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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!
Do you think the salmon could be swapped with chicken instead? I’m not much of a fish eater, but the recipe sounds so delicious!
Hey Katrina,
Totally, chicken would be delicious! Please let me know if you have any other questions, I hope you love this recipe! xx
So excited to try this! Could you swap the honey for hot honey for the salmon? Or too overpowering
Hi Chloe,
That’s totally up to you:) Let me know if you give this recipe a try, I hope you love it! xx
Made this Recipe for my husband and I. My husband went on and on…. It’s a very filling meal and very yummy! I’ve made so many of your recipes and I brought several of them to my son and his fiancé who live in Silverthorne Colorado last weekend. They said you live close to them. They loved the meal I made for them and now are followers of yours and big fans 😊.
Hey Rhonda,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
Anxious to try it. Need recipe for Caesar/Parmesan recipe, without egg!
Some family allergic to egg!
I hope you love the recipe Emma!! Sorry, I’ve not tested that recipe without the egg! xx
I made this for dinner last night. While I don’t like fish, my son does and he liked it a lot. I tried the fish, and the sauce is really good, but I gave my piece to my son to finish.
I loved the veggies, although I over roasted them and the Brussels sprouts were a bit mushy, but that dressing?! So good! I saved the remainder of the dressing and roasted some more Brussels sprouts (done just perfectly) for lunch today and used the dressing and Parmesan cheese on top. So delicious! It was a roasted Brussels sprouts ceasar salad! My new fave!
Hey Jen,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
This looks amazing! I am going to make it this weekend. Is the Salmon used in the recipe ‘skinless’ or ‘skin on’ ?
Could I use baby new potatoes halved, like Maris Peer or Charlotte (UK varieties) thank you Teighan.
Hey Nina,
I used salmon with the skin on and then yes, baby potatoes would be perfect!! Please let me know if you have any other questions, I hope this recipe turns out well for you! xx
Greetings from the UK and thanks for the super quick reply 🤗 very much appreciated. I will keep the skin on the salmon. I am planning on trying the recipe with halved new potatoes. I will let you know how it works… I am trialling the recipe for just me and my husband this weekend. I am currently putting together a comprehensive set of tried and tested recipes to take to my Son & daughter in law. They have a newborn baby (8 weeks old) our first grandchild so it’s very exciting! They are so busy caring for newborn baby and they have little spare time. I am sure a few home made meals taken with us the week after next when we visit will be really appreciated. I have made several of your recipes and each and every one of them has been fabulous! I own your cookbooks too (highly recommend) for anyone reading this and wondering if to purchase…
Congratulations on your first grandchild!
Soooo Soooo Good and easy to make!!!
Hey Leslie,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT
Sooo good!! I had broccoli I needed to use and it was so flavorful and delicious and easy!!!
Sounds delicious. Must try
Thanks so much Gloria!!
Hey Carol,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
I had most of the ingredients already on hand, but my local store was out of brussel sprouts – subbed a big bag of fresh broccoli + cauliflower florets, and otherwise didn’t change a thing. We’re a household of 7 so I ended up needing to cook the salmon on its own pan as my extra large baking sheet was full to the max of potatoes and veggies. Family ages are 9, 12, 14, 15, 19, and mom and dad… everyone had seconds and the kids all loved the sauce for the roasted veggies!
New recipes sometimes take me longer since I’m measuring and taste testing as I go, but this was truly done in 30 minutes from start to finish, including peeling potatoes, etc! Loved the versatility to be able to switch out veggies and end up with an amazing dish. Thanks for sharing your wonderful creative skills! The kids are always truly excited when I say I have a new Half Baked Harvest recipe to fry out 🙂
Hey Amanda,
Happy Tuesday!! Thanks so much for trying this dish and sharing your feedback!! So glad to hear that it was a hit with your family! xT
Loved the salmon and will make that again. We did not care for the sauce over the veggies. However don’t let this review stop you from giving it a try.
Hey Toni,
Thanks so much for making this recipe and sharing your feedback! So glad to hear you enjoyed the salmon, sorry to hear the sauce wasn’t your fave! xx
Made this tonight. Used broccoli instead of Brussels sprouts (I had it on hand) and regular Dijon mustard for both dressing and sauce. Flavors were delicious but they overpowered the salmon in my opinion. If I make it again, which I will, I would probably reduce the amount of both sauces or I would reserve some for a future meal. All in all, we enjoyed it very much.
Loved it. Used baby potatoes and it turned out great. Thank you for an easy and delicious weeknight meal.
Hey there,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Hey Bonnie,
Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx
This is one recipe that I am looking to make; thank you for sharing this wealth.
Thanks! I hope you love the recipe!
This looks delicious!!
What is a substitute for Tahini?
Hi Elizabeth,
You could use mayo in place of the tahini. Please let me know if you have any other questions, I hope you love this recipe! xx
This looks delicious! Do you think I can cook the salmon on the BBQ instead of the oven?
Hey Barbara,
Sure, I bet that would work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
Can you please tell me, Is the salmon frozen or thawed? Thank you
Hi Kim,
My salmon is not frozen:) Please let me know if you have any other questions, I hope you love this recipe! xx
I’m a terrible and clueless cook. What kind of potatoes do you prefer in this dish and how do you cut them ? Thanks !
Any potato other than a russet will do.
Hey Susan,
You can use a Yukon gold potato or russet potatoes. Depending on the size you can cut them in half or just slice them into round circles like you see in the photos above. You just really want to make sure they are all similar sizes so they cook in the same amount of time. Let me know if I can help with anything else! xx