Sheet Pan Honey Mustard Salmon with Caesar Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Brussels sprouts

  Raw

  3 cup or 264g

• Atlantic salmon

  Fish, farmed, raw

  20 oz or 567g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Butter

  Unsalted

  3 tbsp or 43g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  8 tbsp or 120g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Honey

  2 tbsp or 42g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chili powder

  Spices

  1 tsp or 3g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Lemon juice

  Raw

  4 tbsp or 60g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Worcestershire sauce

  2 tsp or 11g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Water

  Plain, clean water

  4 tbsp or 59g

Directions

1. Preheat oven to 450°F.
2. Wash potatoes and Brussels sprouts. Cut potatoes into 1/2 inch chunks and halve Brussels sprouts.
3. On a baking sheet, toss the potatoes and Brussels sprouts with half of the first portion of olive oil. Season with salt and pepper to taste and roast for 15 minutes until tender.
4. To make salmon sauce, whisk together the honey, Dijon mustard, garlic, chili powder, cayenne, and remaining olive oil. Season with salt to taste.
5. Cut the salmon into fillets for each serving if needed. Place on a plate and spoon the sauce evenly over top.
6. Remove the vegetables from the oven and add the salmon to the baking sheet. Add the butter to each filet. Bake for 10 minutes, or until the salmon reaches your desired doneness. During the last minute, switch the oven to broil and broil until lightly charred, watching closely.
7. Combine remaining olive oil for dressing, lemon juice, Dijon mustard, Worcestershire sauce, and parmesan cheese in a blender and blend until smooth. Add water to thin the dressing, adding more if needed. Taste and adjust the salt as needed.
8. Remove pan from oven and pour dressing over vegetables. Serve immediately and enjoy!

Similar Foods

• Panko Crusted Honey Mustard Salmon
• Salmon Glazed with Honey and Mustard
• Potato Salad with Mustard Vinaigrette
• Pan Seared Salmon with Avocado Remoulade
• Sheet Pan Salad with Creamy Shallot Herb Dressing
• Sheet Pan Ranch Pork Chops and Potatoes