Honey Garlic Salmon and Veggies Sheet Pan Dinner

overhead shot of honey garlic salmon and veggie sheet pan dinner

4.53 from 21 votes

Honey Garlic Salmon and Veggies Sheet Pan Dinner

This Honey Garlic Salmon and Veggies Sheet Pan Dinner is about as easy as it gets to get dinner on the table in 30 minutes and the cleanup is a cinch!

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: honey, Honey Garlic Salmon, salmon, zucchini

Servings:

Calories: 427kcal

Author: Joanna Cismaru

Equipment

11x17-inch Cookie Sheet

Ingredients

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

US Customary - Metric

Instructions

Preheat oven to 400℉. Spray a large baking sheet with cooking spray and set aside.
In a small bowl whisk together the honey, garlic, lemon juice, dill, and half the salt and pepper. Pour over the salmon and spread on both sides. Place the salmon in the middle of the baking sheet. Place some lemon slices over the salmon, if preferred.
Season the zucchini and tomatoes with the remaining salt and pepper, then drizzle the olive oil over them and place in the sheet pan around the salmon.
Place the sheet pan in the oven and bake for 15 minutes. Turn the broiler on and broil for another 3 to 5 minutes or just until the top browns a bit. Make sure you watch it often as it could burn quickly.
Serve immediately.

Notes

If you don't like zucchini, you can use any type of vegetables that you like. For example, broccoli, cauliflower, Brussels sprouts, potatoes, etc.
Salmon can be stored for up to 3 days stored in an airtight container in the fridge. You can freeze cooked salmon for 2 – 3 months to ensure freshness. Allow it to thaw completely in the fridge before bringing back up to temperature in the oven.

Nutrition