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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.

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)

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

Find it online: https://recipesbyjanet.com/honey-garlic-salmon-and-veggies-sheet-pan-dinner/