Sheet Pan Honey Mustard Salmon with Spring Veggies is such a simple and delicious way to enjoy a healthy meal. The salmon is coated in a sweet and tangy honey mustard glaze that caramelizes beautifully in the oven. Alongside the salmon, colorful spring vegetables like tender asparagus, crisp snap peas, and baby carrots roast to perfection, soaking up all those lovely flavors.
I love how easy this recipe is to put together, all on one pan without a lot of fuss. The best part is that you can customize the veggies to whatever you have on hand or what’s freshest at the market. I always find that the honey mustard sauce gives the salmon such a nice little kick, and the veggies come out perfectly crisp yet tender, making every bite really satisfying.
My favorite way to serve this is right from the pan with a squeeze of fresh lemon on top and a little crusty bread on the side to mop up the juices. It’s great for a quick weeknight dinner, yet special enough to share with friends. Every time I make this dish, it feels like a fresh, bright celebration of spring on a plate!
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for this recipe as it roasts nicely and stays moist. If unavailable, frozen works fine—just thaw before cooking. You can also use trout or cod as alternatives.
Honey & Dijon Mustard: These make a simple but delicious sauce. If you want it less sweet, reduce honey or swap with maple syrup. For mustard, yellow mustard works, but Dijon adds more tang.
Spring Veggies: Asparagus, zucchini, and pearl onions add freshness and color. Feel free to swap veggies with broccoli florets, green beans, or baby carrots depending on what you have.
Fresh Herbs: Fresh dill is lovely on top, giving a fresh, herbal note. If you don’t have dill, fresh parsley or chives work well too.
How Can I Make Sure the Salmon Cooks Perfectly Without Overcooking?
Salmon cooks quickly, so timing is key!
- Preheat oven fully to 400°F to ensure even cooking.
- Place salmon skin-side down (if it has skin) for better moisture retention.
- Check at 15 minutes by gently flaking with a fork. It should separate easily but still look slightly pink inside.
- Use the broil step carefully to add color—keep an eye to avoid burning.
Resting the salmon for a few minutes after baking lets juices redistribute and keeps it tender.
Equipment You’ll Need
- Baking sheet – I recommend lining it with foil or parchment for easy cleanup.
- Small mixing bowl – perfect for whisking together the honey mustard sauce.
- Brush or spoon – helps you evenly spread the sauce over the salmon.
- Kitchen tongs or a spatula – useful for arranging and removing the cooked salmon and veggies.
- Knife and cutting board – needed to slice the zucchini, garlic, and lemon.
Flavor Variations & Add-Ins
- Swap honey with maple syrup or agave nectar for a different sweetness. It pairs well with roasted sweet potatoes or carrots.
- Use fresh herbs like basil or tarragon instead of dill or parsley to give different herbal notes.
- Add cherry tomatoes or bell peppers around the veggies for extra color and flavor.
- Replace salmon with chicken breasts or tofu for a different protein option that still roasts well.
Sheet Pan Honey Mustard Salmon with Spring Veggies
Ingredients You’ll Need:
For the Salmon & Sauce:
- 4 salmon fillets (6 oz each)
- 1/4 cup honey
- 3 tbsp Dijon mustard
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 lemon, thinly sliced (for topping)
- 1 tsp dried parsley (or fresh finely chopped)
- Salt and black pepper, to taste
For the Veggies:
- 1 bunch asparagus, trimmed
- 1 medium zucchini, sliced into rounds
- 1 cup pearl onions or shallots, peeled
For Garnish:
- Fresh dill sprigs
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-18 minutes to bake. Add a few minutes if you choose to broil the top for extra crispness. In total, expect about 25 minutes from start to finish for a quick, tasty meal.
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheet:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper — this keeps things simple when cleaning up later.
2. Make the Honey Mustard Sauce:
In a small bowl, whisk together honey, Dijon mustard, minced garlic, 1 tablespoon olive oil, dried parsley, salt, and black pepper until smooth and well blended.
3. Arrange Salmon and Add Sauce:
Place the salmon fillets on the baking sheet. Using a brush or spoon, spread the honey mustard sauce generously over each fillet. Then lay the lemon slices on top of the salmon for added flavor.
4. Prepare and Arrange the Veggies:
On the same baking sheet, spread out the trimmed asparagus, zucchini rounds, and peeled pearl onions around the salmon. Drizzle the remaining 1 tablespoon of olive oil over the veggies and sprinkle with a little salt and pepper.
5. Bake Until Cooked Through:
Bake everything in the oven for 15-18 minutes. The salmon is done when it flakes easily with a fork and the veggies are tender with a slight caramelization.
6. Optional Broil for Crispiness:
If you like a slightly crispy top on your salmon, switch the oven to broil for the last 2 minutes of baking. Keep a close eye to make sure it doesn’t burn.
7. Finish and Serve:
Remove the baking sheet from the oven. Garnish the salmon with fresh dill sprigs before serving. Plate the salmon alongside the roasted spring vegetables and enjoy this healthy, flavorful meal while warm!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to thaw the salmon completely in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture for better roasting.
Can I Substitute the Veggies with Others?
Absolutely! Feel free to swap asparagus and zucchini with green beans, broccoli florets, or bell peppers depending on what you have. Just adjust the baking time if needed for firmer veggies.
How Should I Store Leftovers?
Store any leftover salmon and veggies in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the salmon.
Can I Make This Dish Ahead of Time?
You can prep the sauce and chop the veggies a day ahead but it’s best to assemble and bake right before serving to keep the salmon fresh and veggies perfectly roasted.