Sheet pan dinners are a weeknight dinner life saver. This fuss-free, flavorful recipe starts with new potatoes with button mushrooms that have been tossed in olive oil, salt, and pepper. You'll roast these veggies first so they can start browning and tenderizing before you add your salmon fillet. The dish really comes together at the end when you'll add a drizzle of homemade honey mustard sauce and fresh parsley. Prep only takes about 20 minutes, and if you preheat your pan while you wash and slice the mushrooms and potatoes, you'll save even more time (and get better results).
How to Make It
Step 1
Heat oven to 400°F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper.
Step 2
Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
Step 3
Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.
Step 4
Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.
Step 5
Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.
