Honey Mustard Salmon and Potatoes Sheet Pan Dinner

By Becky Hardin

Updated Jun 19, 2026

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Honey Mustard Salmon and Potatoes is the perfect one-pan dinner meal. For this recipe, I take salmon filets and season them with honey mustard and a mix of panko crumbs and Parmesan cheese. The salmon cooks on top of potatoes, green beans, and tomatoes for a quick and easy dinner any night of the week. You can’t beat a meal that comes together in about 30 minutes, uses just one pan, and is healthy and full of flavor.

The Perfect Sheet Pan Dinner For A Busy Weeknight

This Honey Mustard Salmon and Potatoes is one of my go-to sheet pan dinners for those busy weeknights when I need a quick fix. The salmon bakes up tender and moist while the potatoes and vegetables roast, all on a single pan. I love that everything cooks together, so I don’t need to prepare separate side dishes. It’s a simple, satisfying meal that’s packed with flavor and makes cleanup a breeze with just one pan to wash afterward.

Though great for those busy weeknights, I like serving this when we entertain, whether it be a family gathering, fancy dinner party, or holiday celebration. This salmon and veggies meal tastes great no matter when I serve it. For a large group, the recipe is easily doubled.

Tips for Beginners

• Choose salmon filets that are the same thickness. Using fillets that are roughly the same size and thickness helps ensure they cook evenly and finish at the same time.
• Use same-sized vegetables. Keeping the potatoes, green beans, and tomatoes relatively uniform in size helps them cook evenly and finish at the same time.
• Change up the veggies. This recipe is incredibly versatile, so you can easily swap the green beans for other vegetables you have on hand. Asparagus, bell peppers, zucchini, broccoli, or even Brussels sprouts all work well with the honey mustard flavors.
• Let the salmon rest. A short rest after baking helps the salmon retain moisture and allows the flavors to settle.

Recipe Card

Honey Mustard Salmon and Potatoes Sheet Pan Dinner

Difficulty: Easy

4.77 from 13 votes

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 4

Author: Becky Hardin

Print Rate Pin

Honey Mustard Salmon and Potatoes is the perfect one-pan dinner recipe, ready in less than 30 minutes. It's healthy and full of flavor.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 1 lb. red potatoes quartered
• ▢ 2 cups green beans snipped
• ▢ 1 tbsp olive oil
• ▢ salt and pepper to taste
• ▢ 2 tsp garlic powder
• ▢ ½ cup honey mustard
• ▢ 2 tbsp dry mustard
• ▢ 1 cup panko bread crumbs
• ▢ ½ cup fresh parsley chopped
• ▢ ¼ cup grated Parmesan cheese
• ▢ 4 6 oz. salmon filets skin removed
• ▢ 2 cups cherry tomatoes whole

Video

Instructions 

• Preheat oven to 375℉
• In a large bowl, toss the potatoes, green beans, olive oil, salt and pepper, and garlic powder, making sure all the veggies are coated in the oil and spices.
  1 lb. red potatoes, 2 cups green beans, 1 tbsp olive oil, salt and pepper, 2 tsp garlic powder
• Spread the veggies out on a large baking sheet in a single layer. Bake for 10 minutes.
• Meanwhile, combine the mustards in a small bowl. Combine the panko, parsley, and Parmesan in another small bowl. Spread the mustard in a thick layer on one side of each salmon filet.
  ½ cup honey mustard, 2 tbsp dry mustard, 1 cup panko bread crumbs, ½ cup fresh parsley, ¼ cup grated Parmesan cheese, 4 6 oz. salmon filets
• Coat the mustard layer with panko mixture and pat to make sure it adheres.
• After the veggies have cooked for 10 minutes, remove from the oven and add the salmon. You can add them right on top of the veggies, or move the veggies around a bit to make room for the salmon. Add the tomatoes to the pan.
  2 cups cherry tomatoes
• Return to the oven and bake for another 15-18 minutes, or until the salmon is completely cooked through (opaque).
• Serve the salmon alongside the vegetables. Enjoy!

Equipment

• Baking Sheet
• Instant Read Meat Thermometer

Becky’s Tips

• Use salmon filets that are the same thickness so they cook at the same pace.
• Cut veggies the same size for even cooking
• Change up the veggies for asparagus, peppers, or zucchini.
• A short rest after baking will ensure the salmon is moist and flavorful. 
• Store in the fridge for up to 3 days, reheat in the oven. 

Serving: 1servingCalories: 493kcalCarbohydrates: 38gProtein: 43gFat: 18gSaturated Fat: 3gCholesterol: 99mgSodium: 317mgPotassium: 1742mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 43.6mgCalcium: 177mgIron: 4.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Honey Mustard Salmon and Potatoes Sheet Pan Dinner Step by Step

Get the oven going and cook the veggies: Preheat oven to 375℉. Toss 1 lb. of red potatoes and 2 cups of green beans with 1 tbsp of olive oil, salt and pepper to taste, and 2 tsp garlic powder. Make sure all the veggies are coated in the oil and spices, spread on a large baking sheet in a single layer, and bake for 10 minutes.

Prepare the salmon: Combine ½ cup honey mustard and 2 tbsp dry mustard in a small bowl.

Combine 1 cup panko breadcrumbs, ½ cup fresh chopped parsley, and ¼ cup grated Parmesan in a separate small bowl.

Spread the mustard in a thick layer on one side of each of the 4 salmon filets.

Then sprinkle on the panko mixture and pat it down to ensure it adheres.

Add the salmon to the sheet pan: Place the salmon on top of the veggies, or move the veggies aside and place the salmon on the pan. Add 2 cups of cherry tomatoes. Bake for another 15-18 minutes or until the salmon is cooked through.

Serve: Serve the salmon alongside the vegetables. Enjoy!

How to Store

Store leftover salmon and veggies in an airtight container in the fridge for up to 3 days.

Reheat

Reheat salmon and veggies in the oven until warmed through. Note that the veggies may not be as crisp once they are refrigerated and reheated.

Freeze

I don’t mind freezing leftover salmon, but I find roasted veggies get a bit mushy after they are frozen and thawed. When I do freeze the salmon, I’ll wrap it tightly and freeze it for up to 3 months, then thaw it in the fridge before reheating.

Serving Suggestions

While I find this sheet pan meal covers all grounds with potatoes, green beans, and tomatoes, I like to start us off with a fresh kale salad, a few fluffy Hawaiian rolls on the side, and then indulge in these sweet and tart gluten free lemon bars for dessert.

I love pulling together this sheet pan meal on a busy weeknight, as it comes together easily and I can get it on the table in about 30 minutes. However, I think it’s fancy enough to serve to guests for a holiday gathering or celebration dinner.

More Salmon Recipes To Try

• Grilled Salmon with Avocado Salsa features spice-rubbed salmon served with creamy avocado salsa.
• For this Parmesan Crusted Salmon, I take white wine Dijon salmon and coat it with a crispy garlic Parmesan crust and then drizzle it with a white wine sauce.
• This sweet and savory Grilled Salmon features garlic, honey Dijon, and a lemon marinade.

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