Next Post
Blender Chocolate Chip Peanut Butter Banana Muffins.
This post may contain affiliate links, please see our privacy policy for details.
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes – potatoes and bright brussels sprouts roasted alongside a honey mustard, garlic-glazed salmon. Everything cooks together all at once, making this a fuss-free dinner! Finish this simple, all-in-one sheet pan dinner with a creamy parmesan Caesar style dressing. Everything together is true dinner-time perfection. Delish!
I really can’t think of a better Monday recipe. This is no fuss, totally delicious, bright, and colorful, and made with only wholesome (delicious) ingredients. So it’s a keeper kind of recipe!
When it comes to weeknights, or let’s be honest, any night when things are busy. For me, things somehow seems even busier this year. I continuely find myself reaching for my easiest, quickest recipes that take no time to make.
There’s been a lot of crockpot and sheet pan dinners, which no one ever complains about.
This salmon is a reflection of the foods I’m loving most right now. And most importantly, the Caesar-style parmesan dressing I am obsessed with.
Here are details
You might recall last week’s parmesan kale salad. The one with all that yummy dressing? It’s currently been on repeat almost every single night since I first made it. We really love it.
And we love it because we love the dressing. It’s creamy and very similar to a Caesar dressing, but I swap the raw egg/mayo for tahini. I think it’s better.
To make this an all-in-one dinner, start with your favorite potato and some brussels sprouts. Or use another green veggie like broccoli!
Toss the vegetables simply with olive oil, salt, and pepper, then throw them in the oven to get a head start on cooking.
Meanwhile, prepare the salmon. Mix some honey with whole grain mustard, garlic, chili powder, cayenne, olive oil, and then some salt and pepper to taste.
Rub the honey mustard over each fillet, then arrange the fish on the same sheet pan with the potatoes/brussels sprouts.
Roast until the salmon is cooked up to your preference, then broil to get it crispy!
During this time, mix all of the ingredients for the dressing in a blender until creamy. And at this point, all the work is DONE. Let the fish finish cooking, then as soon as you pull everything out of the oven, drench the vegetables in the creamy dressing and sprinkle parmesan over the baking sheet. It melts into the sauce and makes everything on the sheet pan that much more delicious.
And it smells incredible too!
The only thing I’d add is a good piece of crusty bread for moping up the yummy sauces on the pan. So good!
The salmon is perfectly buttery and garlicky, and the vegetables are addictingly delicious.
Looking for other seafood dinners? Here are a few to try:
20 Minute Honey Garlic Butter Shrimp
Garlic Butter Creamed Spinach Salmon
20 Minute Caribbean Shrimp Tacos with Roasted Jalapeño Pineapple Salsa
Lastly, if you make this Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
Servings: 4
Calories Per Serving: 789 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 pound potatoes, cut into 1/2 inch chunks
- 1/2 pound brussels sprouts, halved
- 5 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 4 (5-6 ounce) salmon fillets
- 2 tablespoons honey
- 2 tablespoons grainy dijon mustard
- 2 cloves garlic, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne
- 3 tablespoons salted butter
Ceasar Dressing
- 1/2 cup extra virgin olive oil
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1 tablespoon dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup grated parmesan cheese, plus more for serving
Instructions
- 1. Preheat oven to 450° F. On a baking sheet, toss the potatoes and brussels sprouts with 2 tablespoons olive oil. Season with salt and pepper. Roast for 15 minutes, or until tender. 2. Meanwhile, whisk together the honey, mustard, garlic, chili powder, cayenne, and 2 tablespoons olive oil. Season with salt. Place the salmon on a plate and spoon the sauce evenly overtop. 3. Remove the vegetables from the oven. Add the salmon to the baking sheet. Add the butter to each filet. Bake for 10 minutes, or until the salmon reaches your desired doneness. During the last minute, switch the oven to broil and broil until lightly charred. Watch close. 4. To make the dressing. Combine all ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt.5. As soon as you pull everything out, drench the vegetables in dressing, then top with extra parmesan. Serve the salmon and any sauce left on the pan over the potatoes. Add more dressing. Enjoy!
Everything about this recipe is amazing, the only thing I would change is to add more potatoes and brussel sprouts. I did add quite of bit of salt to the Caesar dressing for taste!
Hi Lisa,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
We all liked this very much. The only thing I changed was to increase the potatoes to 1 pound (1/2 pound isn’t nearly enough for 4 people) and the brussels sprouts to 3/4 pound because that’s what I happened to have in my fridge. I also only made half as much of the dressing, and it was plenty. Next time I might cut back on the chili powder in the honey mustard mix that’s on the fish. It sort of overpowered it.
Hey Amy,
Happy Monday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out well for you! xT
Was a hit. Great flavors.
Hi there,
Love to hear that this recipe turned out well for you, thanks a lot for trying it and your feedback! xT
I am about to make this recipe but I have two questions:
1. Do you let the sauce marinate on the salmon for 5 or 10 minutes before you put it in the oven, or do you simply put it in the oven immediately?
2. What is the ideal temperature of the center of the salmon when you remove it from the oven for medium rare?
Hi Bob,
You can follow the recipe as written, you do not need to let the salmon marinate, but you totally can if you want! A medium rare salmon temp is 125-130F. Please let me know if you have any other questions! xx
Delicious! My family loved it. I will make this regularly.
Hi Candace,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) xx
Amazing recipe! I did sub tahini for Greek yogurt. Absolutely delicious! Thank you!
Hi! So glad to hear you enjoyed the recipe! Thanks for trying it out! xT
Made this exactly as written, but only had sweet potatoes. It was a hit and now in my Favorites folder! 😋
Awesome!! Love to hear that this recipe was enjoyed! Have a great week! xT
Wowee!!! This is so delicious! Followed the recipe word for word, and it was perfect. And 15 minutes prep was exactly all that was needed. Thanks for an easy weeknight recipe!
Thank you so much for giving this recipe a try! I’m SO glad you enjoyed it! xT
Interested in trying this recipe. Could Greek yogurt be used instead of tahini for the dressing?
That should work well! xT
Another amazing recipe with great flavours … and very simple to make. Made it all on the bbq so I wouldn’t have to turn on my oven in the heat. So delicious I shared the recipe with friends and family! Thank you for this yummy creation!
Hi Margo,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and your feedback!🌼🥑 xx