When you’re in a hurry and out of school night dinner ideas, you can’t do better than a sheet pan supper!
These easy dishes throw everything you need for a dinner – the veggie sides and the meat entrees – onto one pan and cooks it all at once. It doesn’t get better than that, and we’re obsessed. You too? If you are, or if you loved our Honey Balsamic Sheet Pan Chicken, you’re going to flip for this one: Honey Glazed Sheet Pan Salmon! It’s simple, healthy, colorful— everything you could want. Let us show you how it’s done, then read on for the full recipe.
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HONEY GLAZED SHEET PAN SALMON
Serves 3 to 4
Prep Time: 15 minutes
Total Time: 40 minutes
- 1 large sweet potato, cut into spears
- 2 cups broccoli florets
- 2 tablespoons olive oil, plus more for drizzling
- Salt and pepper, to taste
- 1 to 1-½ pounds salmon filet
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 1 lemon, sliced
- 6 sprigs thyme
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a sheet pan with parchment paper.
- Place the sweet potato spears and broccoli florets on the sheet pan and drizzle with oil. Season with salt and pepper, and toss to coat.
- Slice the salmon filet into 3-inch-wide slices. Place the salmon slices on the sheet pan between the vegetables. Season the fish with salt and pepper.
- In a small bowl, combine the olive oil, honey, and Dijon mustard. Mix until well blended.
- Brush the salmon and drizzle the vegetables with the glaze.TipHero
- Place the lemon slices on each piece of fish and top with the sprigs of thyme.TipHero
- Bake for 25 minutes, or until the salmon is cooked-through and the vegetables are soft.TipHero
Delicious, nutritious and easy! This dinner is such a great option for those busy nights when you’re in a hurry, but don’t want to resort to something frozen or unhealthy.
So what do you think? Will you give this sheet pan salmon a try? What other vegetables do you think would pair nicely with the fish? What are your favorite sheet pan dinners? Tell us if you give this one a try and how it turns out for you!
Recipe adapted from Laughing Spatula