Sheet Pan Honey Mustard Salmon with Rainbow Veggies
Ingredients
The vegetables
-
1
medium
yellow squash
-
2 ½
cups
bite size broccoli florets
-
½
medium
red onion
-
1
cup
grape tomatoes
-
4
pieces
lemon wedges
The sauce and seasoning
-
2
Tbsp
olive oil
-
1
Tbsp
dijon mustard
-
1
Tbsp
honey
-
3
cloves
garlic
-
2
tsp
fresh lemon juice
-
Salt
to taste
-
Black pepper
to taste
The protein
-
3
(5 - 6 oz)
skinless salmon fillets
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Arrange the sliced yellow squash, broccoli florets, and diced red onion on the baking sheet, keeping them separated.
- Drizzle the vegetables with 4 tsp of olive oil, season with salt and pepper, and toss them.
- Roast the vegetables in the oven for 8 minutes.
- In a small bowl, mix the dijon mustard, honey, 1 tsp of olive oil, 1 minced clove of garlic, and lemon juice.
- After 8 minutes, remove the baking sheet from the oven and create space for the salmon and tomatoes.
- Place the salmon fillets on the baking sheet and brush them with half of the mustard mixture, seasoning with salt and pepper.
- Flip the salmon and brush the tops with the remaining mustard mixture, seasoning again.
- Add the grape tomatoes to the baking sheet, drizzle with the last tsp of olive oil, and season with salt and pepper.
- Sprinkle the remaining minced garlic over the vegetables and tomatoes.
- Return the baking sheet to the oven and roast for an additional 12-15 minutes until the salmon is cooked through and the vegetables are tender.
- Serve immediately with lemon wedges.
Nutrition Facts (estimated)
Servings
3
Calories
448
Total fat
21g
Total carbohydrates
31g
Total protein
39g
Sodium
164mg
Cholesterol
93mg
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