Description
A delicious and easy one-pan meal featuring tender salmon fillets glazed with a sweet and tangy honey mustard sauce, paired with crispy panko-coated roasted potatoes. Perfect for a quick and satisfying dinner.
Ingredients
4 salmon fillets, skin on, about 6 ounces each
1 pound baby potatoes, halved
1/2 cup panko breadcrumbs
2 tablespoons olive oil, divided
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon whole grain mustard
2 cloves garlic, minced
1 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped, 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 large bowl, toss the halved baby potatoes with 1 tablespoon olive oil, panko breadcrumbs, minced garlic, dried thyme, salt, and black pepper until evenly coated.
Spread the coated potatoes in a single layer on one side of the prepared sheet pan.
In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, and 1 tablespoon olive oil to make the honey mustard sauce.
Place the salmon fillets skin-side down on the empty side of the sheet pan. Season the salmon with salt and black pepper.
Brush the honey mustard sauce generously over the top of each salmon fillet.
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 golden and crispy.
Remove from the oven and garnish the salmon and potatoes with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes