Sheet Pan Honey Mustard Salmon and Panko Potatoes
A delicious and easy one-pan meal featuring tender salmon fillets glazed with a sweet and tangy honey mustard sauce, served alongside crispy panko-coated roasted potatoes.
- 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
3 tablespoons honey
1 tablespoon whole grain mustard
1 tablespoon lemon juice
2 cloves garlic, minced
1/2 teaspoon smoked paprika
Salt, to taste
Freshly ground 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, smoked paprika, salt, and pepper 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 minced garlic until smooth.
Place the salmon fillets skin-side down on the other side of the sheet pan. Brush each fillet generously with the honey mustard sauce.
In a separate bowl, toss the panko breadcrumbs with the remaining 1 tablespoon olive oil until lightly coated.
Sprinkle the panko mixture evenly over the potatoes.
Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are golden and crispy.
Remove from the oven and sprinkle chopped fresh parsley over the salmon and potatoes before serving.