Save to Pinterest I stumbled into this recipe on a Wednesday night when the sink was full and I couldn't face another pot. Salmon on a tray with everything else felt like cheating, but the honey mustard glaze made it taste like I'd actually tried. My neighbor smelled it through the window and asked for the recipe before I'd even plated it.
The first time I made this for friends, I forgot to flip the vegetables halfway and they still came out perfect. One of them said it tasted like something from a bistro, and I didn't correct her. Now it's my go-to when I want to look competent without actually stressing.
Ingredients
- Salmon fillets: Skin-on holds together better during baking, but skinless works fine if you prefer it, just handle gently when brushing with sauce.
- Baby potatoes: Halve them so they cook through in the same time as the salmon, no one wants a crunchy potato.
- Carrots and bell pepper: Cut them similar sizes so they roast evenly, I learned this after serving half-raw carrots once.
- Red onion: Wedges soften and caramelize beautifully, adding a subtle sweetness that plays off the mustard.
- Green beans: Trim the ends or they taste woody, a small step that makes a difference.
- Dijon mustard: The sharpness balances the honey perfectly, don't skip it for regular yellow mustard.
- Honey: Use real honey if you can, the fake stuff tastes flat and doesn't glaze the same way.
- Lemon juice: Fresh is best, it cuts through the richness and wakes everything up.
- Garlic: Mince it fine so it blends into the sauce instead of burning on the salmon.
- Dried thyme: A whisper of herbiness that doesn't shout, fresh thyme works too if you have it.
Instructions
- Prep the tray:
- Preheat to 200°C and line your tray with parchment so cleanup is just crumpling paper. This is the decision that saves your sanity later.
- Season the vegetables:
- Toss everything in olive oil, salt, and pepper until they glisten, then spread them out so they roast instead of steam. Crowding makes them soggy.
- Head start for the veggies:
- Roast vegetables alone for 10 minutes so they catch up to the salmon's quick cook time. This trick keeps the fish from drying out while potatoes finish.
- Make the sauce:
- Whisk mustard, honey, lemon, oil, garlic, and thyme until smooth and glossy. Taste it, if it needs more tang add lemon, more sweet add honey.
- Add the salmon:
- Nestle fillets among the vegetables and brush them generously with sauce, save a little for the end. The sauce will bubble and caramelize beautifully.
- Finish baking:
- Return to oven for 10 to 12 minutes until salmon flakes and vegetables are tender with crispy edges. Don't overbake or the fish goes chalky.
- Final drizzle:
- Spoon reserved sauce over the salmon right before serving for a fresh hit of flavor. Garnish with herbs if you're feeling fancy.
Save to Pinterest My partner once said this was the first salmon dish that didn't taste like homework. I think it was the mustard glaze, or maybe just the fact that I wasn't frantic when I served it. Either way, it's been on rotation ever since.
Swaps and Variations
Swap green beans for asparagus or zucchini if that's what you have, cherry tomatoes burst and add sweetness. A sprinkle of smoked paprika or chili flakes on the vegetables adds warmth without heat. If you don't eat fish, thick tofu steaks take the glaze just as well.
Serving Suggestions
Serve with lemon wedges for people who like extra brightness, and a side of rice or crusty bread to soak up the sauce. A crisp Sauvignon Blanc pairs beautifully, but honestly a cold beer works too. Leftovers flake into salads the next day.
Storage and Make-Ahead
Store leftovers in an airtight container for up to two days, reheat gently so the salmon doesn't dry out. You can prep the sauce and chop vegetables a few hours ahead, but don't assemble until you're ready to bake. The dish is best fresh from the oven when the edges are still crispy.
- Make extra sauce and keep it in a jar for grain bowls or roasted chicken later in the week.
- Double the vegetables if you want leftovers, they're great cold in a lunchbox.
- If reheating, add a splash of water and cover with foil to keep moisture in.
Save to Pinterest This is the kind of dinner that makes you feel like you have your life together, even when you don't. Serve it to yourself on a quiet night or to guests who think you're effortlessly capable.
Recipe FAQs
- → What type of salmon works best for this dish?
Fresh or thawed salmon fillets, skin-on or skinless, approximately 150g each, provide the best texture and flavor.
- → Can I substitute the vegetables used?
Yes, zucchini, asparagus, or cherry tomatoes are excellent alternatives to customize the vegetable mix.
- → How should I adjust cooking time if using thicker salmon fillets?
Increase baking time by 2-4 minutes, checking until the salmon flakes easily with a fork.
- → Is it possible to prepare the honey mustard sauce ahead of time?
Yes, you can whisk the sauce ingredients several hours in advance and refrigerate, then bring to room temperature before use.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc complements the tangy honey mustard and roasted vegetables beautifully.