Description
This easy sheet pan salmon dinner pairs tender fish with sweet corn, soft zucchini, juicy tomatoes, and a glossy honey garlic sauce. It roasts quickly, tastes fresh and cozy, and keeps cleanup simple.
Ingredients
- 4 salmon fillets, about 6 ounces each
- Salt and black pepper, to taste
- 3 tablespoons honey
- 3 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- 2 medium zucchini, sliced into half moons
- 2 ears corn, kernels removed, or 2 cups corn kernels
- 1 cup cherry tomatoes, optional
- Fresh parsley, for serving
- Lemon wedges, for serving
- Red pepper flakes, optional
Instructions
- Heat the oven: Preheat the oven to 400°F and line a large rimmed sheet pan with parchment paper.
- Make the sauce: Whisk together the honey, garlic, 2 tablespoons olive oil, lemon juice, Dijon mustard, paprika, a pinch of salt, and black pepper until glossy.
- Season the vegetables: Add the zucchini, corn, and tomatoes to the sheet pan. Drizzle with the remaining 1 tablespoon olive oil, season with salt and black pepper, and toss into an even layer.
- Add the salmon: Place the salmon fillets in the center of the pan. Spoon the honey garlic sauce over the tops, letting a little run onto the vegetables.
- Roast until done: Bake for 12 to 15 minutes, until the salmon is opaque, flakes easily with a fork, and the vegetables are tender with lightly golden edges.
- Finish and serve: Spoon pan juices over the salmon, then top with parsley, lemon wedges, and red pepper flakes if using.
Notes
Thaw frozen salmon completely and pat it dry before roasting so the glaze sticks well. Store leftovers in an airtight container in the refrigerator for up to 3 days, then reheat gently so the salmon stays tender.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Cuisine: American
Keywords: honey garlic salmon