Breastfeeding Friendly Classic Salmon Sheet-Pan Dinner
Total time40 min
Prep time15 min
Cook time25 min
4.8(7)
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 medium red bell pepper, cut into 1-inch strips
- 3 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
For the glaze
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves
For serving
- lemon wedges, for serving (optional)
- 2 tbsp fresh parsley, roughly chopped (optional)Can be omitted
fresh parsley
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment.
- 2
In a small bowl, stir together the Dijon mustard, honey, lemon juice, and thyme leaves until combined. Set aside.
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