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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 filet. Everything cooks together all at once, making this perfect for busy weeknights! Finish this simple, all-in-one sheet pan dinner with a creamy parmesan Caesar style dressing. Everything together is true dinner-time perfection. Delish!
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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 dish!
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 honey-mustard salmon recipe 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 or asparagus!
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 honey-mustard glaze. In a small bowl, 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. If you have leftovers, you can save these in an airtight container in the fridge.
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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Made this tonight. Very delicious.
Doubled the veggies and added some pieces of bacon I had. Also put foil under the salmon makes cleanup easier.
Hey Lucinda,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
10/10!!! One of the best recipes I’ve tried so far. 🙂
Thanks so much Whitney! I love to hear that this recipe turned out well for you, thanks for making it! xx
Tonight’s dinner. It was delicious. Husband said best salmon recipe ever. Did not include potatoes or use cheese and forgot the butter. Thanks HBH!
Hey Judy,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
OMG! I made this for my family and it was delicious! The potatoes and sprouts with that sauce are just amazing! It was actually a meal that all four of my boys would eat. Will definitely make this again.
Hey Allison,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
Making tonight w/o potatoes. Fingers crossed.
I hope you love the recipe Judy!!
Made this for a week night dinner !
Loved it and it was so easy
Sheet pan is the way to go !
Easy clean up too
One pan
Hey Susan,
Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx
This was so, so delicious and incredibly easy! A perfect healthy recipe, ill make it over and over!!!
Hey Elizabeth,
Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx
Salmon and vegetables were delicious but I think the two sauces created almost too much on the plate and would half the amount of sauce for the veggies next time. Great flavors and would use the veggies with another dish
Hey Bob,
Thanks so much for giving this dish a try and sharing your feedback! Sorry to hear you didn’t love the sauces! Happy Sunday! xT
Hi in the first part of the recipe it states 5 tablespoons of olive oil but uses 2 for roasting the potatoes and sprouts and 2 tablespoons in the honey mustard dressing for the salmon. Should it have read 4 tablespoons just wondering if I’ve missed what you use the 1 tablespoon of olive oil for? Thanks
Hey there,
You’re right, it’s just 4 tablespoons of olive oil! I’ll fix that, thanks for pointing it out:) I hope you love this recipe! xT
Made this last night, and my husband who doesn’t really care for salmon loved it!!!! Putting this one in the rotation!!! Yum!!
Hey Demi,
Amazing!! Love to hear that you and your husband enjoyed this recipe! Thanks for making it! xx
Egg is in the dressing? I don’t see it in the list of ingredients!
I love all your recipes. You’ve inspired me to start cooking again, only your recipes!
Hi Karen,
So sorry, I’m not sure where you are seeing the egg, but there’s no egg, you can follow the recipe as written:) Please let me know if you have any other questions! xx
I make a bunch of HBH meals and my family LOVED this one. Admittedly, I used chicken thighs instead of the salmon because that’s what I had defrosted. I also added bacon because I had some I needed to use up. SO delicious, will 100% make again and I can’t wait to try it next time with the salmon.
Hey Courtney,
Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
This was great and super easy! In the interest of time, I subbed bottled caesar dressing which was great. Probably better with the homemade tahini version 😉 but in case you’re lazy/rushed/don’t have the ingredients, bottled dressing worked fine! I wasn’t sure about the combo of the salmon seasonings + caesar flavoring, but it was really good — and again, so easy. Perfect weeknight meal.
Hey Meghan,
Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
My granddaughter (16) and I made this for a family dinner last night with your Apple Tart for dessert.
A big hit!!
I wouldn’t change a thing for either recipe! Simple and Delicious!
Thank you.
I’ve made your Lentil soup 3 times for family & friends as it’s also a big hit!
Hey Leslie,
Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
Made this last night and it was delicious. Caesar dressing was yummy 😋
Hey Ann,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT