If you’re looking for a dinner that’s easy, flavorful, and just downright satisfying, you’ve got to try this Sheet Pan Honey Garlic Salmon and Veggies Recipe. I absolutely love how everything comes together on just one pan – less mess, less fuss, and more time to enjoy your meal (or chill on the couch). When I first tried this, I was blown away by how the honey garlic sauce perfectly glazed the salmon and roasted veggies. Trust me, once you make this, it might just become your weeknight staple.
Why You’ll Love This Recipe
- One-Pan Wonder: Minimal cleanup means you’ll spend more time enjoying dinner and less time scrubbing pans.
- Perfectly Balanced Flavors: The sweet honey, punchy garlic, and zesty lemon sauce complement the salmon and veggies beautifully.
- Healthy and Wholesome: Packed with protein-rich salmon and nutrient-dense veggies, it’s a balanced meal you can feel great about.
- Meal Prep Made Easy: Makes great leftovers that reheat well for lunches or quick dinners during busy weeks.
Ingredients You’ll Need
The ingredients here are straightforward, fresh, and complement each other perfectly. I always recommend fresh broccolini if you can find it, but regular broccoli or even asparagus works well if you want to mix things up.
- Salmon fillet: Opt for wild-caught if possible; it has a firmer texture and tends to cook evenly on the sheet pan.
- Broccolini: Adds a lovely crunch and subtle sweetness; if you can’t find it, broccoli florets are a fine swap.
- Red and yellow bell peppers: Their vibrant colors brighten the dish, and they roast to a sweet, tender finish.
- Red onion: Gives a mild pungency and caramelizes nicely in the oven.
- Honey: Use pure honey for that perfect balance of sweetness and stickiness in the glaze.
- Olive oil, extra virgin: Adds depth and helps the sauce coat everything beautifully.
- Lemon juice: Freshly squeezed is best—it brightens the whole dish wonderfully.
- Soy sauce: Brings in a hint of umami and saltiness.
- Garlic cloves: Grated garlic infuses the sauce with bold aroma and flavor.
- Dried oregano: A touch of earthiness that balances the sweet and savory elements.
- Red pepper flakes: Adds just a little kick to keep things interesting.
- Salt and ground black pepper: Essential seasonings to bring it all together.
Variations
I love how flexible this Sheet Pan Honey Garlic Salmon and Veggies Recipe is! You can easily tweak it depending on what’s in your fridge or your taste buds that day. Here’s what I’ve played around with that worked great.
- Different Veggies: Once I swapped bell peppers for cherry tomatoes and sugar snap peas and my family went crazy for the burst of juicy freshness.
- Spice Level: If you like it spicy, I bump up the red pepper flakes or add a drizzle of sriracha before serving.
- Herbs: Fresh dill or parsley sprinkled after baking adds a bright, fresh note that pairs well with salmon.
- Gluten-Free: Just make sure your soy sauce is gluten-free (tamari works perfectly) for a safe swap.
How to Make Sheet Pan Honey Garlic Salmon and Veggies Recipe
Step 1: Prep Like a Pro
Start by preheating your oven to 400 degrees F and lining a large 9×13 baking sheet with unbleached parchment paper. This not only prevents sticking but also makes clean-up a breeze. While the oven warms up, in a small bowl, whisk together honey, lemon juice, soy sauce, grated garlic, oregano, red pepper flakes, salt, and black pepper until smooth. You’ll notice how that honey garlic sauce already smells incredible — an early sign you’re in for a treat.
Step 2: Arrange the Salmon and Veggies
Place your salmon fillet right in the middle of the baking sheet. Brush about a third of the honey garlic sauce generously over the top of the salmon, making sure it’s well coated. Then, toss the broccolini with another third of the sauce and spread it on one side of the salmon. On the other side, do the same with the bell peppers and red onion, coating them with the remaining sauce. This method ensures even flavor distribution, and you’ll find those veggies practically caramelize with the glaze.
Step 3: Bake to Perfection
Pop the sheet pan into your preheated oven and bake for about 20 minutes. You’ll want to check the salmon’s internal temperature with a thermometer if you have one – it should register around 140°F in the thickest part. Be careful not to overcook, especially if you’re using wild salmon, since it can dry out quickly. If your veggies aren’t roasted enough for your liking, transfer the salmon to a platter and cover with foil to keep it warm, then broil or bake the veggies a bit longer – just don’t walk away; broccolini can burn fast!
Step 4: Serve and Enjoy
This dish is fantastic served straight from the pan while everything’s still juicy and warm. I like to pair it with quinoa or a simple rice pilaf, but honestly, it’s so flavorful on its own that you can keep it light and just dig in!
Pro Tips for Making Sheet Pan Honey Garlic Salmon and Veggies Recipe
- Even Cooking: Try to pick salmon fillets of similar thickness to ensure everything cooks evenly on the sheet pan.
- Sauce Balance: Taste your honey garlic sauce before brushing it on; sometimes a touch more lemon brightens the flavors beautifully.
- Watch the Broccolini: Since broccolini can burn during broiling, keep a close eye or stir halfway through for even caramelization.
- Rest the Salmon: Letting the salmon rest for a few minutes after baking helps the juices redistribute, making every bite juicy.
How to Serve Sheet Pan Honey Garlic Salmon and Veggies Recipe
Garnishes
I often sprinkle a handful of freshly chopped parsley or a squeeze of lemon on top before serving — it adds a pop of color and a fresh brightness that perfectly balances the sweet glaze. If you like a bit of crunch, toasted sesame seeds also add a lovely nutty note.
Side Dishes
A light quinoa salad or simple steamed rice pairs wonderfully with this recipe. On slower days, I like to whip up some garlic mashed potatoes or buttery polenta to make it extra comforting.
Creative Ways to Present
For a special occasion, I like to plate the salmon over a bed of wilted spinach or baby arugula tossed with a lemon vinaigrette. A drizzle of extra honey garlic sauce on top and a few edible flowers make it look restaurant-worthy without much effort.
Make Ahead and Storage
Storing Leftovers
After your meal, I recommend storing leftovers in an airtight container in the fridge for up to 5 days. Because everything’s cooked together, the flavors actually deepen overnight, making the next-day lunch taste even better!
Freezing
I personally haven’t frozen this recipe often because it’s so quick to make fresh, but if you need to, wrap portions tightly in freezer-safe containers. Keep in mind the veggies might get a bit softer upon thawing, so I recommend using frozen leftovers in cooked dishes like rice bowls or pasta.
Reheating
To reheat, I pop leftovers in the microwave to keep the salmon moist – about 1-2 minutes depending on your microwave’s power. Alternatively, you can reheat in a 350°F oven for 10-15 minutes; just cover with foil so the salmon doesn’t dry out.
FAQs
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Can I use frozen salmon for this Sheet Pan Honey Garlic Salmon and Veggies Recipe?
Absolutely! Just be sure to thaw it fully in the fridge overnight to ensure even cooking. Frozen salmon tends to release more moisture, so pat it dry with paper towels before adding the sauce.
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What if I don’t have broccolini? Can I substitute it?
Definitely. Regular broccoli florets, asparagus, or even green beans would work wonderfully in this dish. You might need to adjust cooking times slightly depending on the vegetable.
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How do I know when the salmon is cooked perfectly?
The best way is to use an instant-read thermometer—salmon is done at 140°F internally. If you don’t have one, look for the flesh to flake easily with a fork but still feel moist inside.
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Can I make the honey garlic sauce ahead of time?
Yes, the sauce can be whisked together up to 2 days ahead and stored in the fridge. Just give it a good stir before using to recombine any separated ingredients.
Final Thoughts
This Sheet Pan Honey Garlic Salmon and Veggies Recipe has become one of those dishes I turn to when I want something healthy, quick, and utterly delicious. I hope you enjoy it as much as my family does — it really hits that sweet spot between easy weeknight cooking and restaurant-quality flavors. Give it a try and see how this simple sheet pan meal can totally change your dinner game!
Print
Sheet Pan Honey Garlic Salmon and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Sheet Pan Salmon and Veggies recipe offers a simple, healthy, and flavorful meal where tender salmon and vibrant vegetables are roasted together with a delicious honey garlic sauce. Perfect for meal prep or a quick weeknight dinner, this dish combines broccolini, bell peppers, and red onion with a tangy, slightly sweet sauce that enhances the natural flavors of the salmon and veggies.
Ingredients
Salmon and Vegetables
- 1.5 pounds salmon fillet
- 10 ounces broccolini (or broccoli)
- 2 large red and yellow bell peppers, cut into 2-inch pieces
- 1/4 red onion, sliced
Honey Garlic Sauce
- 3 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 3 large garlic cloves, grated
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (205 degrees C) and line a large 9×13-inch baking sheet with unbleached parchment paper to prevent sticking and for easy cleanup.
- Prepare Honey Garlic Sauce: In a small bowl, whisk together honey, lemon juice, soy sauce, grated garlic, dried oregano, red pepper flakes, salt, and black pepper until well combined to create the flavorful honey garlic sauce.
- Place Salmon on Sheet Pan: Position the salmon fillet in the center of the prepared baking sheet. Brush approximately one-third of the honey garlic sauce over the top of the salmon, coating it evenly.
- Arrange Broccolini and Toss: On one side of the salmon, place the broccolini. Drizzle with another third of the honey garlic sauce and toss gently to coat the broccolini evenly. Spread them out in a single layer on the sheet pan.
- Add Bell Peppers and Onion: On the opposite side of the salmon, add the red and yellow bell peppers along with the sliced red onion. Drizzle the remaining honey garlic sauce over the vegetables, toss gently to coat, and spread them evenly on the pan.
- Bake Everything: Bake in the preheated oven for 20 minutes, or until the internal temperature of the thickest part of the salmon reaches 140 degrees F (60 degrees C). Be careful not to overbake, especially if using wild salmon, as it is lean and cooks quickly. Farmed salmon may require slightly longer cooking time.
- Optional Extra Roasting: If you prefer your vegetables more roasted, carefully transfer the cooked salmon to a serving platter and cover it with foil to keep warm. Spread the vegetables evenly back on the baking sheet and broil or bake a little longer until they reach your desired level of roastiness. Keep a close eye on the broccolini to prevent burning.
- Serve: Serve the roasted salmon and vegetables hot. For a complete meal, serve with a side of quinoa or your favorite grain. This dish also works well for meal prepping leftovers.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 5 days to maintain freshness.
- Reheating: To reheat leftovers, use a microwave to prevent the salmon from drying out, or bake at 350°F (175°C) for 10-15 minutes until warmed through.
- This recipe was improved and updated as of August 2025.
Nutrition
- Serving Size: 1 serving (approximately 6 oz salmon with vegetables)
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
