Honey-Mustard Baked Salmon with Vegetables

Active Time: 15 MinsTotal Time30 Mins
Yield: Serves 4

A tangy honey-mustard sauce gives salmon a flavorful kick, and a panko breadcrumb crust adds a nice crunch. Even kids and adults who are normally skeptical of fish will love this delicious sheet pan supper. When shopping for salmon, choose center-cut filets, which are thicker and more uniform in size so that each piece of fish will cook at the same time.


  • 1 pound baby red potatoes, halved (3 cups)
  • 3shallots, quartered lengthwise (about 1 cup)
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons plus 2 tsp. whole-grain mustard, divided
  • 1 1/2 teaspoons honey, divided
  • 1/2 cup panko breadcrumbs
  • 2 teaspoons chopped fresh thyme
  • 4(5-oz.) skin-on salmon fillets
  • 3 cups fresh sugar snap peas, trimmed
  • 2 teaspoons red wine vinegar
  • 1 teaspoon grated garlic
  • 1/4 teaspoon smoked paprika

How to Make It

Step 1

Preheat oven to 425°F. Toss together potatoes, shallots, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt on a large rimmed baking sheet. Arrange mixture in an even layer, with potatoes facing cut sides down. Roast until almost tender, about 15 minutes. Remove from oven.

Step 2

While potato mixture roasts, stir together 3 tablespoons of the mustard, 1⁄4 teaspoon of the salt, and 1 teaspoon of the honey in a small bowl. Stir together panko, thyme, 1 tablespoon of the oil, and 1⁄4 teaspoon of the salt in a separate small bowl. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over skinless tops of fillets. Sprinkle tops evenly with panko mixture, pressing to adhere.

Step 3

Stir roasted potato mixture on baking sheet, pushing mixture toward edges of baking sheet with a spatula. Place salmon filets, skin side down, in center of baking sheet. Scatter sugar snap peas evenly around salmon. Return baking sheet to oven. Bake at 425°F until panko crust is golden brown, salmon is cooked to medium doneness (turns flaky and opaque), and potatoes are tender, about 10 minutes.

Step 4

Meanwhile, whisk together vinegar, garlic, smoked paprika, and remaining 2 tablespoons oil, 1⁄4 teaspoon salt, 2 teaspoons mustard, and 1⁄2 teaspoon honey in a small bowl until combined.

Step 5

Divide salmon fillets and vegetable mixture evenly among 4 plates. Drizzle vegetable mixture evenly with vinaigrette.

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