Sheet Pan Mustard-Glazed Salmon with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A balanced dinner featuring tender salmon fillets glazed with a tangy mustard sauce, roasted alongside sweet potatoes and carrots for a colorful, nutritious meal. This Mediterranean-inspired seafood recipe, ready in about 50 minutes, pairs salmon fillets, Dijon mustard, 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 a quick salad or grain on the side. 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 pieces, 6 oz each salmon fillets
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 3 tbsp olive oil
• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 3 large, peeled and sliced into 1/2-inch thick rounds carrots
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp, chopped fresh thyme

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Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, and 1 tbsp olive oil until smooth.
2. Step 2: On a large rimmed baking sheet, toss 2 medium sweet potatoes (1-inch cubes) and 3 large carrots (1/2-inch rounds) with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Spread out in an even layer.
3. Step 3: Roast the vegetables for 20 minutes, stirring halfway through to ensure even browning.
4. Step 4: Remove the baking sheet from oven, push vegetables to the sides, and place 4 salmon fillets (6 oz each) skin-side down in the center.
5. Step 5: Brush the salmon generously with the prepared mustard-honey glaze and sprinkle 1 tbsp chopped fresh thyme over the entire sheet.
6. Step 6: Return to oven and roast for an additional 12-15 minutes, until salmon flakes easily with a fork and vegetables are tender.
7. Step 7: Serve warm, spooning any pan juices over the salmon and vegetables.