbs, chopped fresh parsley, and grated parmesan cheese.
- Coat the Salmon: Spread a thick layer of the honey mustard mixture over one side of each salmon filet, then press the panko mixture onto the mustard-coated side until it adheres well, creating a crunchy crust.
- Add Salmon and Tomatoes to Baking Sheet: After the vegetables have baked for 10 minutes, remove the tray from the oven. Place the coated salmon filets on top of or alongside the vegetables and add the whole cherry tomatoes to the pan.
- Continue Baking: Return the baking sheet to the oven and bake for an additional 15-18 minutes, or until the salmon is cooked through and opaque, and the vegetables are tender.
- Serve: Serve the crispy honey mustard salmon filets alongside the roasted potatoes, green beans, and juicy cherry tomatoes. Enjoy your flavorful, wholesome sheet pan dinner!
Notes
- For easier cleanup, line your baking sheet with parchment paper or aluminum foil.
- You can substitute green beans with asparagus or broccoli if preferred.
- Make sure not to overcrowd the baking sheet to ensure even roasting of vegetables and salmon.
- If you prefer skin-on salmon, the skin can be left on for added crispiness but it may require slight adjustment in cooking time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
