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

Scale

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

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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.