Sheet Pan Honey Mustard Salmon with Spring Veggies is a simple, fresh dinner that comes together all on one pan. You get sweet and tangy honey mustard glazed salmon alongside tender, colorful spring vegetables like asparagus and snap peas. The salmon turns out juicy and flavorful while the veggies roast to a perfect, slightly crisp finish.
I love how quick and easy this recipe is, especially on busy weeknights when I want something wholesome but don’t want to spend forever in the kitchen. I usually toss everything on the sheet pan, pop it in the oven, and then spend that time cleaning up or setting the table. It’s my go-to for when I want a tasty meal with very little fuss.
Sometimes I like to serve this with a simple side of rice or crusty bread to soak up any extra honey mustard sauce. It’s also a real crowd-pleaser—everyone always comments on the glaze and how perfectly cooked the salmon is. Plus, having the veggies cooked right on the same pan means fewer dishes and more time to enjoy the meal.
Key Ingredients & Substitutions
Salmon: Fresh salmon gives a tender, flaky texture. If you prefer, use skinless fillets or swap for trout or cod for a different taste.
Honey and Dijon Mustard: These create the sweet-tangy sauce. Use maple syrup instead of honey if vegan or allergic, and spicy brown mustard if you like more kick.
Spring Vegetables: Asparagus, baby potatoes, cherry tomatoes, zucchini, and red onion give color and texture. Swap with whatever fresh veggies you have, like bell peppers or green beans.
Fresh Herbs and Lemon: Dill and lemon slices brighten flavors. If dill isn’t available, parsley or thyme works well too. Lemon juice is key for that slight tang.
How Do You Get Perfectly Roasted Salmon and Veggies on One Pan?
Balancing cooking times is key since veggies and salmon cook differently. Follow these tips:
- Cut veggies evenly, so they cook at the same rate.
- Place salmon in the center for even heat, veggies around it.
- Drizzle oil on veggies and toss so they roast nicely without drying out.
- Watch the oven time—18-22 mins is enough for tender veggies and flaky fish.
- Use a fork to test salmon flakes; veggies should look slightly caramelized.
This method keeps cleanup easy and flavors meld beautifully while locking in moisture.
Equipment You’ll Need
- Sheet pan – I recommend a large one to hold all the veggies and fish comfortably without crowding.
- Small mixing bowl – for whisking together the honey mustard sauce, making the process easier.
- Basting brush or spoon – helps you evenly coat the salmon with the sauce for maximum flavor.
- Sharp knife and cutting board – essential for slicing veggies, lemon, and garlic safely and evenly.
- Meat thermometer (optional) – ensures the salmon is perfectly cooked to 145°F or flake easily with a fork.
Flavor Variations & Add-Ins
- Swap salmon for chicken breasts or thighs for a different main protein.
- Use maple syrup instead of honey for a richer sweetness or add a pinch of chili flakes for heat.
- Try adding sliced bell peppers or green beans for more crunch and color.
- Sprinkle with crumbled feta or goat cheese after baking for a creamy tang.
Sheet Pan Honey Mustard Salmon with Spring Veggies
Ingredients You’ll Need:
- 1 large salmon fillet (about 1.5 to 2 pounds)
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil (plus extra for veggies)
- 2 cloves garlic, minced
- 1 teaspoon dried parsley or 1 tablespoon fresh, chopped
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- 1 lemon, thinly sliced
- 1 cup asparagus spears, trimmed
- 1 cup baby potatoes, halved or quartered
- 1 cup cherry tomatoes
- 1 small zucchini, sliced into rounds
- 1/2 red onion, cut into wedges
- Fresh dill sprigs (for garnish)
- Whole peppercorns (optional, for garnish)
Time Needed
This recipe takes about 10-15 minutes to prepare and 18-22 minutes to bake. So, in total, plan for around 30 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil; this makes cleanup so much easier later.
2. Make the Honey Mustard Sauce:
In a small bowl, whisk together the Dijon mustard, honey, olive oil, minced garlic, parsley, lemon juice, salt, and pepper until everything is well blended and smooth.
3. Arrange the Salmon and Veggies:
Place the salmon fillet in the center of your baking sheet, skin side down if it has skin. Brush the honey mustard sauce generously all over the salmon. Now, arrange the asparagus, baby potatoes, cherry tomatoes, zucchini slices, and red onion wedges evenly around the salmon. Drizzle the veggies lightly with olive oil, sprinkle with a pinch of salt and pepper, and toss gently to coat them well.
4. Add Lemon and Optional Peppercorns:
Lay the lemon slices on top of the salmon. If you like, scatter a few whole peppercorns on the lemon slices and salmon for extra flavor and a nice touch of decoration.
5. Bake Until Perfect:
Put the sheet pan in your preheated oven and bake for 18-22 minutes. The salmon is ready when it flakes easily with a fork, and the veggies are tender and slightly caramelized.
6. Garnish and Serve:
Take the sheet pan out of the oven and add fresh dill sprigs on top for a pop of color and flavor. Serve everything straight from the pan or carefully transfer to a platter. Enjoy your tasty honey mustard salmon with fresh spring veggies!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture so the sauce sticks well.
Can I Substitute the Vegetables?
Absolutely! Feel free to swap in any fresh veggies you have on hand like bell peppers, green beans, or broccoli. Just adjust the cut size so they cook evenly in the same time.
How Do I Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 2-3 days. Reheat gently in the oven or microwave until warmed through, being careful not to overcook the salmon.
Can I Make This Recipe Ahead of Time?
You can prep the sauce and chop the veggies a day ahead. Store separately in the fridge, then assemble and bake when ready. This helps save time on busy days.