Looking for a delicious, healthy, and easy dinner? Look no further than this Sheet-Pan Salmon & Veggies recipe! With tender baby potatoes, sweet sugar snap peas, savory garlic, and flaky salmon, believe it or not, this dish is packed with flavor and nutrition! The added crunch from the panko breadcrumbs and the tangy sweetness from the mustard and honey glaze will have your tastebuds dancing. And the best part? Everything is cooked in one pan, making cleanup a breeze. Your tastebuds won’t be the only ones dancing, that’s for sure! In just 30 minutes and with minimal effort, you’ll have a show stopping meal that is both easy and impressive. Sheet-Pan Salmon & Veggies is a busy weeknight game changer!
Ingredients
- 1 pound baby red potatoes, halved
- 3 shallots, quartered lengthwise
- 4 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 3 tablespoons plus 2 teaspoons whole-grain mustard, divided
- 1 1/2 teaspoons honey, divided
- 1/2 cup panko breadcrumbs
- 2 teaspoons fresh thyme, chopped
- 4 (5-ounce) salmon fillets, skin-on
- 3 cups fresh sugar snap peas, trimmed
- 2 teaspoons red wine vinegar
- 1 teaspoon garlic, grated
- 1/4 teaspoon smoked paprika
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Toss the potatoes, the shallots, 1 tablespoon of the oil, and 1/4 teaspoon of the salt on a large rimmed baking sheet, arranging the mixture in an even layer with the potatoes facing cut-side down.
Step 3 –Roast the potatoes until they are almost tender, about 15 minutes.
Step 4 –While the 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.
Step 5 –Stir the panko, the thyme, 1 tablespoon of the oil, and 1/4 teaspoon of the salt in a separate small bowl.
Step 6 –Arrange the salmon fillets, skin-side down, on a plate and spread the mustard mixture evenly over the skinless tops of fillets.
Step 7 –Sprinkle the tops of the fillets evenly with the panko mixture, pressing to adhere.
Step 8 –Stir the roasted potato mixture on the baking sheet, then push them towards the edges of the baking sheet with a spatula.
Step 9 –Place the salmon filets, skin-side down, in the center of the baking sheet.
Step 10 –Scatter the sugar snap peas evenly around the salmon.
Step 11 –Bake the salmon and veggies until the panko crust is golden-brown, the salmon is cooked to medium doneness at 135-140 degrees F, and the potatoes are tender, about 10 minutes.
Step 12 –Whisk the vinegar, the garlic, the smoked paprika, the remaining oil, the remaining salt, the remaining mustard, and the remaining honey in a small bowl until it is combined.
Step 13 –Divide the salmon fillets and the vegetable mixture evenly among four plates and drizzle the vegetable mixture evenly with the vinaigrette.
Step 14 –Serve.
