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Tender baked salmon with a honey Dijon garlic chili sauce glaze, crispy roast potatoes, and vegetables, all cooked on one sheet pan or baking sheet

Tender baked salmon with a honey Dijon garlic chili sauce glaze, crispy roast potatoes, and vegetables, all cooked on one sheet pan or baking sheet. You can make a full supper on one tray with just a few ingredients that you probably already have in your kitchen. It tastes great and is really simple to make! I enjoy sheet-pan dishes like this one because you can get your ingredients ready as you go. You may make the glaze for the salmon while the potatoes are roasting. Then, when the potatoes are done, you can put everything on the pan with the potatoes and bake it for a few more minutes. The whole dish is ready in no time, and it’s all baked on a sheet pan, so it’s a quick dinner with very little work and cleanup. This salmon supper on a sheet pan is very flexible and lets you choose the seasoning you want to use, as I explain in the recipe notes below. You will adore it, and it is the perfect meal for the middle of the week!

I love using this glaze on fish. You can use it on these little pieces of fish or even on a full fish. Don’t be fooled by the sriracha; it’s not a glaze in the Asian way, but you can make it one if you want. The sriracha not only gives the glaze some color, but it also gives it a deep, smokey garlic flavor with a little bit of heat that I enjoy. But it’s not too hot. If you don’t like heat, you might lower the amount or leave it out altogether and add a little more seasoning. The honey turns into caramel, which provides a pleasant sweetness, while the Dijon mustard adds a nice tangy, savory taste. Dijon mustard is one of those secret substances that really does make everything taste better. I think the glaze is just right for our taste, but if you want to really pour it on for more flavor, you may double it.

These roasted potatoes on a sheet pan are the tastiest, crispiest, and easiest to make! I’m not kidding. We love baby potatoes in our family, so I always make them this way, with salmon or as a side dish that never lets us down. You can change the spices on them to fit whatever you’re making, and I even double the amount if I’m making them as a side. They get so crispy, and if you’re baking them by themselves, simply stick them in for the whole 35 minutes and check on them halfway through to shake or flip them. The edges are crispy, and they always turn out perfectly. They’re really good.

Ingredients

You will need about four salmon fillets, which should weigh about 6 ounces (170 grams). If you don’t like salmon, try firm-fleshed white fish like hake, halibut, or cod. They are mild, meaty, and easy to cook, just like salmon. The meat will be opaque and flake off easily, just like salmon, when they are done. I use baby potatoes and cut them in half. You can use Yukon gold (waxy potatoes) or full size red potatoes, but be careful to chop them into pieces that are about the same size as half baby potatoes. I used asparagus and cherry tomatoes as vegetables. These vegetables roast very quickly, so if you want to use different ones, try to pick ones that cook for the same amount of time, like green beans, broccoli, cauliflower, or zucchini spears. Other vegetables, like Brussels sprouts or sliced carrots, will need more time, so they may need to go in with the potatoes. For tossing the veggies in, use olive oil. For this dish, I used a lemon pepper spice mix, but you may use any seasoning blend you prefer, such as Italian seasoning or even an all-purpose one. A mix of harissa or za’atar would be good, as would herbs de Provence or Tex Mex. The sauce atop the salmon is quite flexible and may be used with almost any seasoning mix. The only thing I would say is to keep an eye on the salt in the spice mix you use. If food already has salt in it, you should either add less or not at all. You can make your own blend if you wish. Maybe adding thyme or oregano and paprika would be good. You will need salt and black pepper in addition to the seasoning mix you chose. If you want some extra spice, you might add chili flakes. Like with any seasoning, change the amounts to suit your taste. To make the sauce, you’ll need melted butter, sriracha or any garlic chili sauce, dijon mustard, and honey. Change the amounts to suit your taste. I like to end the meal with a squeeze of lemon juice and serve it with extra wedges and fresh parsley that has been chopped.

How to Cook Salmon and Vegetables on a Sheet Pan

Get the oven ready and the pan ready.
Put the potatoes in a bowl with the spices and roast them.
Make the sauce by mixing the ingredients and brushing them on the fish.
Take the pan out of the oven and move the potatoes to one side. Then, add the salmon filets, asparagus, and tomatoes to the pan. Drizzle the vegetables with olive oil and season them with salt and pepper.
Put the pan back in the oven and keep baking the salmon and vegetables until the fish is done. Serve with lemon wedges and fresh chopped parsley.

How to Make Meals on a Sheet Pan

Timing is key: The salmon is perfectly tender and doesn’t take long to bake, just like the other two veggies I chose. I picked vegetables that will cook at around the same time as the salmon. The ones that need longer put in the oven first.

Size matters: The most important thing is to use a fairly large sheet pan so that the salmon and vegetables have room to move about. This will help them all cook evenly and get crispy instead of steaming.

Know your veggies: You can definitely change the vegetables you use here. I adore this mix with radishes, carrots, and even green beans. I also love asparagus and tomatoes. Just be sure you know what your vegetables are. You might need to put root vegetables or Brussels sprouts in the oven at the same time as the potatoes because they probably need the same amount of time to bake. Zucchini spears wouldn’t take as long, thus they would be a nice substitute for asparagus. Broccoli or broccolini would also work. There are so many alternatives, and you can switch things up based on what veggies your family likes to eat with salmon.

Recipe Details

Four servings
Time to get ready: 10 minutes
Time to cook: 35 minutes
Total time: 45 minutes.

Ingredients List

4 salmon fillets (6 oz | 170 g)
1 pound of asparagus with the ends cut off
1½ pounds of young potatoes, cut in half
1 cup of cherry tomatoes or grape tomatoes, either on the vine or off.
4 tablespoons of olive oil, separated
Salt and pepper to taste
2 teaspoons of your favorite seasoning blend, plus ½ teaspoon extra (I used lemon pepper)*
Two tablespoons of honey
½ teaspoon of Dijon mustard
1 teaspoon of sriracha or any other chili garlic sauce
1 tablespoon of melted butter
Sliced lemons and chopped fresh parsley for serving

Instructions

Set the oven to 425°F. Use foil or parchment paper to line or spray/grease a large sheet pan.
Add 2 tablespoons of the olive oil, salt and pepper to taste, and 2 teaspoons of the herb mixture to the potatoes. Put them on a big sheet pan and bake them in a preheated oven for 20 minutes, checking them halfway through and shaking them.
Get the sauce ready for the salmon while you wait: In a small bowl, mix together the melted butter, sriracha, honey, Dijon mustard, and the last ½ teaspoon of the herb blend with a touch of salt and pepper. Put sauce on the salmon fillets.
Take the hot pan out of the oven with caution. Move the potatoes to one side of the pan and carefully place the salmon fillets, tomatoes, and asparagus on the sheet pan.
Add the last two tablespoons of olive oil to the asparagus and tomatoes, and season with salt and pepper to taste.
Put the pan back in the oven and cook for another 15 minutes, or until the salmon is thoroughly cooked and the asparagus is soft enough to be pierced with a fork. When the meat is opaque and flakes off easily, you know they are done. If you want a bit more color or char, you can broil or put it on the broiler for a few minutes.
Serve right away, with chopped parsley and lemon slices on top. If you want, you can squeeze lemon juice over everything.

Note for the Recipe

I used lemon pepper for the seasoning mix and loved it. I also like using Italian seasoning mix. You can use any combination you want. You might use a harissa blend, a za’atar blend, or even herbs of Provence or Tex Mex. It really depends on what you like. For the most part, the sauce on the salmon goes well with any flavor mix. The only thing I would say is to keep an eye on the salt in the spice mix you use. If food already has salt in it, you should add less or none at all.