Honey Garlic Salmon and Veggies Sheet Pan Dinner

Why You’ll Love This Recipe

This recipe is a one-pan wonder that makes cleanup a breeze while delivering a balanced, nutritious meal. The honey garlic marinade adds just the right amount of sweetness and zest to the salmon, complementing the fresh veggies perfectly. It’s simple to prepare, cooks quickly, and is packed with vibrant flavors and wholesome ingredients.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoon honey

• 3 cloves garlic (minced)

• ¼ cup lemon juice (freshly squeezed)

• ¼ cup fresh dill (chopped)

• ½ teaspoon salt (or to taste)

• ½ teaspoon pepper (or to taste)

• 2 pound salmon fillet

• 2 medium zucchini (sliced)

• 12 cocktail tomatoes

• 1 tablespoon olive oil

• 1 lemon (cut into slices, optional)

Directions

1. Preheat oven to 400℉. Spray a large baking sheet with cooking spray and set aside.

2. In a small bowl, whisk together the honey, garlic, lemon juice, dill, and half the salt and pepper. Pour the mixture over the salmon and spread evenly on both sides. Place the salmon in the center of the baking sheet. Add lemon slices on top of the salmon if desired.

3. Season the zucchini and tomatoes with the remaining salt and pepper. Drizzle olive oil over the veggies and arrange them around the salmon on the sheet pan.

4. Bake the sheet pan in the preheated oven for 15 minutes.

5. Turn on the broiler and broil for an additional 3 to 5 minutes or until the top is slightly browned. Watch carefully to prevent burning.

6. Serve immediately.

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutes

• Cooking Time: 18-20 minutes

• Total Time: Approximately 30 minutes

Variations

• Substitute zucchini with asparagus, green beans, or bell peppers for different veggie options.

• Add a sprinkle of chili flakes to the honey garlic glaze for a spicy kick.

• Use fresh thyme or parsley instead of dill for a different herb flavor.

• Swap cocktail tomatoes for halved cherry tomatoes or grape tomatoes.

• For a lower-sodium version, reduce the salt or use a salt substitute.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheat gently in the oven at 300℉ for 10-15 minutes or in the microwave on medium power to avoid drying out the salmon.

• The veggies can be reheated separately or together with the salmon, but be mindful that tomatoes may become softer upon reheating.

FAQs

How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145℉. The flesh should be opaque and moist.

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw the salmon completely before baking for even cooking.

Can I make this recipe ahead of time?

You can prep the marinade and chop the veggies ahead, but it’s best to bake just before serving to keep the salmon and vegetables fresh and tender.

What if I don’t have fresh dill?

Dried dill can be used as a substitute, but use about one-third of the amount called for since dried herbs are more concentrated.

Can I use other types of fish?

Yes, firm fish like cod, halibut, or trout would work well with this recipe.

Is this recipe gluten-free?

Yes, all the ingredients used are naturally gluten-free.

How can I make this recipe spicier?

Add red pepper flakes or a dash of hot sauce to the honey garlic marinade before applying it to the salmon.

Can I cook this recipe on a grill?

Yes, you can cook the salmon and veggies on a grill using a grill-safe pan or foil packet.

What side dishes pair well with this meal?

Rice, quinoa, or a simple green salad would complement the salmon and veggies nicely.

Can I double the recipe?

Yes, just use a larger baking sheet or two separate pans to ensure even cooking.

Conclusion

This Honey Garlic Salmon and Veggies Sheet Pan Dinner is a delicious, easy-to-make meal that delivers fresh flavors and balanced nutrition all in one pan. Whether you’re cooking for your family or meal prepping for the week, this recipe will quickly become a favorite for its simplicity and taste. Give it a try and enjoy a wholesome dinner without the hassle.

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Honey Garlic Salmon and Veggies Sheet Pan Dinner

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A quick, healthy, and flavorful sheet pan dinner featuring tender salmon with zucchini and cocktail tomatoes, glazed with a sweet and tangy honey garlic sauce.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: Approximately 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baking, Broiling
• Cuisine: American
• Diet: Gluten Free

Ingredients

2 tablespoons honey

3 cloves garlic (minced)

¼ cup lemon juice (freshly squeezed)

¼ cup fresh dill (chopped)

½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

2 pound salmon fillet

2 medium zucchini (sliced)

12 cocktail tomatoes

1 tablespoon olive oil

1 lemon (cut into slices, optional)

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Instructions

1. Preheat oven to 400℉. Spray a large baking sheet with cooking spray and set aside.
2. In a small bowl, whisk together honey, garlic, lemon juice, dill, and half the salt and pepper. Pour mixture over salmon and spread evenly on both sides. Place salmon in the center of the baking sheet. Add lemon slices on top if desired.
3. Season zucchini and tomatoes with remaining salt and pepper. Drizzle olive oil over veggies and arrange around salmon on the sheet pan.
4. Bake in preheated oven for 15 minutes.
5. Turn on broiler and broil for an additional 3 to 5 minutes or until top is slightly browned, watching carefully to prevent burning.
6. Serve immediately.

Notes

• Substitute zucchini with asparagus, green beans, or bell peppers.
• Add chili flakes to the honey garlic glaze for a spicy kick.
• Use fresh thyme or parsley instead of dill for a different herb flavor.
• Swap cocktail tomatoes for halved cherry or grape tomatoes.
• Reduce salt or use salt substitute for a lower-sodium version.
• Store leftovers in airtight container in refrigerator for up to 2 days.
• Reheat gently in oven at 300℉ for 10-15 minutes or microwave on medium power to avoid drying out salmon.
• Veggies can be reheated separately or with salmon, but tomatoes may soften upon reheating.

Nutrition

• Serving Size: ¼ recipe
• Calories: Approximately 350 kcal
• Sugar: 7g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 2.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 70mg