One-Tray Baked Salmon Honey (Printable)

Salmon fillets baked on a tray with vibrant vegetables and a tangy honey mustard drizzle.

# Ingredient List:

→ Fish & Protein

01 - 4 salmon fillets, skin-on or skinless, about 5.3 oz (150 g) each

→ Vegetables

02 - 10.6 oz (300 g) baby potatoes, halved
03 - 2 medium carrots, sliced into sticks
04 - 1 red bell pepper, sliced
05 - 1 small red onion, cut into wedges
06 - 7 oz (200 g) green beans, trimmed
07 - 2 tablespoons olive oil
08 - Salt and black pepper, to taste

→ Honey Mustard Sauce

09 - 3 tablespoons Dijon mustard
10 - 2 tablespoons honey
11 - 1 tablespoon wholegrain mustard (optional)
12 - 1 tablespoon lemon juice
13 - 1 tablespoon olive oil
14 - 1 garlic clove, minced
15 - ½ teaspoon dried thyme
16 - Salt and black pepper, to taste

# How-To Steps:

01 - Preheat oven to 400°F and line a large baking tray with parchment paper.
02 - Combine baby potatoes, carrots, red bell pepper, red onion, and green beans in a large bowl. Coat evenly with 2 tablespoons of olive oil, salt, and black pepper. Spread vegetables out in a single layer on the prepared tray.
03 - Place the tray in the oven and roast vegetables for 10 minutes to begin cooking.
04 - Whisk together Dijon mustard, honey, optional wholegrain mustard, lemon juice, olive oil, minced garlic, dried thyme, salt, and black pepper in a small bowl until smooth.
05 - Remove tray from oven. Nestle salmon fillets among the partially roasted vegetables. Generously brush each fillet with the honey mustard sauce, reserving some for later.
06 - Return the tray to the oven and bake for 10 to 12 minutes until salmon flakes easily with a fork and vegetables are tender.
07 - Drizzle remaining honey mustard sauce over the salmon before serving. Garnish with fresh herbs as desired.

# Expert Advice:

01 -
  • Everything cooks on one tray, which means less cleanup and more time to actually sit down with your meal.
  • The honey mustard sauce does double duty, flavoring both the salmon and the roasted vegetables without any extra fuss.
  • It looks impressive enough for guests but is so simple you can make it on autopilot after a long day.
02 -
  • Don't skip the 10-minute head start for the vegetables or they'll still be hard when the salmon is done.
  • Pat the salmon dry with a paper towel before brushing on the sauce so it sticks better and caramelizes nicely.
  • If your fillets are thicker than 150 g, add a couple extra minutes to the baking time and check with a fork.
03 -
  • Use parchment paper instead of foil for easier cleanup and to prevent the acid in the lemon juice from reacting with aluminum.
  • If you like your vegetables extra crispy, spread them out more and use two trays if needed so they're not crowded.
  • Taste the sauce before brushing it on and adjust the honey or lemon to your preference. It should be balanced between sweet, tangy, and a little sharp.
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