One-Tray Baked Salmon (Printable)

Salmon fillets and colorful vegetables baked on one tray, coated with a zesty honey mustard glaze.

# What You Need:

→ Fish & Protein

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

→ Vegetables

02 - 1.3 cups baby potatoes, halved
03 - 2 medium carrots, sliced into sticks
04 - 1 red bell pepper, sliced
05 - 1 small red onion, cut into wedges
06 - 7 oz green beans, trimmed
07 - 2 tablespoons olive oil
08 - Salt, to taste
09 - Black pepper, to taste

→ Honey Mustard Sauce

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

# How-To:

01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - In a large bowl, combine baby potatoes, carrots, red bell pepper, red onion, and green beans with 2 tablespoons olive oil, salt, and black pepper. Toss until evenly coated. Spread vegetables evenly on the baking tray.
03 - Place the tray in the oven and roast vegetables for 10 minutes to initiate softening.
04 - In a small bowl, whisk together Dijon mustard, honey, wholegrain mustard if using, lemon juice, olive oil, minced garlic, dried thyme, salt, and black pepper until smooth.
05 - Remove tray from oven. Arrange salmon fillets among the vegetables. Brush each fillet generously with the prepared honey mustard sauce, reserving some for serving.
06 - Return the tray to the oven and bake for 10 to 12 minutes until salmon flakes easily with a fork and vegetables are tender.
07 - Drizzle reserved honey mustard sauce over the salmon before serving. Optionally garnish with fresh herbs.

# Insider Tips:

01 -
  • Everything cooks on one tray, which means you can actually sit down while dinner finishes instead of hovering over multiple pots.
  • The honey mustard sauce does all the flavor work for you, turning plain salmon and vegetables into something that tastes like you planned it all week.
  • It's flexible enough to handle whatever vegetables you have lying around, so you're never stuck making a grocery run for one missing ingredient.
02 -
  • Don't skip the 10-minute vegetable head start or you'll end up with crunchy potatoes and overcooked salmon, which I learned the hard way on my second attempt.
  • Brushing the sauce on the salmon instead of just spooning it makes all the difference in getting that glossy, caramelized finish.
  • If your salmon fillets are thicker than usual, add an extra 2 to 3 minutes of baking time and check with a fork to make sure they flake easily.
03 -
  • Use a baking tray large enough that the vegetables aren't crowded, or they'll steam instead of getting those crispy, caramelized edges that make this dish special.
  • If you're not a huge mustard fan, start with a bit less Dijon and add more honey to balance it out, you can always adjust the sauce to your taste before brushing it on.
  • Pat the salmon dry with a paper towel before adding it to the tray so the sauce sticks better and the skin crisps up if you're using skin-on fillets.
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