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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!
I made this tonight and it was DELISH! Quite decadent with all that tahini sauce but so delicious!
Hey Ashley,
Amazing!! Thanks so much for making this recipe, I am so glad to hear it was enjoyed! xx
HOLY COW! This was so so so good! 1000/10 will make again.
My veggies got a little more cooked than I would like, but it’s probably my oven might run a little hot so I’ll probably decrease the first time by a couple minutes. Regardless, this dish was amazing.
Hey Tesa,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
This was delicious! LOVED both the sauce for the salmon, and the caesar for the veggies! I shredded some kale and romaine and drizzled the dressing over that as well. Prep took just minutes and then popped it in oven! Thank you, Tieghan! Your recipes and inspiration spill over into my kitchen and never disappoint! 🙂
Hey Wendy,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
The flavors were great but it made a lot of dressing! I’ll cut it in half next time. Super easy too
Hey Rachel,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
Tieghan, I just have to say, this is a spectacular recipe. Every part of it compliments the rest. It comes across like an unassuming sheet pan dinner, but this is 100% company worthy. And once the sauces are made, it comes together so quickly! Thank you so much for such a delicious meal! Well done!
Hey Kris,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx
Omg this was so good!!! The only things I did differently was I used store bought Cesar, but it was a good one, not Kraft. Lol And I also had a really good honey mustard I got from the farmers market, so I used 3 Tbs of that with 1 Tbs of Dijon. But I have to ask, what is your favorite kind of salmon to use? I never know which is the best kind. The one I bought was very fatty, when I prefer leaner salmon.
Hey Jill,
Thanks so much for making this recipe and your message! So glad to hear it was enjoyed! I really like to use wild salmon and Alaskan is always great! xT
This is the most amazing recipe ever! You have some great ones but this is my most favorite! My husband is so-so on salmon and even less a fan of Brussel sprouts but he absolutely gobbled it up as well. I even just overheard him telling his friend what a great dinner it was! I cannot recommend this enough!
Hey Melanie,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx
Delicious.. hi invariably burn my brussels sprouts or undercooked them so I steamed the brussels sprouts and parboiled the potatoes and added them in the oven just a few minutes before I added the salmon …turned out perfectly
Hey Sandra,
Wonderful! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
My husband and I made this for dinner on Saturday night and it was so good! It got the “definitely would make this for guests” rating from both of us! We’ll definitely be making this again, and trying some of your other salmon sheet pan dinners as well! Thanks for the great recipe!
Hey Ingrid,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx
Yum! Question- how long can you keep the dressing for? So good and wanted to make extra to eat on salad throughout the week!
Thanks so much Julie!! The dressing is good in the fridge for 2 weeks. Please let me know if you have any other questions! xx
Delicious! Salmon cooked perfectly, as were the potatoes and brussels sprouts. The “Goddess” dressing was good – not as green as that type of dressing usually is, but added nice contrast in flavor to the honey mustard.
Also – a milestone in this recipe. We all always have that bottle of Worcestershire sauce in the pantry, right? Well, I used my very last 2 teaspoons last night. God only knows how long I’ve had that bottle! Time to get a new one….
Anyhoo…. Thanks again!
Hey David,
Lol thank you so much!! Love to hear that you enjoyed this recipe:) Thanks for giving it a try! xT
So good, Tieghan! It’s a winner – will add to the rotation 🙂
Thanks so much Chelsea! I love to hear that this recipe turned out well for you! xT
Delicious and easy to make. We used cauliflower instead of potatoes for a low carb choice. Yum
Hey Jane,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
Made it tonight absolutely delicious. Made it w broccoli because hubby won’t eat Brussel sprouts
Hey Debbie,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
Oh my gosh is this good. And super easy. Thanks Tieghan Gerard.
Hey Heidi,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
I made this last night and it was amazing! The sauce on the salmon was so good, and the ceasar dressing on the veggies was also delicious! My husband isn’t usually big on brussel sprouts, but he loved everything and even went back for more. Will definitely be making this again 🙂 Thanks for another amazing recipe!
Hey Erin,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT