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 with Potatoes & Green Beans
A tangy-sweet honey and mustard glaze coats flaky salmon while baby potatoes roast crisp and green beans finish tender — all on one pan for easy, flavorful cooking.
Sam Rivera’s take for Sabbath Table Studio turns a simple salmon fillet into a dinner that feels special without extra fuss. The glaze — a balance of Dijon’s smooth heat and the pop of whole-grain mustard seeds sweetened with honey — caramelizes at the edges, giving the salmon a glossy, slightly charred finish that contrasts with its moist, flaky interior.
This is a texture-forward sheet-pan meal: halved baby potatoes get a head start so they develop golden, crispy edges, while green beans roast just long enough to stay crisp-tender. The mustard seeds add a little bite against the richness of olive oil and garlic, and a good squeeze of lemon brightens every component.
Practical choices make the dish feel achievable. Line a rimmed pan with foil or parchment for easy cleanup, and whisk the glaze quickly while the potatoes begin roasting; the whole tray comes together in one oven session. The dill and lemon zest sprinkled at the end lift the flavors and add a fresh, herbaceous note.
Serve straight from the pan for a relaxed weeknight or a no-fuss Sabbath supper — the glaze can be mixed a day ahead and the potatoes prepped in advance to shorten the final assembly. Simple, satisfying, and reliably kosher, this tray dinner lets the ingredients do the talking.
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