Description
This Sheet Pan Honey Garlic Salmon with Veggies is a quick and easy one-pan meal perfect for busy weeknights. Tender salmon fillets are roasted to perfection with a luscious honey garlic glaze alongside vibrant and flavorful roasted vegetables. The combination of sweet, savory, and aromatic ingredients creates a balanced dish that’s both wholesome and delicious, with minimal cleanup required.
Ingredients
Scale
Salmon and Honey Garlic Sauce
- 4 (6 oz) salmon fillets, skin-on or skinless
- 1/4 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (optional)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil (or olive oil)
- Salt and pepper to taste
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Vegetables
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). This temperature ensures the salmon and vegetables roast evenly and develop a nice caramelized color.
- Prepare Baking Sheet: Line a large baking sheet with parchment paper or aluminum foil for easy cleanup and to prevent the salmon from sticking, preserving the flavors.
- Make Honey Garlic Sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, fresh ginger (if using), rice vinegar, sesame oil, and a pinch of salt and pepper until smooth and glossy.
- Coat Salmon: Place the salmon fillets on one side of the prepared baking sheet. Generously brush half of the honey garlic sauce over the salmon, ensuring each fillet is evenly coated. Reserve the other half for later.
- Prepare Vegetables: In a large bowl, toss together broccoli florets, sliced red bell pepper, sliced zucchini, and halved cherry tomatoes. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Toss well until all vegetables are evenly coated.
- Arrange Vegetables: Spread the seasoned vegetables out in a single layer on the opposite side of the baking sheet from the salmon. Avoid overcrowding to ensure they roast rather than steam.
- Roast: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized. Watch carefully to avoid burning.
- Final Glaze: In the last 2-3 minutes of baking, brush the remaining honey garlic sauce over the salmon for an extra layer of flavor and glaze.
- Finish and Serve: Remove the baking sheet from the oven and let it rest for a couple of minutes. Garnish the salmon with sesame seeds and sliced green onions before serving to add crunch and freshness.
Notes
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Fresh ginger adds depth but can be omitted if unavailable.
- Make sure the vegetables are spread out in a single layer to avoid steaming.
- Use skin-on salmon for more flavor and easier handling during roasting.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently.
