Are you tired of the same old dinner rotation and looking for fresh, healthy recipe ideas? This sheet pan Honey Garlic Salmon is the ultimate weeknight savior, combining sticky-sweet glazed fish with crisp roasted vegetables on a single tray.
This recipe is incredibly useful because it delivers a restaurant-quality meal with minimal cleanup, making it perfect for busy professionals and parents who need to get dinner on the table fast. Packed with heart-healthy omega-3s and fiber, it’s a dish that seniors and kids alike will love for its tender texture and sweet-savory flavor. It’s nutritious, delicious, and ready in a flash.
Quick Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Difficulty: Easy
Ingredients
For the Sheet Pan:
- 4 Salmon fillets (about 6 oz each, skin-on or off)
- 1 lb Asparagus, woody ends trimmed
- 1 large Red Bell Pepper, chopped into 1-inch chunks
- 2 tbsp Olive oil
- Salt and black pepper to taste
- Lemon slices (for garnish)
For the Honey Garlic Sauce:
- 1/3 cup Honey
- 1/4 cup Soy Sauce (or Coconut Aminos for a gluten-free/soy-free option)
- 1 tbsp Lemon juice (freshly squeezed)
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated (fresh is best)
- 1/2 tsp Cornstarch mixed with 1 tsp water (optional, for thicker sauce)
- Note: This recipe is naturally Halal as written. Ensure your soy sauce is certified Halal or alcohol-free if strict dietary observance is required.
Instructions
- Preheat and Prep Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Season the Veggies Place the asparagus and chopped bell peppers on the baking sheet. Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper. Toss well to coat, then arrange them on one side of the pan (or around the edges) to make room for the salmon.
- Prepare the Sauce In a small saucepan over medium heat, combine the honey, soy sauce, lemon juice, minced garlic, and ginger. Whisk together and let it simmer for 2–3 minutes until slightly thickened. (If you prefer a very sticky glaze, whisk in the cornstarch slurry here and cook for another minute).
- Arrange the Salmon Place the salmon fillets on the baking sheet. Pat them dry with a paper towel to ensure they roast rather than steam.
- Glaze and Bake Pour about 2/3 of the honey garlic sauce over the salmon fillets, brushing it evenly over the top. Save the remaining sauce for serving. Bake in the preheated oven for 12–15 minutes, or until the salmon is opaque and flakes easily with a fork, and the veggies are tender-crisp.
- Broil (Optional) For a caramelized finish, switch the oven to “Broil” for the final 1–2 minutes. Watch closely to prevent burning.
- Serve Remove from the oven. Drizzle the reserved sauce over the fish and veggies. Serve immediately with lemon slices.
Tips, Variations & Storage
Substitutions & Swaps
- Vegetarian: Swap the salmon for cubes of firm tofu or chickpeas. Adjust baking time to 20–25 minutes for crispiness.
- Gluten-Free: Use Tamari or Coconut Aminos instead of standard soy sauce.
- Veggie Variations: Broccoli florets, zucchini rounds, or green beans work perfectly in place of asparagus.
Make-Ahead Advice You can chop the vegetables and mix the sauce ingredients (store in a jar) up to 24 hours in advance. Keep them refrigerated until you are ready to bake.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: It is not recommended to freeze the roasted vegetables as they may become mushy upon thawing. However, the cooked salmon can be frozen for up to 2 months.
Serving Ideas Serve this dish over steamed jasmine rice, brown rice, quinoa, or cauliflower rice for a complete meal.
FAQ
Can I use frozen salmon? Yes, but you must thaw it completely before cooking. Thaw it overnight in the fridge or in a bowl of cold water for 30 minutes. Pat it very dry before adding the sauce.
How do I know when the salmon is done? The salmon is cooked when it changes from translucent to opaque pink and flakes easily when pressed with a fork. The internal temperature should reach 145°F (63°C).
Is this recipe spicy? No, it is sweet and savory. If you want a kick, add a teaspoon of sriracha or red pepper flakes to the sauce.
Nutrition Facts
- Calories per serving: 420
- Protein: 34 g
- Carbs: 28 g
- Fat: 19 g
Conclusion
This Honey Garlic Salmon with Roasted Veggies recipe is simple, flavorful, and perfect for anyone looking to eat healthy without spending hours in the kitchen. Give it a try this week and let us know how it turned out in the comments below!
