We’re on our 3rd week of school here – and while summer vacation may be over, the summer weather is not. I don’t know where the rest of you are from but i’m in texas and its get hot real quick! The sooner we can get out of the kitchen, the better. I love this recipe because it’s easy to prep, doesn’t require a lot of clean up and you’re done, from start to finish, in 30 minutes. You can’t beat that! A lot of so-called “quick and easy” dishes rely on packaged products or not-so-healthy options – but this one is healthy, delicious and still a “from scratch” meal. And yes, done in 30 minutes!
Honey Mustard Salmon Sheetpan Bake
Total Time: 30 minutes
- 5-6 salmon fillets (4-6oz each)
- salt and pepper for seasoning the salmon
- 1 tablespoons olive oil
- 3 tablespoons of dijon mustard
- 3 tablespoons of honey
- 2 tablespoons of brown sugar
- ½ teaspoon of red pepper flakes
- 2 teaspoons of chopped roasted garlic
- 1 lb of fresh green beans
- Preheat the oven to 400ºF. Line a baking sheet with foil, spray with cooking spray, set aside.
- In a large bowl, combine and mix the olive oil, dijon mustard, honey, brown sugar, red pepper flakes, and chopped roasted garlic until it comes together in a soup like consistency.
- Get the baking sheet that was set aside and spread about 2 tablespoons of the honey mustard sauce on ½ of the baking sheet. Place the salmon filets on top of the spread and spread ⅔’s of the remaining sauce on the salmon. (Chef Jocelyn Tip:Use back of a spoon to spread). Allow the salmon to marinate for 10-15 minutes in the fridge. Save the remaining honey mustard sauce for the next step.
- Just before baking, place the green beans in the bowl that contains the honey mustard sauce. Using a large spoon, toss the green beans so they are evenly coated with the sauce. Arrange the beans on the opposite side of the salmon filets.
- Allow the salmon to bake for 14-18 minutes or until cooked through. The turn oven to broil for an extra 1-2 minutes. (Baking time will vary depending on the thickness of the filet)
Chef Jocelyn Notes
For my personal touch, I doubled the sauce to make sure that the Honey Mustard coated everything evenly! Also for this recipe you want to serve it warm and it can be paired with brown rice, quinoa, or a baked sweet potato.
Do you have a go-to quick dinner?