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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
240 g
Red Potato
170 g
Carrot
170 g
Brussels Sprouts
1 unit
Garlic, cloves
½ unit
Lemon
1 tbsp
Honey
1 tbsp
Whole Grain Mustard
(Contains Mustard)
½ tbsp
Lemon-Pepper Seasoning
7 g
Chives
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1.33 tbsp
Oil*
¼ tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.)
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.
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.
