Sheet Pan Honey Garlic Salmon and Roasted Vegetables

A close-up view of sheet pan honey garlic salmon and roasted veggies next to a colorful linen.

Sheet Pan Honey Garlic Salmon and Roasted Vegetables

Course: Entree

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 318kcal

Author: Kris Longwell

This Sheet Pan Honey Garlic Salmon is a nutritious, 30-minute meal that combines flaky fish and tender roasted vegetables on a single tray. Coated in a sweet and savory glaze, it’s an effortless solution for busy weeknights and a flavorful favorite for Lenten Fridays.

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Equipment

1 large sheet pan (or baking sheet) lined with parchment paper, or two smaller pans.

Ingredients

For the Honey Garlic Glaze

¼ cup honey
1 tablespoon soy sauce preferably low-sodium
1 tablespoon lemon juice
3 cloves garlic minced
1 pinch red pepper flakes

For the Salmon and Veggies

1½ lbs baby potatoes halved or quartered
2 tablespoon olive oil divided
salt and pepper
1½ lbs green beans fresh, trimmed
4 6 oz salmon filets

Instructions

Put together the Glaze

Add the honey, soy sauce, lemon juice, garlic, and red pepper flakes (if using) in a small bowl and stir until combined. Set a little extra off the side for a final glazing of the salmon (don't use the glaze after you've brushed the uncooked salmon). Set aside.
¼ cup honey, 1 tablespoon soy sauce, 1 tablespoon lemon juice, 3 cloves garlic, 1 pinch red pepper flakes

Prepare the Sheet Pan Salmon and Veggies

Preheat oven to 400°F (200°C).
Place the halved (or quartered) potatoes and toss them with 1 tablespoon of olive oil and a healthy pinch of salt and pepper. Toss to coat. Place them on a large sheet pan (or baking sheet) that is lined with parchment paper (for easy clean-up). Roast the potatoes for 12 to 15 minutes.
1½ lbs baby potatoes, 2 tablespoon olive oil, salt and pepper
Meanwhile, toss the green beans in a small bowl with 1 tablespoon of olive oil and a healthy pinch of salt and pepper.
1½ lbs green beans
Toss the green beans with the partially roasted potatoes and spread them around the pan. Nestle the salmon filets in the middle of the pan. Liberally brush the glaze all over the top of the filets. Roast for another 12 to 15 minutes, or until the salmon is flaky and just cooked through (don't overcook them!).
4 6 oz salmon filets
Remove from the oven and serve at once with any of the reserved (unused) glaze at the table.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Check for Doneness: Salmon is perfectly cooked when it reaches an internal temperature of 145°F (63°C) or flakes easily with a fork. Avoid overcooking to keep the fish moist and tender.
Easy Cleanup: Always line your sheet pan with parchment paper or heavy-duty aluminum foil. The honey in the glaze caramelizes as it bakes and can be very difficult to scrub off a bare pan.
Gluten-Free Option: To make this recipe entirely gluten-free, simply swap the soy sauce for an equal amount of Tamari or coconut aminos.
Tender Veggies: If you prefer your green beans soft rather than "crisp-tender," add them to the pan 7–8 minutes before the potatoes are finished with their initial roast.
Serving Suggestion: This is a complete "one-pan" meal, but it also pairs beautifully with a side of fluffy quinoa or a light cucumber salad for extra freshness.

Nutrition