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
Low CO2

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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

200 g

Red Potato

1 unit(s)


170 g

Green Beans

1 unit(s)

Garlic, cloves

½ unit(s)


1 unit(s)


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
Fat32 g
Saturated Fat9 g
Carbohydrate41 g
Sugar15 g
Dietary Fiber7 g
Protein30 g
Cholesterol95 mg
Sodium600 mg
Trans Fat0.3 g
Potassium1450 mg
Calcium150 mg
Iron3 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. Remove 1 tbsp (2 tbsp) butter from fridge. Set aside to come up to room temperature.Garlic Guide for Step 5:• Mild: 1/4 tsp (1/2 tsp) • Medium: 1/2 tsp (1 tsp) Quarter potatoes.Peel, then cut carrot into 1/4-inch rounds.Trim, then halve green beans. Thinly slice chives.Cut half the lemon (whole lemon for 4 ppl) into wedges.Peel, then mince or grate garlic.

Roast potatoes and carrots

Add carrots, potatoes, half the Lemon-Pepper Seasoning and 2 tsp (4 tsp) oil 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 golden brown and cooked through, 18-20 min.

Prep green beans

Meanwhile, add green beans, 2 tsp (4 tsp) oil and remaining Lemon-Pepper Seasoning to the same bowl. Season with salt, then toss to coat.Once veggies have roasted for 5-6 min, add green beans to one side of another parchment-lined baking sheet. Toss to combine. Set aside.

Prep and roast salmon

Meanwhile, pat salmon dry with paper towels. Season with pepper and 1/8 tsp (1/4 tsp) salt.Combine honey, mustard and half the garlic in a small bowl. Spread honey-mustard sauce over tops of salmon.Arrange salmon on the other side of the baking sheet with green beans. Roast in the middle of the oven until salmon is cooked through and green beans are tender, 8-10 min.** (NOTE: For 4 ppl, roast salmon in the top of the oven.)

Finish veggies

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

Finish and serve

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

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