Easy Honey Mustard Salmon & Roasted Vegetables
- Jan 27
- 3 min read
Updated: Jan 28
Roasted salmon, hearty potatoes, and colorful veggies all tossed in a tangy honey mustard sauce. This is an easy weeknight dinner idea or a perfect meal prep for the week. You get a balanced, satisfying meal with minimal prep and cleanup!
I don’t really believe in the phrase “I don’t like vegetables.” More often than not, it just means you haven’t found the right vegetables or the right way to cook them....yet. 😉
With a little creativity and the right preparation, veggies can be incredibly delicious. Below are some simple, practical tips to help you boost your veggie intake, even if you consider yourself a picky eater. 👌🏻
4 Tips for people who think they don't like vegetables!
Change how they're cooked✅– Steamed veggies are usually the problem 😅 Who wants to eat mushy broccoli?? Try roasting, air frying, grilling, or sautéing. Caramelization = way more flavor and better texture.
Pair veggies with flavors you already love✅– Add garlic, spices, sauces, salsa, pesto, or a little cheese. You don’t have to eat plain broccoli to be “healthy.”
Start with "gateway" vegetables ✅–Some veggies are just easier to like: peppers, zucchini, sweet potatoes, carrots, cucumbers, snap peas, and corn are great starter options..
Hide them (on purpose)✅– Blend spinach into sauces, add finely chopped mushrooms to ground meat, or mix cauliflower rice into regular rice. You still get the benefits without feeling like you’re “eating vegetables.” 🙌🏼
If you're not a fan of brussels sprouts, you can always make a substitution for a different type of non-starchy vegetables such as broccoli, cauliflower, green beans, or asparagus! Try to stick to 3 different veggies, I just happened to have mushrooms that I didn't want to go to waste so I tossed them into this recipe!
Be stubborn with your goals, but flexible with your methods!
Patricia Esparza, RD
Easy Honey Mustard Salmon & Roasted Vegetables
Prep Time: 20 minutes
Cook Time: 30 minutes
Yields:4 servings
Ingredients
4 - Salmon fillets (~ 1 lb)
1 lbs Brussels sprouts trimmed and halved
1 lb Baby potatoes or parsnips, chopped
3 medium Carrots, sliced
8 oz babybell mushrooms (optional)
2 Tbs of Olive oil
Salt & pepper
1 tsp Garlic powder
1 tsp red pepper flakes
½ cup of sugar free honey mustard sauce or make your own (see notes)
1 Lemon
Directions:
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
Toss Brussels sprouts, potatoes, and carrots with 2 tbsp olive oil, salt, pepper, garlic powder, and paprika. Spread them evenly on the sheet pan. And push them apart to create a gap in the center of the sheet pan. Place salmon fillets in the center.
Pour or brush salmon generously with honey mustard sauce and any additional salt and pepper as desired. Roast for 15 minutes. Take sheet pan out of oven and toss veggies.
Return the pan to the oven and roast for 10 minutes, or until salmon flakes easily and veggies are tender.
Drizzle any remaining sauce over salmon and veggies. Garnish lemon wedges if desire
Notes:
For extra crisp veggies, broil 2-3 minutes at the end!
For homemade honey mustard sauce: In a small bowl, whisk together 1 tsp Dijon mustard, 1 tbs of honey, 1 tsp whole grain mustard, 1/2 lemon juice, 2 tbs of olive oil, salt, and pepper to taste.
Nutrition per serving (w/ sugar free honey mustard sauce): ~455 calories |28gm Protein |38 gm carbohydrates |24gm Fat|8gm Fiber
Printable version:
Get 7 High Protein Meals that you can make in less than 15 minutes!
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