One-Tray Baked Salmon Honey (Printable)

Salmon and colorful vegetables baked on one tray with a tangy honey mustard drizzle for a simple, flavorful dish.

# What You Need:

→ Fish & Protein

01 - 4 salmon fillets (approximately 5.3 ounces each), skin-on or skinless

→ Vegetables

02 - 10.5 ounces 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 ounces green beans, trimmed
07 - 2 tablespoons olive oil
08 - Salt, to taste
09 - Black pepper, to taste

→ Honey Mustard Sauce

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

# Directions:

01 - Heat oven to 400°F and line a large baking tray with parchment paper.
02 - In a large bowl, combine baby potatoes, carrots, red bell pepper, red onion, and green beans with 2 tablespoons olive oil, salt, and black pepper; toss until evenly coated.
03 - Spread vegetables in a single layer on the prepared tray and roast for 10 minutes to partially cook.
04 - Whisk together Dijon mustard, honey, wholegrain mustard (if using), lemon juice, olive oil, minced garlic, dried thyme, salt, and black pepper in a small bowl until smooth.
05 - Remove tray from oven and nestle salmon fillets among vegetables; brush each fillet generously with honey mustard sauce, reserving some for serving.
06 - Return tray to oven and bake for 10 to 12 minutes or until salmon flakes easily with a fork and vegetables are tender.
07 - Drizzle remaining honey mustard sauce over salmon before serving; garnish with fresh herbs if desired.

# Expert Tips:

01 -
  • Everything cooks on one tray, which means less scrubbing and more time to actually enjoy your evening.
  • The honey mustard sauce does all the flavor work for you, no marinating or fussy steps required.
  • Its flexible enough to handle whatever vegetables are lingering in your fridge.
  • You get a complete meal that looks impressive but feels effortless.
02 -
  • Don't skip the 10-minute vegetable head start or you will end up with crunchy potatoes and overcooked fish.
  • Brushing the sauce on the salmon instead of drowning it keeps the fillets from steaming and helps them develop a beautiful glaze.
  • If your salmon fillets are thicker than 150 g, add a couple extra minutes to the baking time.
03 -
  • Use parchment paper instead of foil, it prevents sticking and makes cleanup almost too easy.
  • If your oven runs hot, check the salmon at 10 minutes to avoid overcooking.
  • Make a double batch of the honey mustard sauce and keep it in the fridge for grilled chicken or roasted vegetables later in the week.
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