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One Pan Honey Mustard Salmon with Roasted Veggies

  • Author: Misfits Market


  • 1/4 cup honey
  • 3 tablespoons mustard
  • 1/2 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon thyme leaves, plus extra for garnish
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons Kosher salt
  • 1/2 cup olive oil
  • 1 delicata squash, thinly sliced
  • 1 1/2 cups Brussels sprouts (about 12 sprouts), sliced
  • 2 cups broccoli, cauliflower, or romanesco cauliflower, cut into 1-inch pieces
  • 2 cups radicchio, cut into 1/2-inch pieces
  • 1, 3-pound salmon fillet or 6, 8-ounce fillets
  • Microgreens, for serving
  • Lemon wedges, for serving


  1. Preheat oven to 450 degrees.
  2. In a small bowl, whisk together honey, mustard, lemon zest, lemon juice, thyme leaves, red pepper flakes, salt, and pepper. While whisking, slowly stream in olive oil until emulsified. 
  3. Add a drizzle of olive oil onto a baking sheet and lay salmon across the pan. Pour 1/4 cup of vinaigrette over salmon and evenly spread.
  4. In a large bowl toss squash, broccoli, and Brussels sprouts with 1/3 cup of the vinaigrette. Arrange the vegetables around the salmon. Cook for 20-25 minutes, until the salmon is opaque and the squash is tender.
  5. Remove pan from oven and turn on the broiler. Toss radicchio with remaining vinaigrette and spread over cooked vegetables. Return pan to the oven and cook for another 3-4 minutes, until radicchio is slightly wilted and salmon is golden. 
  6. Garnish with extra thyme leaves, microgreens, and serve with lemon wedges. Enjoy!