Honey-Mustard Sheet Pan Salmon
Print Recipe
Confession: Searing a piece of fish kind of intimidates us. That’s why we love this no-fuss honey-mustard sheet pan salmon from Danielle Walker’s Eat What You Love: Everyday Comfort Food You Crave.
To speed up this dinner, Walker has a few quick tricks. “I marinate the salmon as the oven warms up, and at the same time, cut up the vegetables and toss them with spices,” she explains. You can also make part of it ahead. “Store the prepped vegetables in an airtight container in the fridge for three days.”
Easy, delicious and lightning fast? We think we’re in love.
Ingredients
1 tablespoon light-colored raw honey
1 tablespoon coarse-grain mustard
½ teaspoon white wine vinegar
Fine sea salt and freshly ground black pepper
One (2-pound) salmon fillet, pin bones removed
2½ cups peeled, seeded, and cubed butternut squash
12 ounces Brussels sprouts, trimmed and halved
2 cups cherry tomatoes
2 tablespoons avocado oil or melted ghee
½ teaspoon freshly squeezed lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
¾ teaspoon dried oregano, divided
⅛ teaspoon ground turmeric
1 lemon, thinly sliced crosswise
Directions
1. In a small bowl, whisk together the honey, mustard, vinegar, ½ teaspoon of the oregano, ½ teaspoon salt and ¼ teaspoon pepper.Place the salmon fillet in a baking dish and pour the marinade over the fish. Marinate for 15 minutes.
2. Preheat the oven to 400°F.
3. Meanwhile, in a large bowl, toss together the butternut squash, Brussels sprouts, tomatoes, oil, lemon juice, garlic powder, onion powder, remaining ¼ teaspoon oregano, turmeric, ¼ teaspoon salt and ⅛ teaspoon pepper. Scatter the vegetables around the edges of a large rimmed baking sheet.
4. Remove the salmon from the marinade, allowing any excess to drip back into the baking dish. Reserve the marinade. Place the salmon in the center of the baking sheet and arrange the lemon slices on top of the fish.
5. Roast until the fish flakes in the center and the vegetables are crisp-tender, brushing the fish with the reserved marinade every 5 minutes, 16 to 18 minutes.
523 calories
31g fat
23g carbs
41g protein
9g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.