Sheet Pan Citrus-Honey Glazed Salmon with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A vibrant, easy sheet pan dinner featuring salmon glazed with a citrus-honey sauce alongside roasted seasonal vegetables. This Mediterranean-inspired sheet-pan recipe (gluten free), ready in about 33 minutes, pairs salmon fillets, orange juice, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) salmon fillets
• 1/4 cup, freshly squeezed orange juice
• 2 tbsp honey
• 1 tbsp soy sauce
• 2, minced garlic cloves
• 3 tbsp, divided olive oil
• 3 cups broccoli florets
• 2 cups baby carrots
• 1 large, cut into strips red bell pepper
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• for serving lemon wedges

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Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tbsp honey, 1 tbsp soy sauce, and 2 minced garlic cloves to create the glaze.
2. Step 2: On a large rimmed baking sheet, toss 3 cups broccoli florets, 2 cups baby carrots, and 1 large sliced red bell pepper with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread vegetables in an even layer.
3. Step 3: Place 4 salmon fillets skin-side down on the baking sheet among the vegetables. Brush each fillet generously with the citrus-honey glaze. Drizzle the remaining 1 tbsp olive oil over the salmon and vegetables.
4. Step 4: Roast in the preheated oven for 15-18 minutes until salmon is just cooked through and vegetables are tender with slightly caramelized edges.
5. Step 5: Remove from oven, season salmon and vegetables with remaining 1/2 tsp salt and 1/2 tsp black pepper, and serve immediately with lemon wedges.