One Pan salmon and veggies is an easy sheet pan meal and perfect for a hands off, busy weeknight. It is a delicious and easy weeknight dish.

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This sheet pan salmon and veggies meal is totally customizable too – just threw your favorite fresh or frozen veggies on the sheet pan, season and bake!

Happy Friday! We’re extra excited because we’re leaving today for our short little babymoon in Charleston and Savannah. 

I am looking forward to some R&R. Though I’m a planner by nature, I actually forbid myself from doing any planning because I just want to put my feet up and really relax.

I’m also excited to share today’s recipe with you for my favorite honey mustard salmon and this sheet pan recipe.

Maybe it’s something you’ll even make TONIGHT or this weekend. On Fridays, we usually get take out, or gravitate towards something easy in the kitchen (roasted vegetable pasta and sweetpotato turkey burgers are popular options here).

So, if that sounds like you too, I promise this one pan salmon and veggies will turn your week around – minimal energy required.

Or, if you’re more of an air fryer person, you should try this air fryer BBQ salmon.

Last time, we focused on honey ginger shrimp, but salmon is my personal favorite (if we’re talking seafood faves).

This time, it’s Ocean Raised Atlantic Salmon.

Is Salmon Good For You During Pregnancy?

Yes, it is! During both pregnancies, I have been cognizant about eating enough seafood, especially salmon.

Salmon has been such a great choice for me during pregnancy. Obviously, it’s full of protein and omega 3‘s (helpful for the baby’s brain health), but it’s also full of Vitamin D, B-12 and Vitamin A. 

While fresh wild salmon is only available during the summer, ocean-raised farmed Atlantic salmon is available year-round.

This has proven exceptionally helpful for me since most of my pregnancy has been in the fall and winter months.

Ever since stumbling upon Pier 33 in the grocery store over the summer, I’ve been very loyal to this brand of salmon because it’s so delicious.

This is actually a salmon recipe we make quite often, along with my zucchini salmon cakes.

It’s kind of a blend of many different recipes I’ve seen online, but I’ve perfected it to my own after having it time and time again.

I really like the crunch of the breadcrumbs and the taste the extra parmesan cheese adds (which you sprinkle on at the end).

Ingredients For Sheet Pan Salmon and Veggies

Here’s what you need for this weeknight staple.

• salmon filets
• breadcrumbs or panko bread crumbs (one of our pantry staples!)
• red potatoes
• broccoli
• parmesan cheese
• parsley

For the honey mustard breading:

• honey
• dijon mustard
• olive oil
• lemon juice
• Salt and pepper, to taste
• paprika

How Sheet Pan Meals Make You’re Life Easier

So many ways!

• Easy prep and clean up
• Less dishes to clean
• Comes together quickly
• Saves time and good way to use up leftover veggies
• Cook everything together rather than separately – less things for you to watch over or burn

To minimize the prep dishes here, you could even mix the marinade in a ziplock bag. Same with the breadcrumbs, so you aren’t dirtying as many dishes.

The staples for this recipe include honey, dijon mustard and breadcrumbs, things you probably already have in your pantry.

That’s one reason this is such a prime go-to for us – it doesn’t utilize crazy ingredients that I never have.

You can also obviously switch the broccoli for any other veggies you may have on hand. I’m partial to sheet pan salmon with broccoli, but that’s because I always pair them together.

I just happen to always have frozen broccoli on hand, as one of my favorite go-to’s.

And if you’re an easy dinner person like me and want 30+ more quick and easy dinner recipes (including more sheetpan meals), this post about easy meal prep recipes is for you.

FAQ:

• Can I Use A Different Fish? Yes, feel free to switch out the salmon for the fish of your preference. This Sheet Pan Alaska Halibut recipe is some different, tasty flare.  If you’re not a salmon fan, using a milder white fish is a great idea, as the breading would still be totally delicious. I’d recommend using something like cod for your sheetpan meal with potatoes, or check out these healthy cod sliders.
• Do I Have to Use White Potatoes? If you’re not a potato person, you could put this over rice or another grain, or throw it over pasta! I also like making it with sweet potatoes!

Servings 2

Sheetpan Breaded Honey Mustard Salmon

Sarah Schlichter, MPH, RDN

This Sheet Pan Breaded Honey Mustard Salmon is a delicious and easy weeknight dish. While this sheet pan meal requires minimal prep and clean up, it’s also full of flavor and balanced nutrition for an easy family meal. 

4.78 from 9 ratings

Print Pin

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients  

1x2x3x

• 2 4- oz salmon filets
• 3 tbsp honey
• 3 tbsp dijon mustard
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper, to taste
• ¼ tsp paprika
• ½ cup breadcrumbs or panko bread crumbs
• 3 small red potatoes, chopped
• 2 cups broccoli
• 2 tbsp grated parmesan cheese
• 1-2 tbsp chopped parsley, for topping

Instructions 

1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. 
2. To make the marinade, combine honey, Dijon mustard, olive oil, lemon juice and spices in a small bowl. If you have the time, you can let the salmon marinade for a few hours.
3. Place breadcrumbs in a separate bowl. Dip filets into marinade bowl and then dip into breadcrumbs, before placing on the sheetpan.
4. Align broccoli and chopped potatoes on sheetpan, marinating them with some olive oil, salt and pepper. You can pour any extra salmon marinade over broccoli, if you choose. Lastly, sprinkle grated parmesan over salmon filets.
5. Bake for 12-15 minutes, or until salmon is cooked through.
6. Once cooked through, broil for an additional 2-3 minutes on high for extra crisp (optional). You can drizzle any extra marinade over the salmon. 
7. Top with chopped parsley before serving. Enjoy immediately!

Notes

You may want to cook the potatoes for 10-15 minutes beforehand, or leave them in a little longer, to ensure they are fully cooked. 

Nutrition

Serving: 1Calories: 500kcalCarbohydrates: 110gProtein: 41gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 18gCholesterol: 76mgSodium: 800mgFiber: 12gSugar: 34g

Did you make this recipe?Let us know how it was!

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