Sheet-Pan Honey-Mustard Glazed Salmon with Roasted Vegetables

Ready In

50 min

Prep

15 min

Cook

35 min

Servings

2 - 4

Ready for a delicious, healthy, and easy weeknight dinner? This Sheet-Pan Honey-Mustard Glazed Salmon with Roasted Vegetables is the answer! With a simple prep and a single pan for cooking, you'll get perfectly tender salmon coated in a sweet and tangy glaze, nestled alongside beautifully roasted Brussels sprouts and squash. It's a satisfying meal that's bursting with flavor and effortless to clean up.

Sheet-pan dinner with honey-mustard glazed salmon and roasted vegetables. A single serving is on a light blue plate with a fork, while the rest of the meal is on a baking sheet in the background.

Fish
Dinner
Dairy-Free
Gluten-Free
Pescetarian
Peanut-Free
Nut-Free

Ingredients

4 salmon fillets (about 5 ounces each)
1 pound Brussels sprouts, trimmed and halved
2 cups diced acorn and/or butternut squash
1.5 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons honey
2 tablespoons stone ground mustard
1 tablespoon less-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
Nonstick cooking spray

Preheat oven to 400°; spray rimmed baking pan with cooking spray. In large bowl, toss Brussels sprouts, squash, oil, garlic powder, salt and black pepper; spread on prepared pan and roast 15 minutes, stirring once.
In small bowl, whisk honey, mustard, soy sauce and crushed red pepper. Makes about 1/3 cup.
Push vegetable mixture to 1 side of pan; place salmon on opposite side. Brush salmon with honey mixture; roast 20 minutes or until internal temperature of salmon reaches 145° and vegetables are tender. Makes about 3 cups vegetables.