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.

Tags:
Calorie Smart
Carb Smart
Low CO2
Allergens:
Salmon
Mustard
Milk

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

200 g

Red Potato

1 unit(s)

Carrot

170 g

Green Beans, trimmed

1 unit(s)

Garlic, cloves

1 unit(s)

Lemon

1 unit(s)

Honey

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

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*

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Nutrition Values

Calories570 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate43 g
Sugar16 g
Dietary Fiber8 g
Protein31 g
Cholesterol95 mg
Sodium770 mg
Trans Fat0.3 g
Potassium1500 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.

Utensils

Zester
Parchment Paper
Baking Sheet
Large Bowl
Measuring Spoons
Small Bowl

Instructions

Prep
1
  • 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
2
  • 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
3
  • 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
4
  • 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
5
  • 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
6
  • 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.