Spring has finally sprung and we are all about it. While winter had us craving hearty, comfort food-esque dinners, springtime brings a desire for fresh, lighter foods … and not just because we’re anticipating putting on a bathing suit a few months from now.

Sheet pan dinners are a year-round favorite in my home because they’re very customizable, always delicious, and create a minimal mess. In fact, my family loves them so much we have them almost every Monday … because Mondays are hard enough as is. Sheet pan dinners are also incredibly fast to make, which leaves more time to take advantage of this beautiful weather we’re finally getting!

This salmon sheet pan dinner with crisp green beans and hearty mini potatoes is no exception. The fish came out flaky and packed full of sweet and tangy flavor. So whether you’re just looking for another sheet pan dinner to add into your rotation or want an easy dinner to celebrate Spring (or maybe Easter!), we’ve got you covered with this dijon mustard and honey glazed salmon fillet dinner!

Servings: 6

Ingredients

  • 1 whole, skin-on salmon fillet
  • 1 1/2 cups mini potatoes, quartered
  • 2 cups green beans, ends snipped
  • 3-4 tbsps olive oil
  • 1/4 cup honey
  • 1/4 cup grainy dijon mustard
  • 1 tbsp garlic, minced
  • 1 tsp ginger, minced
  • 1 pinch red pepper flakes
  • 1 tsp fresh thyme, chopped
  • 1/2 lemon, juiced
  • Parsley, chopped
  • Salt & pepper

Equipment

  • Sheet Pan

Method

  • Preheat oven to 400 Degrees Fahrenheit.
  • Place the salmon fillet, mini potatoes, and green beans onto the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  • In a small bowl, combine honey, dijon, garlic, ginger, red pepper flakes, and thyme. Mix well. Reserve 1/4 cup of the marinade.
  • Pour remaining marinade onto salmon and spread evenly with a fork or spoon to coat.
  • Bake in oven for 20-25 minutes.
  • Remove from oven and spread the reserved marinade onto the salmon fillet.
  • Return to the oven and Broil on High for 3-5 minutes.
  • When fully cooked, remove from oven. Top with freshly squeezed lemon juice and fresh parsley.
  • Serve warm and enjoy!
Rhiannon Ball

Rhiannon loves to cook and bake but has also never said "no" to a takeout burrito (see, she's just like you!). Despite slowly running out of room in her cabinets, she continues to expand her collections of cookbooks and kitchen gadgets and is deeply jealous of people who can just "whip something up" without a recipe. When she's not in the kitchen, you can find her camping and hiking with her husband and rescue dog, Waffles.

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