Simple Baked Salmon & Vegetables with Honey Mustard

A Healthy, One-Pan Dinner That’s Ready in 20 Minutes

This simple salmon recipe is perfect for busy weeknights when you want something healthy and delicious. Everything cooks together on one pan, making cleanup easy while giving you a complete meal with protein and vegetables.

Why You’ll Love This Salmon Recipe

• Heart-healthy – salmon is packed with good fats and protein
• One-pan cooking – everything bakes together for easy cleanup
• Quick and simple – ready in less than 25 minutes
• Colorful and nutritious – fresh vegetables add vitamins and fiber
• Great for beginners – hard to mess up and very forgiving
• Perfect portion control – each fillet is one serving

What You Need

Main Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 cup cherry tomatoes, cut in half
• 2 small zucchinis, sliced into rounds
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Honey Mustard Dressing:

• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil

Step-by-Step Cooking Instructions

Getting Started:

1. Heat your oven to 400°F (200°C). This temperature cooks the salmon perfectly without drying it out.
2. Prepare your baking sheet by lining it with parchment paper or aluminum foil. This prevents sticking and makes cleanup much easier.

Preparing the Fish and Vegetables:

3. Check your salmon by looking for any small bones and removing them with tweezers or clean fingers. Pat the salmon fillets dry with paper towels – this helps them cook evenly.
4. Prepare the vegetables by washing the cherry tomatoes and cutting them in half. Slice the zucchini into rounds about 1/4 inch thick (about the thickness of a coin).
5. Arrange everything on the pan by placing the salmon fillets on the lined baking sheet first. Add the tomato halves and zucchini slices around the salmon, spreading them out so they’re not piled up.
6. Add oil and seasoning by drizzling the 2 tablespoons of olive oil over the salmon and vegetables. Sprinkle salt and pepper over everything. Use your hands or a spoon to make sure the vegetables are coated with oil.

Making the Honey Mustard Dressing:

7. Mix the dressing by putting the Dijon mustard, honey, lemon juice, and 1 tablespoon of olive oil in a small bowl. Use a fork or small whisk to mix everything together until it’s smooth and well combined.
8. Add dressing to the pan by drizzling or spooning the honey mustard mixture over the salmon fillets and vegetables. Don’t worry about covering everything perfectly.

Cooking Your Meal:

9. Bake in the oven for 15-18 minutes. The exact time depends on how thick your salmon fillets are.
10. Check if the salmon is done by gently pressing the top of a fillet with a fork. If it flakes apart easily and is no longer see-through in the center, it’s ready. The internal temperature should reach 145°F (63°C) if you have a meat thermometer.
11. Check the vegetables to make sure they’re tender when poked with a fork. The tomatoes should be soft and slightly shriveled, and the zucchini should be tender but not mushy.

Serving Your Meal:

12. Let it rest for 2-3 minutes after taking it out of the oven. This helps the salmon stay moist.
13. Serve immediately while everything is hot. You can make extra dressing to serve on the side if people want more.

Helpful Tips for Perfect Results

Choosing Good Salmon:

• Look for salmon that’s bright in color and doesn’t smell “fishy”
• Frozen salmon works fine – just thaw it completely first
• If your fillets are very thick (more than 1 inch), they may need 2-3 extra minutes of cooking time

Vegetable Tips:

• Don’t cut zucchini too thin or it will get mushy
• You can add other vegetables like bell peppers or asparagus
• If vegetables finish cooking before salmon, you can remove them first

Dressing Success:

• Make sure honey and mustard are at room temperature for easier mixing
• Taste the dressing before adding to the pan – add more honey if you like it sweeter
• Save some extra dressing to drizzle on top when serving

Health Benefits

This meal is packed with nutrition:

• Salmon provides omega-3 fatty acids that are good for your heart and brain
• Zucchini adds fiber and vitamin C with very few calories
• Tomatoes contain lycopene, which is good for your skin and heart
• Olive oil provides healthy fats that help your body absorb vitamins

Storage and Leftover Ideas

Storing: Keep leftover salmon and vegetables in the refrigerator for up to 2 days in a covered container.

Reheating: Warm gently in a 300°F oven for 8-10 minutes, or microwave for 1-2 minutes. Be careful not to overcook the salmon.

Using Leftovers: Cold leftover salmon is delicious in salads or sandwiches the next day.

Easy Ways to Change This Recipe

• Different vegetables: Try asparagus, bell peppers, or broccoli
• Spice it up: Add garlic powder or dried herbs like dill or oregano
• Make it Mediterranean: Add olives and feta cheese in the last 5 minutes
• Asian twist: Replace honey mustard with soy sauce and ginger
• Lemon lovers: Add thin lemon slices on top of the salmon

Serving Suggestions

This complete meal goes well with:

• A simple green salad
• Rice or quinoa
• Crusty bread to soak up the delicious juices
• A glass of white wine (if desired)

Troubleshooting Common Problems

Salmon is dry: Next time, cook for less time or cover with foil for part of the cooking Vegetables are mushy: Cut them thicker next time or add them to the pan 5 minutes after the salmon Not enough flavor: Use more salt and pepper, or make extra dressing

Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-28 minutes
Serves: 4 people
Calories: About 350 per serving