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Sheet Pan Honey Mustard Salmon With Caesar Roasted Potatoes Half Baked Harvest - Easy, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the Salmon: 1 1/2 to 2 pounds salmon fillet, skin on
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard (optional for texture)
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove, finely grated or minced
  • 1/2 teaspoon smoked paprika (optional)
  • Kosher salt and black pepper
  • Fresh dill or parsley, chopped (for serving)
  • Lemon wedges (for serving)
  • For the Caesar Roasted Potatoes: 1 1/2 pounds baby potatoes, halved
  • 2 tablespoons olive oil
  • 1/3 cup Caesar dressing (store-bought or homemade)
  • 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
  • 1/4 cup grated Parmesan, plus more for finishing
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Kosher salt and black pepper

Method
 

  1. Prep the pan: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Toss the potatoes: On the pan, combine potatoes, olive oil, Caesar dressing, garlic, Parmesan, red pepper flakes (if using), salt, and pepper. Spread in an even layer, cut sides down for extra crisp.
  3. Start roasting: Roast the potatoes for 15 minutes to get them going.
  4. Make the glaze: In a small bowl, whisk Dijon, whole grain mustard, honey, olive oil, lemon juice, zest, garlic, smoked paprika, a pinch of salt, and black pepper.
  5. Add the salmon: Pull the pan from the oven. Scoot potatoes to the sides and place the salmon in the center, skin side down. Pat the fillet dry, then brush generously with the honey mustard glaze.
  6. Roast to finish: Return the pan to the oven and roast 10–12 minutes, until the salmon flakes easily and the potatoes are crisp and golden. For a caramelized top, broil 1–2 minutes at the end, watching closely.
  7. Finish and serve: Sprinkle salmon and potatoes with extra Parmesan and fresh dill or parsley. Serve with lemon wedges and any extra glaze or dressing on the side.