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Sheet Pan Honey-Mustard Glazed Salmon with Roasted Fennel and Sweet Potatoes

By PanPotPlates Editorial TeamPublished Apr 16, 2026 | Updated Oct 20, 2026
Mediterranean-Inspired Under review sheetpanonepaneasydairyfreepescatarianflavorfulseasonalweeknightlight

Honey-mustard salmon roasted with fennel and sweet potatoes on a sheet pan.

Sheet Pan Honey-Mustard Glazed Salmon with Roasted Fennel and Sweet Potatoes
Prep Under review
Cook Under review
Total Under review
Servings 4
Difficulty easy
Cuisine Mediterranean-Inspired

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings4
Difficultyeasy
CuisineMediterranean-Inspired
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Ingredients

Servings 4
  • 4 salmon fillets (6 oz each), skin on
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 small fennel bulbs, trimmed and sliced
  • 2 tablespoons olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 lemon, sliced (optional, for garnish)
  • Fresh parsley, chopped (optional, for garnish)
Ingredients for Sheet Pan Honey-Mustard Glazed Salmon with Roasted Fennel and Sweet Potatoes
Ingredients for Sheet Pan Honey-Mustard Glazed Salmon with Roasted Fennel and Sweet Potatoes

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, toss the sweet potatoes and fennel with 1 tablespoon olive oil, salt, black pepper, smoked paprika, and dried thyme until evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes, stirring once halfway through, until they begin to soften.
  4. Meanwhile, whisk together Dijon mustard, honey, apple cider vinegar, and remaining 1 tablespoon olive oil in a small bowl until smooth. Set aside any serving glaze in a separate clean bowl before brushing raw fish.
  5. Remove the baking sheet from the oven and push the roasted vegetables toward the edges, creating space in the center for the salmon fillets.
  6. Place the salmon fillets skin-side down in the center of the baking sheet. Generously brush each fillet with the honey-mustard glaze. Keep glaze and utensils that contact raw fish separate from the reserved serving glaze.
  7. Return the baking sheet to the oven and roast for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender. Check the thickest part of the salmon reaches 145°F (63°C). If vegetables need longer, remove cooked fish and continue roasting the vegetables.
  8. Remove from oven and let rest for 2 minutes. Garnish with lemon slices and chopped parsley if desired.
  9. Serve with the clean reserved glaze. Discard glaze that contacted raw fish.
Sheet Pan Honey-Mustard Glazed Salmon with Roasted Fennel and Sweet Potatoes cooking in the recommended pan or pot
Sheet Pan Honey-Mustard Glazed Salmon with Roasted Fennel and Sweet Potatoes cooking in the recommended pan or pot

Timing note

Allow for preparation and preheating, 15 minutes initial vegetable roasting, 10-12 minutes or longer until fish reaches its endpoint and vegetables are tender, and 2 minutes resting.

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