I really can’t think of a better Monday recipe. This is no fuss, totally delicious, bright, and colorful, and made with only wholesome (delicious) ingredients. So it’s a keeper kind of dish! When it comes to weeknights, or let’s be honest, any night when things are busy. For me, things somehow seems even busier this year. I continuely find myself reaching for my easiest, quickest recipes that take no time to make. There’s been a lot of crockpot and sheet pan dinners, which no one ever complains about. This honey-mustard salmon recipe is a reflection of the foods I’m loving most right now. And most importantly, the Caesar-style parmesan dressing I am obsessed with.
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You might recall last week’s parmesan kale salad. The one with all that yummy dressing? It’s currently been on repeat almost every single night since I first made it. We really love it. And we love it because we love the dressing. It’s creamy and very similar to a Caesar dressing, but I swap the raw egg/mayo for tahini. I think it’s better. To make this an all-in-one dinner, start with your favorite potato and some brussels sprouts. Or use another green veggie like broccoli or asparagus! Toss the vegetables simply with olive oil, salt, and pepper, then throw them in the oven to get a head start on cooking. Meanwhile, prepare the salmon honey-mustard glaze. In a small bowl, mix some honey with whole grain mustard, garlic, chili powder, cayenne, olive oil, and then some salt and pepper to taste. Rub the honey mustard over each fillet, then arrange the fish on the same sheet pan with the potatoes/brussels sprouts. Roast until the salmon is cooked up to your preference, then broil to get it crispy! During this time, mix all of the ingredients for the dressing in a blender until creamy. And at this point, all the work is DONE. Let the fish finish cooking, then as soon as you pull everything out of the oven, drench the vegetables in the creamy dressing and sprinkle parmesan over the baking sheet. It melts into the sauce and makes everything on the sheet pan that much more delicious. And it smells incredible too! The only thing I’d add is a good piece of crusty bread for moping up the yummy sauces on the pan. So good! The salmon is perfectly buttery and garlicky, and the vegetables are addictingly delicious. If you have leftovers, you can save these in an airtight container in the fridge. Looking for other seafood dinners? Here are a few to try: 20 Minute Honey Garlic Butter Shrimp Garlic Butter Creamed Spinach Salmon 20 Minute Caribbean Shrimp Tacos with Roasted Jalapeño Pineapple Salsa Lastly, if you make this Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
