Description
Sheet Pan Honey Garlic Salmon with Roasted Veggies offers a simple, healthy, and delicious meal perfect for weeknights. This recipe combines flaky salmon with tender roasted vegetables, all coated in a sweet and savory honey garlic sauce.
Ingredients
- 4 salmon fillets, 4–6 oz each, patted dry
- 1 lb baby potatoes, halved or 1/2-inch cubes
- 12 oz green beans, trimmed
- 1 red bell pepper, sliced
- 1 small red onion, cut into wedges
- 2 tbsp olive oil, divided
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, divided
- 1/4 cup honey
- 2 tbsp low-sodium soy sauce
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
Instructions
- Heat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- Toss potatoes with 1 tbsp olive oil, a pinch of salt and pepper on the pan. Spread in a single layer and bake for 10 minutes.
- Whisk together honey, soy sauce, Dijon mustard, lemon juice, minced garlic, and red pepper flakes (if using) until smooth.
- Toss green beans, bell pepper, and red onion with the remaining 1 tbsp olive oil, a pinch of salt and pepper. Add these vegetables to the sheet pan around the potatoes and toss lightly. Roast for 8 minutes.
- Move the vegetables to the edges of the pan to create space. Place the salmon fillets in the center, skin-side down if using skin-on salmon. Season the tops of the salmon with the remaining salt and pepper. Spoon half of the honey garlic sauce over the salmon.
- Bake for another 8–12 minutes, or until the salmon flakes easily and reaches your desired internal temperature (125–130°F for medium). Brush the salmon with the remaining sauce during the last 2–3 minutes of baking.
- Let the salmon rest for 3 minutes before serving. Serve with the roasted vegetables and any pan juices. Garnish with lemon wedges and sliced green onion if desired.
Notes
- Cut potatoes small so they cook in the same time as the salmon and green beans.
- For extra caramelization, broil the pan for 1–2 minutes at the end, watching very closely.
- You can substitute broccoli florets, asparagus, or thinly sliced carrots for the green beans.
- This dish cools well and reheats gently. Reheat leftovers at 300°F until warm. Keep extra sauce for drizzling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: American