Description
Honey Mustard Salmon Bites and Veggies is a delicious and healthy one-pan meal featuring tender salmon cubes marinated in a sweet and tangy honey mustard glaze, paired with roasted potatoes, carrots, and shallots. This easy-to-make dish combines flavorful spices and a homemade honey mustard sauce that is added after baking for an extra burst of flavor. Perfect for a nutritious family dinner, this recipe offers a balanced blend of protein and roasted veggies with a satisfying glaze.
Ingredients
Scale
Salmon Marinade and Bites
- 1 1/2 lbs skinless salmon, cubed
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 tsp Dijon mustard
- 1 tsp honey
Roasted Vegetables
- 2 yellow potatoes, thinly sliced into 1/2 inch rounds
- 4-5 carrots, peeled and sliced diagonally into 2-inch sticks
- 3 shallots, sliced into rounds
- 1/4 cup olive oil
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Honey Mustard Sauce
- 2 tbsp mayonnaise
- 2 tbsp Dijon mustard (grainy or regular)
- 1 tbsp honey
- 1/4 tsp apple cider vinegar
- 1/8 tsp paprika
- Salt and pepper to taste
- Juice of 1 lemon (for finishing touch)
- 1/4 cup chopped parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the vegetables and salmon.
- Prepare Vegetables: Thinly slice the yellow potatoes into rounds about 1/2 inch thick. Peel and slice the carrots diagonally into 2-inch sticks. Place the potatoes, carrots, and sliced shallots into a large baking dish or sheet pan. Toss with 1/4 cup olive oil, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper ensuring even coating.
- Roast Vegetables: Bake the veggies in the preheated oven for 30 minutes. After 30 minutes, remove and flip to ensure even cooking. Continue roasting for an additional 10 minutes or until the potatoes are fork-tender.
- Prepare Salmon: While the vegetables are roasting, cube the skinless salmon into 1-inch pieces. In a bowl, toss the salmon with 1 tbsp olive oil, 1 tsp paprika, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp salt, 1 tsp Dijon mustard, and 1 tsp honey. Allow the salmon to marinate while the veggies finish baking.
- Add Salmon and Parsley: After the vegetables have baked for 40 minutes total, remove the pan from the oven and evenly distribute the salmon cubes on top of the veggies. Sprinkle the chopped parsley over the salmon and vegetables.
- Final Baking: Return the pan to the oven and bake for 10-12 minutes, or until the salmon is cooked through and opaque. For a slightly crisp top, place under the broiler for the last 2 minutes, watching carefully to avoid burning.
- Prepare Honey Mustard Sauce: While the salmon bakes, whisk together 2 tbsp mayonnaise, 2 tbsp Dijon mustard, 1 tbsp honey, 1/4 tsp apple cider vinegar, 1/8 tsp paprika, and salt and pepper to taste until smooth and creamy.
- Serve and Finish: Once baked, remove the dish from the oven and pour the honey mustard sauce over the salmon and veggies. Finish with a squeeze of fresh lemon juice for brightness. Serve immediately.
Notes
- The honey mustard sauce can be added before baking for a more infused flavor or drizzled after baking for a fresh, tangy finish.
- If you prefer your salmon extra crispy, broiling for the last 2 minutes helps achieve a golden crust.
- Adjust seasoning and honey levels in the marinade and sauce to your taste preference.
- Use fresh parsley to add a vibrant touch and fresh herbal notes to the dish.
- Ensure potatoes are sliced evenly for uniform roasting and tenderness.
