One-Tray Baked Salmon (Printable)

Tender salmon and vibrant vegetables baked together with a flavorful honey mustard drizzle.

# What You'll Need:

→ Fish & Protein

01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless

→ Vegetables

02 - 1.32 cups baby potatoes, halved
03 - 2 medium carrots, cut into sticks
04 - 1 red bell pepper, sliced
05 - 1 small red onion, cut into wedges
06 - 1.4 cups green beans, trimmed
07 - 2 tablespoons olive oil
08 - Salt and black pepper, to taste

→ Honey Mustard Sauce

09 - 3 tablespoons Dijon mustard
10 - 2 tablespoons honey
11 - 1 tablespoon wholegrain mustard (optional, for texture)
12 - 1 tablespoon lemon juice
13 - 1 tablespoon olive oil
14 - 1 garlic clove, minced
15 - ½ teaspoon dried thyme
16 - Salt and black pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - In a large bowl, toss baby potatoes, carrots, red bell pepper, red onion, and green beans with 2 tablespoons olive oil, salt, and black pepper until evenly coated. Spread in a single layer on the prepared tray.
03 - Roast vegetables for 10 minutes to begin cooking.
04 - Whisk Dijon mustard, honey, wholegrain mustard (if using), lemon juice, olive oil, minced garlic, dried thyme, salt, and black pepper in a small bowl until combined.
05 - Remove tray from oven. Nestle salmon fillets among vegetables. Brush each fillet generously with honey mustard sauce, reserving some for serving.
06 - Return tray to oven. Bake 10 to 12 minutes or until salmon flakes easily with a fork and vegetables are tender.
07 - Drizzle remaining sauce over salmon before serving. Garnish with fresh herbs if desired.

# Expert Suggestions:

01 -
  • Everything cooks on one tray, so cleanup is just crumpling parchment paper and calling it done.
  • The honey mustard glaze caramelizes into sticky, tangy perfection that makes even plain carrots taste like something special.
  • It's flexible enough to use whatever vegetables are lurking in your crisper drawer without compromising flavor.
02 -
  • Don't skip the 10 minute vegetable head start or they'll still be crunchy when the salmon is done, and nobody wants raw potatoes.
  • Brushing the sauce on thick makes all the difference, a thin layer won't caramelize properly and you'll miss that sticky, sweet crust.
03 -
  • Use a basting brush to coat the salmon evenly with sauce, or just spoon it on thick and let it drip down the sides for maximum flavor.
  • If your oven runs hot, check the salmon at 10 minutes because overcooked salmon turns dry and loses that buttery texture you're after.
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