One Pan Mustard and Honey Crusted Salmon and Vegetables
A delicious and simple salmon and veggie sheet pan meal that will have dinner on the table in no time!
1 ½ -2pounds of salmon (4 slices- about 2 inches thick a piece)
1head of broccoli chopped into florets
1cupcremini mushrooms quartered
1red bell pepper sliced
Honey Dijon Sauce
4cloves garlic, peeled and minced
⅓cupwhole grain mustard
1tspchopped fresh Italian parsley
½of a lemon's juice
a large pinch of red pepper flakes
Pre-heat your oven to 400 degrees
In a medium bowl, mix together all of your ingredients for your sauce.
Grab a small bowl and take 4 tbsp of your prepared sauce and add that to your bowl.
Mix the olive oil into your small bowl until it is well blended.
On a large roasting pan, add your prepped vegetables.
Take the sauce from the small bowl with the olive oil and drizzle it over your vegetables and with your hands toss it all around until they are well coated. Once the vegetables are coated, push them to the sides of your pan to make room for the salmon.
Now, place your salmon in the center of the pan. Salmon should be skin side down.
Take the remaining marinade you made in the medium bowl and pour over top of the salmon making sure to coat all of it.
Place salmon and vegetables in the oven for about 30 minutes or until the salmon is fully cooked through. It is fully cooked when it turns a lighter pink and starts to flake.
Once the salmon is cooked through, turn on the broiler in your oven and broil the top of your salmon and vegetables until you start to see the marinade crust bubble, about 4 minutes