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Kevin Curry

Sheet Pan Honey Mustard Dill Baked Salmon & Veggies

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Sheet Pan Honey Mustard Dill Baked Salmon & Veggies

Ingredients

6 Servings
Serving Size:357g
* Optional Substitution Note
Protein
  • 2.5 lb (wild) center-cut salmon
  • spray avocado oil
  • 1 tablepsoon smoked paprika
  • 1 tablespoon cracked pepper
Sauce
  • 3 tablespoons raw honey, melted
  • 1 tablespoon dijon mustard
  • 1 teaspoon garlic powder
  • 2 teaspoons dried dil
  • 1 tablespoon fresh lemon juice
    • white vinegar
  • 2 tablespoons arrowroot flour mixed with 1 tablespoon water
Veggies
  • 1 lb Brussels sprouts
  • 1 lb THICK asparagus spears
    • I recommend using thick asparagus for roasting alongside protein

Steps

Step 1

Set oven to 410F / 210C.

Step 2

Add the ingredients for the sauce except for the arrowroot in a microwaveable safe bowl or cup.

Whisk together the ingredients and add to the microwave for 2 minutes or until it simmers.

Add the arrowroot and stir continuously to thicken.  Set aside in the fridge to thicken.

Step 3

Pat the salmon dry with a paper towel.

Lightly spray with oil, add the seasonings, and rub all over the salmon. Note: the salmon should be somewhat sticky on the outside which will help the sauce stick to the salmon.

Step 4

Line a sheet pan with parchment.  Add the veggies, lightly spray with oil, and then season with sea salt & pepper.  You can even add herbs if you’d like.  Toss the veggies in the seasoning.

Arrange the veggies around the edges of the sheet pan and place the salmon in the middle of the sheet pan.

Step 5

Spoon 2 tablespoons of the cooled sauce over the salmon and spread it out using a spoon or brush.  Reserve the rest of the sauce.

Step 6

Place in the oven and bake for 20 minutes.  After 10 minutes, remove from the oven and baste again and roast for the remaining time. You will likely have left over sauce – save it to use on another roasted protein, veggie or even grains!

Note: continue to monitor the salmon and if white residue (albumin) begins to ooze out, remove the salmon from the oven.

Step 7

Enjoy immediately fresh out of the oven.

If this is for meal prep, store it in an airtight container in the fridge for 2 – 3 days.

Sheet Pan Honey Mustard Dill Baked Salmon & Veggies

Kevin Curry


Prep 10min
Cook 20min
Total 30min

Category Seafood
# of servings6
Calories 350

Protein
  • 2.5 lb (wild) center-cut salmon
  • spray avocado oil
  • 1 tablepsoon smoked paprika
  • 1 tablespoon cracked pepper
Sauce
  • 3 tablespoons raw honey, melted
  • 1 tablespoon dijon mustard
  • 1 teaspoon garlic powder
  • 2 teaspoons dried dil
  • 1 tablespoon fresh lemon juice
    • white vinegar
  • 2 tablespoons arrowroot flour mixed with 1 tablespoon water
Veggies
  • 1 lb Brussels sprouts
  • 1 lb THICK asparagus spears
    • I recommend using thick asparagus for roasting alongside protein

  1. Set oven to 410F / 210C.

  2. Add the ingredients for the sauce except for the arrowroot in a microwaveable safe bowl or cup.

    Whisk together the ingredients and add to the microwave for 2 minutes or until it simmers.

    Add the arrowroot and stir continuously to thicken.  Set aside in the fridge to thicken.

  3. Pat the salmon dry with a paper towel.

    Lightly spray with oil, add the seasonings, and rub all over the salmon. Note: the salmon should be somewhat sticky on the outside which will help the sauce stick to the salmon.

  4. Line a sheet pan with parchment.  Add the veggies, lightly spray with oil, and then season with sea salt & pepper.  You can even add herbs if you’d like.  Toss the veggies in the seasoning.

    Arrange the veggies around the edges of the sheet pan and place the salmon in the middle of the sheet pan.

  5. Spoon 2 tablespoons of the cooled sauce over the salmon and spread it out using a spoon or brush.  Reserve the rest of the sauce.

  6. Place in the oven and bake for 20 minutes.  After 10 minutes, remove from the oven and baste again and roast for the remaining time. You will likely have left over sauce – save it to use on another roasted protein, veggie or even grains!

    Note: continue to monitor the salmon and if white residue (albumin) begins to ooze out, remove the salmon from the oven.

  7. Enjoy immediately fresh out of the oven.

    If this is for meal prep, store it in an airtight container in the fridge for 2 – 3 days.


Nutrition per serving

Calories350cal
Protein42g
Fats13g
Carbs18g
Sodium160mg
Fiber5g
Sugar9g
0
(Based on 0 reviews)

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Details

Prep 10min
Cook 20min
Total 30min
# of servings6
Serving Size:357g

Nutrition per serving

Calories350cal
Protein42g
Fats13g
Carbs18g
Sodium160mg
Fiber5g
Sugar9g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!