Smart Honey-Mustard Sheet Pan Salmon
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Smart Honey-Mustard Sheet Pan Salmon

Smart Honey-Mustard Sheet Pan Salmon

with Chive Butter-Tossed Roasted Veggies

This autumn-inspired sheet pan dinner isn't just beautiful to look at, it also brims with fibre-dense lemon-pepper-tossed veggies and gorgeous salmon fillets glazed in a honey-mustard sauce to amp up flavours!

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Calorie Smart
Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

240 g

Red Potato

170 g


170 g

Brussels Sprouts

1 unit

Garlic, cloves

½ unit


1 tbsp


1 tbsp

Whole Grain Mustard

(Contains Mustard)

½ tbsp

Lemon-Pepper Seasoning

7 g


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.33 tbsp


¼ tsp


0.06 tsp



Nutrition Values

Calories560 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate46 g
Sugar14 g
Dietary Fiber8 g
Protein33 g
Cholesterol72 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl



Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild and 1/2 tsp medium. Remove 1 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Quarter potatoes. Peel, then cut carrot into 1/4-inch rounds. Halve Brussels sprouts (if larger, quarter them).Thinly slice chives. Cut half the lemon into wedges (whole lemon for 4 ppl).Peel, then mince or grate garlic.

Roast potatoes and carrots

Add carrots, potatoes, half the Lemon-Pepper Seasoning and 2 tsp oil (dbl for 4 ppl) to a large bowl. Season with salt, then toss to combine. Add veggies to a parchment-lined baking sheet. Roast in the middle of the oven until slightly softened, 5-6 min.

Roast Brussels sprouts

Meanwhile, add Brussels sprouts, 2 tsp oil (dbl for 4 ppl) and remaining Lemon-Pepper Seasoning to the same large bowl. Season with salt, then toss to coat. Once veggies have roasted for 5-6 min, add Brussels sprouts to the baking sheet. Toss to combine. Roast in the middle of the oven until Brussels sprouts slightly soften, 8-10 min.

Prep and roast salmon

Meanwhile, pat salmon dry with paper towels. Season with pepper and 1/8 tsp salt. Combine honey, mustard and half the garlic in a small bowl. Spread honey-mustard sauce over tops of salmon. When Brussels sprouts have roasted for 8-10 min, carefully remove the baking sheet from the oven. Stir veggies, then push to one side of the baking sheet. (NOTE: For 4 ppl, skip this part of the step and arrange salmon on another parchment-lined baking sheet.) Arrange salmon on the other side of the baking sheet. Roast in the middle of the oven until salmon is cooked through and veggies are tender, 8-10 min.** (NOTE: For 4 ppl, roast salmon in the top of the oven.)

Finish veggies

Meanwhile, add half the chives, 1 tbsp softened butter and 1/2 tsp remaining garlic to the same bowl (from step 3). (NOTE: Reference garlic guide.)When veggies are done, add to the bowl, then toss until butter melts and coats veggies.

Finish and serve

Gently remove and discard salmon skin, if desired. Divide veggies between plates. Top with salmon. Squeeze a lemon wedge over salmon, if desired. Sprinkle with remaining chives.

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