Moist baked salmon glazed with a tangy-sweet honey mustard and roasted alongside crisp-tender baby potatoes and green beans, finished with fresh lemon and dill.
Sheet-Pan Honey-Mustard Salmon for Busy Nights
A tangy-sweet mustard glaze turns flaky salmon, baby potatoes, and green beans into an easy, elegant one-pan dinner that cleans up in minutes.
This is the kind of dinner that shows up looking impressively composed with almost no fuss: a single rimmed sheet pan, foil for easy cleanup, and a simple rhythm—start the potatoes, make the glaze, then add the salmon and green beans. The honey and two mustards (Dijon for brightness, whole-grain for texture) do the heavy lifting, so you get restaurant-style flavor without a pile of dishes or a long ingredient list.
The textures are the star: the salmon comes out tender and moist under a glossy, caramelized glaze while the halved baby potatoes roast crisp on the edges and stay pillowy inside. Green beans finish crisp-tender, brightening the plate; a squeeze of lemon and a scatter of fresh dill at the end lift the whole dish into something light and celebratory.
A few timing tips make this foolproof: roast the potatoes for about 15 minutes first so they have a head start, whisk the mustard-honey glaze while they cook, then nestle the salmon and beans on the pan and finish everything together. The glaze can be mixed ahead and kept in the fridge, and the potatoes can be par-cooked earlier in the day if you want to shorten evening prep.
Serve with extra lemon wedges and a bowl of crusty bread or a simple green salad to sop up any glaze. It’s an ideal weeknight dinner that’s also pretty enough for guests—quick, flavorful, and forgiving, which is exactly what a busy kitchen needs.
Ingredients
How to Make Honey Mustard Baked Salmon Tray
- Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with foil or parchment for easy cleanup.
- Cut the baby potatoes in half and toss them with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; spread them in a single layer on one side of the sheet pan.
- Roast the potatoes for 15 minutes to start them cooking while you make the glaze and prep the salmon.
- Whisk together Dijon mustard, whole grain mustard, honey, remaining 2 tablespoons olive oil, minced garlic, lemon juice, zest from half the lemon, 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper until smooth.
- Pat the salmon dry and, if necessary, trim to fit the sheet pan; place a few thin lemon slices on the pan, set the salmon skin-side down on top of the lemon slices in the center of the pan, and arrange the trimmed green beans alongside the salmon and roasted potatoes.
- Brush about half the honey-mustard glaze evenly over the salmon and toss the green beans with a light drizzle of oil and a pinch of salt; return the pan to the oven and roast for 10–12 minutes, until the salmon is opaque and flakes easily (125–130°F for medium, up to 145°F for well done).
- After about 6–8 minutes of baking, brush the salmon with the remaining glaze to build a sticky finish and continue roasting the final few minutes.
- Remove the tray from the oven and let the salmon rest 3–5 minutes; sprinkle with chopped fresh dill and a squeeze of the remaining lemon half before serving directly from the pan.
Recipe Card
Honey Mustard Baked Salmon Tray
Moist baked salmon glazed with a tangy-sweet honey mustard and roasted alongside crisp-tender baby potatoes and green beans, finished with fresh lemon and dill.
- Prep
- 15 min
- Cook
- 28 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with foil or parchment for easy cleanup.
- Cut the baby potatoes in half and toss them with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; spread them in a single layer on one side of the sheet pan.
- Roast the potatoes for 15 minutes to start them cooking while you make the glaze and prep the salmon.
- Whisk together Dijon mustard, whole grain mustard, honey, remaining 2 tablespoons olive oil, minced garlic, lemon juice, zest from half the lemon, 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper until smooth.
- Pat the salmon dry and, if necessary, trim to fit the sheet pan; place a few thin lemon slices on the pan, set the salmon skin-side down on top of the lemon slices in the center of the pan, and arrange the trimmed green beans alongside the salmon and roasted potatoes.
- Brush about half the honey-mustard glaze evenly over the salmon and toss the green beans with a light drizzle of oil and a pinch of salt; return the pan to the oven and roast for 10–12 minutes, until the salmon is opaque and flakes easily (125–130°F for medium, up to 145°F for well done).
- After about 6–8 minutes of baking, brush the salmon with the remaining glaze to build a sticky finish and continue roasting the final few minutes.
- Remove the tray from the oven and let the salmon rest 3–5 minutes; sprinkle with chopped fresh dill and a squeeze of the remaining lemon half before serving directly from the pan.
Nutrition
- Carbohydrates
- 40
- Saturated Fat
- 6.5
- Sodium
- 850
- Fiber
- 5.6
- Unsaturated Fat
- 25
- Protein
- 42
- Fat
- 31
- Cholesterol
- 107
- Trans Fat
- 0
- Calories
- 620
- Sugar
- 13