Sheet-Pan Honey Mustard Salmon with Broccoli & Baby Potatoes

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 4 (6 oz each) salmon fillets, skin-on or skinless
• 1.5 lb baby potatoes, halved
• 1 lb broccoli florets
• 3 tbsp olive oil
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 3 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 3 tbsp honey
• 3 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1 fresh lemon, cut into wedges
• 2 tbsp fresh dill or parsley, chopped

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup. Pat the salmon fillets dry and set aside on a plate.
2. 2Toss the halved baby potatoes with olive oil, salt, pepper, and the smoked paprika on the sheet pan. Spread in a single layer cut-side down and roast 15 minutes until starting to brown and soften.
3. 3While potatoes roast, whisk together Dijon, whole-grain mustard, honey, minced garlic, olive oil, salt, and pepper in a small bowl until smooth and glossy.
4. 4Remove the pan from the oven. Push potatoes to one side. Add broccoli florets to the empty space, drizzle with remaining olive oil, and season with remaining salt and pepper. Toss broccoli lightly right on the pan.
5. 5Nestle the salmon fillets among the vegetables, skin-side down if using skin-on. Spoon or brush the honey-mustard mixture generously over the top of each fillet, coating the sides as well.
6. 6Return the pan to the oven and roast 12–15 minutes more, until the salmon flakes easily with a fork and reaches 125–130°F for medium (or 145°F if you prefer fully opaque), potatoes are fork-tender, and broccoli edges are lightly charred.
7. 7If you want extra caramelization on the glaze, switch the oven to broil for the final 1–2 minutes, watching closely so the honey does not burn.
8. 8Remove from oven, squeeze fresh lemon wedges over everything, and scatter chopped dill or parsley. Rest 2 minutes, then plate each fillet with a generous scoop of potatoes and broccoli, spooning any pan juices over the top.