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To make Honey Mustard Salmon Veggie Sheet Pan, you need fresh and tasty ingredients. Here’s what to gather: - 4 salmon fillets - 2 tablespoons Dijon mustard - 2 tablespoons honey - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup green beans, trimmed - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced (any color) - 1 small red onion, cut into wedges - Fresh parsley, for garnish These ingredients work together to create a flavorful dish. The salmon provides healthy protein while the veggies add color and crunch. The honey mustard mix ties everything together with a sweet and tangy taste. Remember, fresh ingredients yield the best flavor! 1. Start by preheating your oven to 400°F (200°C). This heat will help cook the salmon and veggies perfectly. 2. Line a large baking sheet with parchment paper. This makes cleanup easy and keeps food from sticking. 3. In a small bowl, whisk together 2 tablespoons of Dijon mustard, 2 tablespoons of honey, and 1 tablespoon of olive oil. 4. Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste. Mix until smooth. 1. Place the 4 salmon fillets on one side of the baking sheet. 2. Brush each fillet with the honey mustard mixture. Make sure to coat them well for great flavor. 1. On the other side of the sheet pan, arrange 1 cup of trimmed green beans, 1 cup of halved cherry tomatoes, and slices of bell pepper. 2. Add the red onion wedges as well. 3. Drizzle the veggies with olive oil and season with salt and pepper. Toss them lightly to coat. 1. Place the baking sheet in the preheated oven. Bake for 15-20 minutes. 2. Check for doneness by seeing if the salmon flakes easily with a fork. The veggies should be tender and caramelized. 3. For a crisp finish, you can broil for the last 2-3 minutes. This adds a nice texture to the salmon and veggies. To get the best salmon, aim for an internal temp of 145°F (62.8°C). Use a fork to check if the fish flakes easily. This means it's done. Salmon should look moist but not raw. For perfect veggies, cut them into similar sizes. This helps them cook evenly. Green beans should be bright green and tender. Cherry tomatoes should burst with flavor. Bell peppers can be any color, but they add sweetness. Red onion gives a nice bite and color. You can switch salmon for other proteins. Chicken breast works great and cooks fast. Tofu is a good choice for a plant-based meal. For veggies, try zucchini or asparagus. They cook well and add flavor. To boost taste, add fresh herbs like dill or thyme. You can mix in a splash of lemon juice for brightness. Garlic and onion powder are great, but fresh garlic gives a stronger taste. Consider adding a pinch of cayenne for heat. A little goes a long way! If you like sweet, try maple syrup instead of honey. This adds depth and a unique twist. {{image_2}} You can change the taste of your Honey Mustard Salmon Veggie Sheet Pan. For an Asian twist, swap the Dijon for soy sauce. Add sesame oil and ginger for depth. For Mediterranean vibes, mix in olive tapenade and fresh herbs. Use lemon zest to brighten the dish. If you enjoy heat, add chili flakes or sriracha to the honey mustard mix. This spice will add a nice kick! If you want a different cooking style, try grilling. Preheat your grill and place the salmon on a grill pan. Cook it for about 5-7 minutes per side. This method gives the salmon a nice char and smoky flavor. You can also sauté the salmon and veggies in a skillet. Heat olive oil in the pan and cook everything on medium heat. This method allows you to keep a close eye on your food. You can adapt this recipe with seasonal produce. In spring, add asparagus or snap peas for freshness. Summer calls for zucchini and corn, which add sweetness. In fall, consider using Brussels sprouts and butternut squash. For winter, root vegetables like carrots and parsnips work well. This way, you enjoy the best flavors each season has to offer. After enjoying your Honey Mustard Salmon Veggie Sheet Pan, you may have leftovers. To store them safely in the fridge, first, let the dish cool down. Place the salmon and veggies in an airtight container. Make sure it is sealed well to keep out air. Store it in the fridge for up to three days. This helps maintain flavor and freshness. When you’re ready to eat the leftovers, reheating is easy. I recommend using an oven or toaster oven. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them loosely with foil to keep moisture in. Heat for about 10-15 minutes until warm. This method keeps the salmon moist and the veggies crisp. If you want to freeze leftovers, it’s simple. First, let the dish cool completely. Then, wrap the salmon and veggies tightly in plastic wrap or foil. Place them in a freezer-safe bag or container. Label it with the date. You can freeze it for up to three months. To defrost, take it out of the freezer and place it in the fridge overnight. Reheat as mentioned above. Enjoy your tasty meal later! It takes about 15 to 20 minutes to cook honey mustard salmon. You will know it’s done when the salmon flakes easily with a fork. The veggies will also be tender and slightly caramelized. This quick cooking time makes this dish perfect for busy weeknights. Yes, you can use frozen salmon for this recipe. Just make sure to defrost it first. You can leave it in the fridge overnight or run it under cold water for a quicker thaw. The cooking time may vary slightly, so keep an eye on it. You can serve honey mustard salmon with many tasty side dishes. Here are a few ideas: - Quinoa or rice for a hearty base. - A fresh green salad for a light touch. - Roasted potatoes for added crunch. - Steamed broccoli for extra veggies. Yes, this recipe is great for meal prep. You can cook the salmon and veggies in advance. Just store them in airtight containers in the fridge. They will stay fresh for up to three days. Reheat gently to keep the salmon moist and the veggies crisp. This blog post provided a simple way to make honey mustard salmon with vegetables. We covered the key ingredients, preparation steps, and tips for success. You learned how to adjust flavors and methods to suit your taste. Remember, cooking is fun and creative. Don't be afraid to try new ingredients and techniques. With these tools, you can make a delicious meal that impresses anyone. Enjoy your cooking journey!

Honey Mustard Salmon Veggie Sheet Pan

Savor the deliciousness of honey mustard salmon with this easy and healthy sheet pan recipe! In just 25 minutes, you can enjoy perfectly baked salmon fillets paired with vibrant veggies like green beans, cherry tomatoes, and bell peppers. This one-pan meal is not only flavorful but also simple to prepare. Click through to explore the full recipe and elevate your weeknight dinners with this tasty dish!
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Ingredients
  

4 salmon fillets

2 tablespoons Dijon mustard

2 tablespoons honey

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup green beans, trimmed

1 cup cherry tomatoes, halved

1 bell pepper, sliced (any color)

1 small red onion, cut into wedges

Fresh parsley, for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a small bowl, whisk together the Dijon mustard, honey, olive oil, garlic powder, smoked paprika, salt, and pepper until well combined.

      Place the salmon fillets on one side of the prepared baking sheet. Brush the honey mustard mixture generously over each fillet, ensuring they are coated well.

        In a separate section of the baking sheet, arrange the green beans, cherry tomatoes, bell pepper slices, and red onion wedges. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

          Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.

            For an extra touch, you can switch on the broiler in the last 2-3 minutes of cooking for a nice crisp on top of the salmon and vegetables.

              Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4