Sheet Pan Honey Mustard Salmon and Panko Potatoes
A delicious and easy sheet pan dinner featuring tender salmon fillets glazed with a sweet and tangy honey mustard sauce, paired with crispy panko-coated roasted potatoes. Perfect for a quick weeknight meal with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 salmon fillets (6 ounces each), skin on
1 pound baby potatoes, halved
1/2 cup panko breadcrumbs
2 tablespoons olive oil, divided
1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon whole grain mustard
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a medium bowl, toss the halved baby potatoes with 1 tablespoon olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
Spread the potatoes in a single layer on one side of the prepared sheet pan.
In a small bowl, whisk together the Dijon mustard, honey, whole grain mustard, lemon juice, and remaining 1 tablespoon olive oil until smooth.
Place the salmon fillets on the other side of the sheet pan, skin side down. Season each fillet lightly with salt and black pepper.
Brush the honey mustard sauce evenly over the top of each salmon fillet.
In a small bowl, toss the panko breadcrumbs with a pinch of salt and black pepper. Sprinkle the panko evenly over the potatoes to create a crispy topping.
Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are tender and golden brown.
Remove the sheet pan from the oven. Garnish the salmon and potatoes with chopped fresh parsley before serving.