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- 4 salmon fillets (approximately 6 oz each) - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons soy sauce (or tamari for a gluten-free option) - 2 tablespoons extra virgin olive oil - 2 cups broccoli florets, washed and trimmed - 2 cups quinoa, cooked and fluffy - 1 ripe avocado, sliced thin - Toasted sesame seeds for garnish - Fresh cilantro leaves for garnish The main ingredients create a tasty base for the meal. The salmon fillets are the star of this dish. Their rich flavor pairs perfectly with the honey and Dijon mustard. Together, they bring a sweet yet tangy taste. Soy sauce adds depth, while olive oil keeps the salmon moist. The additional ingredients add nutrition and texture. Broccoli florets roast nicely, becoming tender and slightly crisp. Quinoa serves as a hearty base, adding protein and fiber. Avocado brings creaminess, enhancing the bowl. Finally, sesame seeds and cilantro add fresh flavors. These ingredients make every bite satisfying and balanced. To make the glaze just right, mix honey and Dijon mustard well. It should be smooth, not too runny. Adjust cooking times based on your oven. If your oven runs hot, check the salmon at 15 minutes. For cooler ovens, it may need the full 20 minutes. For the best broccoli, cut the florets into even pieces. This helps them roast evenly. Toss them with olive oil, salt, and pepper. Make sure they are spread out on the pan. For quinoa, fluff it with a fork after cooking. Add a pinch of salt for extra flavor. Try different toppings like sesame seeds or crushed nuts. They add a nice crunch. Fresh herbs like cilantro or parsley brighten the dish. You can also drizzle extra honey mustard glaze on top for more flavor. You can switch up the fish in this recipe. Instead of salmon, try trout or cod. Both fish work well with the honey mustard glaze. If you are not a fan of fish, chicken breast is a tasty alternative. For vegetables, broccoli is great, but you can also use asparagus or green beans. These veggies roast well and add crunch. Just remember to adjust the cooking time if using thicker veggies. If you need a gluten-free option, use tamari instead of soy sauce. This swap keeps all the flavors intact. For a vegetarian option, replace salmon with chickpeas. Roasted chickpeas will add protein and a nice texture. You can also use tofu in place of salmon. Just marinate it in the honey mustard glaze before baking. This way, you keep the dish flavorful and satisfying without meat. To keep leftovers fresh, store them in the fridge. Use airtight containers to prevent spoilage. Make sure to separate the salmon, quinoa, and vegetables. This way, they stay fresh longer. You can keep leftovers for up to three days. If you want to save them longer, consider freezing. Just make sure to use freezer-safe containers. When reheating salmon, the best method is in the oven. Set it to 350°F (175°C) and warm for about 10 minutes. This keeps the salmon moist and flaky. For quinoa, you can use the microwave. Just add a splash of water to keep it from drying out. Heat in short bursts, stirring in between, until warm. This method works well for both quinoa and roasted veggies. {{image_4}} To make honey mustard salmon glaze, you will need honey, Dijon mustard, soy sauce, olive oil, garlic powder, dried thyme, salt, and pepper. Start by whisking these ingredients together in a bowl until smooth. This glaze adds a sweet and tangy taste to your salmon. Yes, you can use frozen salmon. Just make sure to thaw it first. Thaw the salmon overnight in the fridge or use the quick method: place it in a sealed bag and submerge it in cold water for about an hour. This way, your salmon will cook evenly. You can serve honey mustard salmon bowls with fluffy quinoa and roasted broccoli. Slices of ripe avocado enhance the meal's creaminess. For extra flavor, add toasted sesame seeds and fresh cilantro on top. These sides make the dish colorful and tasty. To check if the salmon is fully cooked, look for its color and texture. Cooked salmon should be opaque and flake easily with a fork. You can also use a food thermometer; the internal temperature should reach 145°F (63°C). If you see those signs, it’s ready to enjoy! Using simple, fresh ingredients, you can create delicious honey mustard salmon bowls. We walked through the key ingredients and preparation steps, ensuring you coat the salmon well and roast the broccoli perfectly. I shared tips for variations and storage, so you can enjoy this meal later. This recipe is healthy, easy, and fun to make. Try it with your favorite veggies or fish. Experiment and enjoy your meal!

Sheet-Pan Honey Mustard Salmon Bowls

Savor the delightful flavors of Honey Mustard Salmon Bowls with Roasted Broccoli! This easy recipe combines tender salmon, vibrant broccoli, and fluffy quinoa, all drizzled with a delicious honey mustard glaze. Perfect for a healthy meal, these bowls are not only tasty but also visually stunning. Ready in just 30 minutes, they make weeknight cooking a breeze. Click through for the full recipe and elevate your dinner game today!
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Ingredients
  

4 salmon fillets (approximately 6 oz each)

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons soy sauce (or tamari for a gluten-free option)

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

Sea salt and freshly cracked black pepper, to taste

2 cups broccoli florets, washed and trimmed

2 cups quinoa, cooked and fluffy

1 ripe avocado, sliced thin

Toasted sesame seeds for garnish

Fresh cilantro leaves for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper to make cleanup a breeze.

    Make the Honey Mustard Glaze: In a medium-sized bowl, whisk together the honey, Dijon mustard, soy sauce, olive oil, garlic powder, dried thyme, and a pinch of salt and pepper until the mixture is smooth and well-blended.

      Prepare the Salmon: Place the salmon fillets on the prepared sheet pan. Using a brush or spoon, generously coat the top of each fillet with the honey mustard glaze you just prepared.

        Add the Broccoli: Scatter the broccoli florets around the salmon on the sheet pan. Drizzle them lightly with olive oil and season with salt and pepper, tossing gently to coat.

          Bake: Place the sheet pan in the oven and bake for about 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender and slightly caramelized.

            Cook the Quinoa: While the salmon and broccoli are baking, prepare the quinoa according to the package instructions if it isn’t already cooked. Fluff it with a fork to achieve a light texture once done.

              Assemble the Bowls: Once everything is ready, start by placing a generous scoop of quinoa at the bottom of each bowl. Layer on a piece of glazed salmon, followed by a handful of roasted broccoli and a few slices of avocado.

                Garnish: Finish each bowl off with a sprinkle of toasted sesame seeds and a few fresh cilantro leaves for a pop of flavor. Drizzle any remaining honey mustard glaze from the pan over the bowls for extra deliciousness.

                  - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4