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Honey Mustard Glazed Salmon with Roasted Sweet Potatoes

Honey Mustard Glazed Salmon with Roasted Sweet Potatoes

Dinner
Prep Time
20min
Cook Time
35min
Servings
4
Calories
420
Chef's Note

For the best results, look for salmon fillets of even thickness so they cook at the same rate. If you prefer a more caramelized glaze, you can brush the salmon with the glaze again during the last 5 minutes of cooking or place under the broiler for 1-2 minutes at the end of cooking time. Just watch carefully to prevent burning!

Tags
salmon
seafood
honey mustard
sweet potatoes
roasted
gluten-free
dairy-free
dinner
healthy
weeknight
Ingredients

  • 4 6-oz fillets salmon fillets

  • 2 large sweet potatoes

  • 3 tablespoons olive oil

  • 3 tablespoons honey

  • 2 tablespoons Dijon mustard

  • 1 tablespoon whole grain mustard

  • 2 cloves garlic

  • 2 teaspoons fresh thyme

  • 1 whole lemon

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon paprika

  • 2 tablespoons fresh parsley

Instructions
  • 1

    Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

  • 2

    Peel the sweet potatoes and cut them into 1-inch cubes. Place them in a bowl and toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika.

  • 3

    Spread the sweet potatoes on one side of the prepared baking sheet in a single layer. Roast for 15 minutes.

  • 4

    While the sweet potatoes are roasting, prepare the honey mustard glaze. In a small bowl, whisk together 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of whole grain mustard, 2 minced garlic cloves, 1 tablespoon of olive oil, 1 teaspoon of fresh thyme leaves, the zest of half a lemon, and 1 tablespoon of lemon juice.

  • 5

    Pat the salmon fillets dry with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

  • 6

    After the sweet potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Push the sweet potatoes to one side of the baking sheet and place the salmon fillets on the other side, skin-side down.

  • 7

    Brush the salmon generously with the honey mustard glaze, reserving about 2 tablespoons for serving.

  • 8

    Return the baking sheet to the oven and continue roasting for 12-15 minutes, until the salmon is cooked through (internal temperature of 145°F/63°C) and the sweet potatoes are tender and caramelized.

  • 9

    Cut the remaining half of the lemon into wedges.

  • 10

    Serve the salmon with the roasted sweet potatoes, drizzle with the reserved glaze, and garnish with chopped fresh parsley and lemon wedges.

Nutrition Information (per serving)
420
Calories
32g
Protein
35g
Carbs
18g
Fat
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