Ingredients:

  • 4 Tablespoons Dijon Mustard
  • 3 Tablespoons Runny Honey
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Apple Cider Vinegar (or lemon juice)
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Smoked Paprika
  • Pinch of Fine Sea Salt & Freshly Ground Black Pepper
  • 4 Salmon Fillets (approx. 6 oz each, skin-on recommended)
  • 1 pound Baby Potatoes (halved or quartered if large)
  • 1 medium head Broccoli Florets
  • 1 small Red Onion (cut into 1-inch wedges)
  • 1 Tablespoon Olive Oil (for initial potato roast)
  • 1 Tablespoon Fresh Parsley or Chives (chopped)
  • 4 Lemon Wedges

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Prepare the Honey-Mustard Glaze: In a small bowl, whisk together the Dijon mustard, honey, olive oil (2 Tbsp), cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth. Divide the mixture evenly into two separate portions. Set the salmon portion aside.
  3. Start the Harder Vegetables: Toss the baby potatoes and red onion wedges with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on the prepared sheet pan. Roast in the preheated oven for 10 minutes.
  4. Add the Remaining Vegetables: While the potatoes roast, toss the broccoli florets in the first portion of the reserved honey-mustard glaze (the vegetable portion). After the initial 10 minutes, pull the pan out, add the glazed broccoli, and return the pan to the oven to roast for another 5 minutes.
  5. Glaze and Cook the Salmon: Pat the salmon fillets dry and season lightly. Pull the sheet pan out. Create four empty spaces, nestle the salmon fillets skin-side down, and generously brush the fish with the second reserved portion of honey-mustard glaze. Return the pan to the oven and cook for 8–10 minutes, until the internal temperature reaches 145°F (63°C) and the flesh flakes easily.
  6. Serve and Finish: Remove the pan from the oven and let rest for 2–3 minutes. Sprinkle with chopped fresh parsley or chives. Serve immediately with a generous squeeze of fresh lemon juice.