Sheet Pan Honey-Mustard Salmon with Vegetables
A quick seafood and vegetable dinner for one
Ingredients
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 medium carrot trimmed and cut into 1/4-inch-thick slices (about 1/2 cup)
- 1/2 cup thinly sliced red onion from 1 small onion
- 1 cup thinly sliced shiitake mushrooms
- 1/2 teaspoon flaky sea salt
- 2 tablespoons olive oil
- 1/3 pound skin-on salmon fillet about 1-inch thick
- 1 teaspoon butter cut into four pieces
- 3 shiso leaves thinly sliced (alternatively, you could use mint or basil)
Instructions
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Preheat oven to 375°F. Line a quarter sheet pan with parchment paper. In a small bowl, whisk together Dijon mustard and honey, set aside.
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In a medium bowl, toss together carrot slices, sliced onion and mushrooms, salt and olive oil. Place vegetable mixture on prepared sheet pan. Place salmon on top of sliced vegetables. Drizzle honey-mustard mixture on salmon. Place pieces of the butter on top of the vegetables.
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Bake until salmon is cooked to desired degree of doneness and vegetables are tender, 16-18 minutes. Sprinkle shiso leaves on top and serve immediately.