Kitchen notes · a little help before you start
Honey Garlic Salmon and Veggies Sheet Pan Dinner
Honey Garlic Salmon and Veggies Sheet Pan Dinner is made with salmon fillet, honey, and garlic.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch · Main course
- Primary protein
- Fish
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Preheat as directed
Have the oven at the specified temperature for its cooking step.
2. Watch the broiling step
Follow the broiling stage and its stated finish check.
3. Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
Get to know the ingredients
honey
In the method: In a small bowl whisk together the honey, garlic, lemon juice, dill, and half the salt and pepper.
garlic (minced)
In the method: In a small bowl whisk together the honey, garlic, lemon juice, dill, and half the salt and pepper.
lemon juice (freshly squeezed )
In the method: In a small bowl whisk together the honey, garlic, lemon juice, dill, and half the salt and pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 tablespoon honeyIngredient note
Source: 3 cloves garlic (minced)Ingredient note
Source: ¼ cup lemon juice (freshly squeezed )Ingredient note
Source: ¼ cup fresh dill (chopped)Ingredient note
Source: ½ teaspoon salt (or to taste)Ingredient note
Source: ½ teaspoon pepper (or to taste)Ingredient note
Source: 2 pound salmon filletIngredient note
Source: 2 medium zucchini (sliced)Ingredient note
Source: 12 cocktail tomatoesIngredient note
Source: 1 tablespoon olive oilIngredient note
Source: 1 lemon (cut into slices, optional)Ingredient note
Required by source directions; authorized salt/pepper exception.
How to make it
0 of 5 steps completeMake room for Honey Garlic Salmon and Veggies Sheet Pan Dinner
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve immediately.
A few questions you might have
What should I prepare first?
Set out the oven, baking sheet, and sheet pan. Start with this step: Preheat oven to 400℉.
Which preparation step should I plan for?
Have the oven at the specified temperature for its cooking step.
What check should I look for as it cooks?
Turn the broiler on and broil for another 3 to 5 minutes or just until the top browns a bit.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
If you don’t like zucchini, you can use any type of vegetables that you like. For example, broccoli, cauliflower, Brussels sprouts, potatoes, etc. Salmon can be stored for up to 3 days stored in an airtight container in the fridge. You can freeze cooked salmon for 2 – 3 months to ensure freshness. Allow it to thaw completely in the fridge before bringing back up to temperature in the oven.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
