One sheet pan honey mustard salmon with green beans is a 30-minute weeknight win that keeps cleanup minimal, flavor maximal, and calories sensible. Did you know salmon provides about 22 g protein per 100 g, making this dish a quick source of lean protein and omega-3s? This guide is focused on practical steps and fast variations, better than generic recipes because it includes timing, common mistakes, and tested oven tips for consistent results. In this guide, you’ll learn how to prep, bake, and store this family-friendly meal, plus easy swaps for dietary needs. Read on for a simple plan and pro tips, and if you love bold sauces try our chicken enchiladas with green sauce for another dinner idea.
What Is One Sheet Pan Honey Mustard Salmon with Green Beans?
This recipe is a balanced, single-pan meal, where salmon filets roast on one side while green beans cook on the other, both glazed in a honey mustard sauce. The method emphasizes even heat and timing so the salmon stays tender, and the beans get tender-crisp texture.
It is ideal for busy cooks who want protein, fiber, and minimal cleanup. The honey mustard glaze combines Dijon, honey, brown sugar, garlic, and a touch of red pepper flakes for sweet, savory, slightly spicy notes.
Quick Facts about One Sheet Pan Honey Mustard Salmon with Green Beans
- Serving size, 1 filet plus 120 g green beans
- Protein, about 28 g per serving (varies with filet size)
- Calories, roughly 420 kcal per serving, depending on oil and sauce
- Omega-3 source, see USDA data for salmon at usda.gov
Pros & Cons
One-pan dinners cut prep and cleanup time while delivering good nutrition, but oven timing requires attention to avoid overcooking the salmon. This section weighs the trade-offs and helps you decide when to use this method.
- Pros:
- Fast, 25–35 minutes total cook time
- Minimal cleanup, one baking sheet
- Balanced meal, protein and veg in one pan
- Cons:
- Requires watchful timing for even doneness
- Thick filets may need extra minutes, which can overcook beans
One Sheet Pan Honey Mustard Salmon with Green Beans
Ingredients
For the Honey Mustard Sauce
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 3 tbsp honey
- 1 tbsp brown sugar Can substitute with maple syrup for low-sugar version.
- 1/4 tsp red pepper flakes Adjust to taste.
- 2 cloves garlic, minced
For the Salmon and Green Beans
- 4 pieces salmon filets Skin-side down.
- 340 g green beans Trimmed.
Instructions
Preparation
- Position a rack in the center of the oven and preheat it to 400ºF (200ºC).
- Line a baking sheet with foil and spray it with cooking spray, then set it aside.
- In a large bowl, combine olive oil, Dijon mustard, honey, brown sugar, red pepper flakes, and minced garlic. Stir until smooth.
Assembly
- Drizzle 2 tablespoons of the honey mustard sauce on one side of the baking sheet and spread it using the back of a spoon.
- Place the salmon filets on top, skin-side down, and drizzle 2/3 of the remaining sauce over the salmon.
- Allow the salmon to marinate for 10-15 minutes, up to 30 minutes if desired.
- Just before baking, toss the green beans in the bowl with the remaining honey mustard sauce and arrange them opposite the salmon on the baking sheet.
Cooking
- Bake for 14-18 minutes or until the salmon is cooked through.
- Broil for an additional 1-2 minutes if you prefer a more glazed color.
Notes
Nutrition
Step-by-Step Instructions
Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with foil, spray with cooking spray, set aside. In a large bowl, combine 2 tbsp olive oil, 2 tbsp Dijon mustard, 3 tbsp honey, 1 tbsp brown sugar, 1/4 tsp red pepper flakes, and 2 cloves minced garlic. Stir until smooth.
Drizzle 2 tbsp of the honey mustard sauce on one side of the baking sheet. Spread using the back of a spoon on just 1/2 the baking sheet. Place 4 salmon filets, skin-side down, on top and drizzle 2/3 of the remaining sauce on the salmon. Use a brush or back of a spoon to spread. Allow the salmon to marinate for 10–15 minutes, up to 30 minutes. Save remaining sauce. Just before baking, place 340 g green beans in the bowl with the remaining honey mustard sauce. Toss so the beans are evenly coated and arrange them on the opposite side of the salmon. Bake 14–18 minutes or until cooked through, broil 1–2 minutes if you want extra glaze color.
Steps with actions and expected results
- Preheat oven to 400ºF, line and spray baking sheet. Expected result: even heat, easy cleanup.
- Mix sauce in large bowl. Expected result: smooth glaze that coats fish and veg.
- Spread 2 tbsp sauce on sheet, arrange salmon, add 2/3 sauce. Expected result: fish starts marinating, baseline flavor.
- Toss green beans in remaining sauce, place opposite salmon. Expected result: beans cook in flavored sauce.
- Bake 14–18 min, broil 1–2 min if desired. Expected result: salmon flakes, beans tender-crisp.
Variations & Substitutes
Small swaps adapt this recipe to different diets and regions, and they change time and nutrition modestly. Swap ingredients to reduce sugar, add spice, or create a gluten-free version.
- Low-sugar: replace brown sugar with 1 tbsp maple syrup, reduces added sugar slightly.
- Paleo: use coconut aminos instead of Dijon for a refined-sugar free glaze.
- Regional twist: add 1 tsp smoked paprika for a southern flavor, increases sodium minimally.
- Vegetarian option: use firm tofu, press for 20 min, bake same time, protein drops to about 15 g per serving.
Try an oven-to-air-fryer timing variation and compare results with our air fryer timing guide for texture ideas.
Mistakes to Avoid
Five common beginner errors and how to fix them. Use this quick checklist to ensure success.
- Overcrowding the pan, fix: leave 1 inch between pieces for even roasting.
- Skipping the marinade time, fix: allow at least 10 min for better flavor penetration.
- Using cold salmon from the fridge, fix: rest 10 min at room temperature for even cooking.
- Broiling too long, fix: watch closely, broil 60–120 seconds for color.
- Tossing beans too early, fix: coat right before baking to prevent soggy veg.
Chef tip: “Pat salmon dry before glazing for better caramelization.”
Storage, Reuse
Leftovers store well if cooled quickly. Place in airtight container, refrigerate up to 3 days. Reheat in a 325ºF oven for 8–10 minutes to retain texture. Use leftover salmon flaked over salads or mixed into grain bowls for an easy lunch.
Related Recipes / See Also
If you love this, try our boneless skinless chicken thighs in oven for another sheet-pan-style dinner. For a protein-packed breakfast to pair with meal prep, see our best high protein pancakes. Finish a weeknight meal with a simple dessert, like our cheese chocolate mousse with chia seeds.
Conclusion
This one sheet pan honey mustard salmon with green beans saves time and delivers balanced nutrition, making it perfect for busy nights. Follow the timing tips and avoid common mistakes to get tender salmon and crisp-tender beans every time.
