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Here’s what you need for this dish: - 4 salmon fillets (skinless) - 1/4 cup honey - 4 cloves garlic, minced - 1 tablespoon soy sauce (low sodium) - 1 tablespoon apple cider vinegar - 1 tablespoon Dijon mustard - 1 teaspoon grated fresh ginger - Salt and pepper to taste - 1 cup broccoli florets - 1 cup baby carrots, halved - 1 cup cherry tomatoes, halved - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) These ingredients come together to create a sweet and savory flavor. The honey adds a nice touch of sweetness. The garlic gives it a strong, bold taste. You might want to mix things up with these: - Other veggies like bell peppers or zucchini. - Fresh herbs like thyme or dill for extra flavor. - Sesame oil for a nutty twist. Using these can change the dish. It adds your personal flair and keeps it fresh. Each serving of this dish offers great nutrition. Here's what you can expect: - Calories: Approximately 350 - Protein: 30 grams - Fat: 15 grams - Carbohydrates: 25 grams - Fiber: 4 grams This meal is packed with healthy fats and protein. It makes for a well-rounded dinner. Plus, the veggies add vitamins and minerals too. 1. Preheat your oven to 400°F (200°C). This helps cook the salmon perfectly. 2. Line a large sheet pan with parchment paper. This makes clean-up easy. 3. In a medium bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, Dijon mustard, grated ginger, salt, and pepper. Mix until smooth. 4. Place the salmon fillets in the center of the sheet pan. Brush the honey garlic mix over them. Make sure they are well-coated. 5. In another bowl, toss the broccoli, carrots, and cherry tomatoes with the leftover honey garlic mixture. This adds great flavor to the veggies. 6. Arrange the veggies around the salmon on the sheet pan. 1. Put the sheet pan in the preheated oven. Bake for 15-20 minutes. 2. Check if the salmon flakes easily with a fork. This means it is done. 3. The veggies should be tender but still bright. To check if your salmon is done, use a fork. Gently press it into the thickest part. If it flakes easily, it is ready. The salmon should be opaque and not too shiny inside. If you’re unsure, you can cook it a bit longer. Just keep an eye on it to avoid overcooking. To cook salmon well, use fresh fillets. Look for bright color and no strong smell. Always start with a clean pan. Preheat your oven to 400°F (200°C) before you begin. This helps the salmon cook evenly. Place the salmon in the center of the pan. This way, it gets nice heat from all sides. You can boost flavor by adding herbs like dill or basil. Fresh lemon juice adds a bright taste too. If you enjoy a bit of spice, try adding red pepper flakes. A dash of sesame oil also gives a nice twist. Don't forget to taste your honey garlic mixture before using. Adjust salt and pepper to your liking. One common mistake is overcooking the salmon. This makes it dry. Keep an eye on the time. Use a fork to check doneness; it should flake easily. Another mistake is not seasoning enough. A little salt and pepper go a long way. Lastly, don’t crowd the pan with too many veggies. This can lead to steaming instead of roasting. {{image_2}} You can change up the veggies in this dish. Try using asparagus or zucchini. Cauliflower also works well. You can mix and match to fit your taste. Just make sure to cut them into similar sizes. This way, they cook evenly with the salmon. Want to switch up the flavor? Add some heat with red pepper flakes. You can also use lime juice instead of lemon for a fresh kick. If you love herbs, try adding dill or cilantro. These small changes can make a big difference in taste. No honey? Use maple syrup for a sweet touch. If you need a soy sauce swap, try coconut aminos. It’s a great option for a lighter flavor. You can also use agave nectar in place of honey. These swaps let you enjoy the dish in different ways. To store leftover Honey Garlic Sheet Pan Salmon, let it cool first. Place the salmon and veggies in an airtight container. This keeps them fresh. Store the container in the fridge. It lasts for up to three days. Make sure to separate the salmon from the veggies if you want different textures later. When you are ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. You can also use a microwave. Just use a microwave-safe dish and heat in short bursts. Check every 30 seconds to avoid overcooking. If you want to freeze the salmon, do it right after cooking. Wrap each piece tightly in plastic wrap. Then place them in a freezer bag. Squeeze out as much air as you can before sealing. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. This helps keep the texture nice. When ready to eat, reheat as described above. Yes, you can use skin-on salmon fillets. The skin adds flavor and texture. It also helps keep the fish moist while cooking. Just remember to adjust the cooking time if needed. Skin-on fillets might take a minute longer to cook compared to skinless. I recommend cooking salmon for 15 to 20 minutes at 400°F (200°C). The fish is done when it flakes easily with a fork. If you use thicker fillets, you may need to cook them a bit longer. Always check to ensure they are cooked through for safety. You can serve many sides with this dish. Here are some ideas: - Rice or quinoa for a healthy grain. - Mixed greens salad for freshness. - Garlic bread for a comforting touch. - Steamed asparagus or green beans for extra veggies. These sides balance the sweet and savory flavors of the salmon. Yes, this recipe is great for meal prep. You can store the salmon and veggies in airtight containers. It stays fresh in the fridge for up to three days. Just reheat in the microwave or oven before serving. This makes it easy to enjoy a healthy meal throughout the week. This blog post covered how to make Honey Garlic Sheet Pan Salmon. We explored key ingredients and optional add-ins. I shared clear steps for preparation and cooking, plus tips for getting the best results. You also learned about variations and storage options. With this knowledge, you can make a tasty meal that fits your style. Enjoy cooking and experimenting with salmon in new ways!

Honey Garlic Sheet Pan Salmon

Discover the delightful flavors of Honey Garlic Sheet Pan Salmon with this easy recipe! Perfect for busy weeknights, this dish combines tender salmon and vibrant veggies all baked on one pan. With a sweet and savory honey garlic sauce, it’s a meal you’ll love. Get ready to impress with minimal effort! Click through to explore the full recipe and bring this mouthwatering dish to your dinner table tonight.
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Ingredients
  

4 salmon fillets (skinless)

1/4 cup honey

4 cloves garlic, minced

1 tablespoon soy sauce (low sodium)

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon grated fresh ginger

Salt and pepper to taste

1 cup broccoli florets

1 cup baby carrots, halved

1 cup cherry tomatoes, halved

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy clean-up.

    In a medium bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, Dijon mustard, grated ginger, salt, and pepper until well combined.

      Place the salmon fillets in the center of the prepared sheet pan. Brush a generous amount of the honey garlic mixture over the salmon fillets.

        In a separate bowl, toss the broccoli, carrots, and cherry tomatoes with the remaining honey garlic mixture until thoroughly coated. Arrange the vegetables around the salmon on the sheet pan.

          Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender.

            Remove the sheet pan from the oven and let it rest for a few minutes.

              Serve the salmon and vegetables warm, garnished with fresh parsley and lemon wedges on the side.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4