Sheet Pan Sriracha Honey Glazed Salmon with Roasted Sweet Potatoes, Carrots, and Green Beans

Are you looking for a healthy, flavorful, and super easy weeknight dinner that’s full of vibrant flavours and textures? Look no further! This Sheet Pan Sriracha Honey Glazed Salmon with roasted sweet potatoes, baby carrots, and green beans is exactly what you need.

Not only is it packed with nutrition and colour, but the best part? Everything cooks in one pan—making cleanup a total breeze. The salmon is coated in a delicious sweet and spicy glaze, while the veggies roast to perfection. It’s a balanced meal that’s satisfying, wholesome, and absolutely delicious.

Why You’ll Love This Recipe:

• One pan, minimal cleanup: Who doesn't love a meal that’s easy to make and easy to clean up afterward?

• Sweet & spicy: The sriracha honey glaze on the salmon adds the perfect balance of heat and sweetness that is absolutely irresistible.

• Versatile veggies: The roasted sweet potatoes, carrots, and green beans complement the salmon perfectly, but you can easily swap in other vegetables if you prefer.

• Healthy and hearty: This meal is full of fibre, healthy fats, and lean protein, making it the ideal weeknight dinner or meal prep option.

Ready to get cooking? Here’s how to make this flavour-packed dinner that will impress everyone at the table!

Ingredients You’ll Need

For the Sriracha Honey Glazed Salmon:

• 4 salmon fillets (about 6 oz each), skin on or off (your choice!)

• 2 tablespoons honey

• 2 tablespoons sriracha sauce (adjust to your spice preference)

• 1 tablespoon soy sauce (low-sodium preferred)

• 1 teaspoon rice vinegar (or white vinegar)

• 1 garlic clove, minced

• 1 teaspoon grated fresh ginger (optional, for extra flavour)

• 1 tablespoon sesame oil or olive oil

• 1 tablespoon sesame seeds (optional, for garnish)

For the Roasted Vegetables:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes

• 1 lb baby carrots, peeled

• 1 lb green beans, trimmed

• 2 tablespoons olive oil (for veggies)

• Salt and pepper, to taste

How to Make This Easy, Flavorful Sheet Pan Meal

Step 1: Preheat Your Oven & Prepare the Veggies

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for an easy cleanup.

In a large bowl, toss the sweet potatoes and baby carrots with 1 tablespoon olive oil, salt, and pepper. Spread them out in a single layer on the sheet pan. Pop them into the oven and let them roast for about 20 minutes.

Step 2: Make the Sriracha Honey Glaze

While your veggies are roasting, it’s time to prepare the glaze. In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger (if using). This glaze is where the magic happens—it’s sweet, spicy, and absolutely delicious!

Set the glaze aside while your veggies are roasting.

Step 3: Add the Green Beans & Salmon

After the sweet potatoes and carrots have roasted for about 20 minutes, remove the sheet pan from the oven. Toss the green beans with the remaining 1 tablespoon olive oil, salt, and pepper. Add them to the sheet pan, arranging them around the sweet potatoes and carrots.

Next, pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. Place the salmon fillets in the center of the sheet pan, nestling them in between the vegetables.

Step 4: Glaze the Salmon

Now for the fun part—glaze the salmon! Spoon or brush the sriracha honey glaze generously over the tops of the salmon fillets, making sure they’re well-coated. This glaze will caramelize and add a beautiful sweet and spicy layer of flavor as the salmon bakes.

Step 5: Roast Everything Together

Return the sheet pan to the oven and roast everything for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender and slightly caramelized at this point. (If your salmon fillets are thicker, it may take a little longer, so be sure to check them with a fork.)

Step 6: Garnish & Serve

Once everything is roasted to perfection, remove the sheet pan from the oven. Sprinkle the salmon with sesame seeds for an extra crunch and a bit of elegance. Serve the salmon alongside the roasted sweet potatoes, carrots, and green beans for a complete, vibrant meal.

Tips for the Perfect Sheet Pan Meal

• For crispy salmon skin: If you love crispy skin, make sure to place the salmon skin-side up on the sheet pan. The heat will help the skin crisp up beautifully.

• Vegetable swaps: Feel free to swap out the baby carrots for other root vegetables like parsnips, Brussels sprouts, or butternut squash. Just make sure to adjust the roasting time depending on the veggies you choose.

• Adjust the spice level: If you like things a little less spicy, reduce the amount of sriracha in the glaze. You can also add extra honey to balance out the heat.

• Meal prep: This dish is perfect for meal prepping! You can store the salmon and vegetables in separate airtight containers in the fridge for up to 3 days. It reheats beautifully, making it an easy grab-and-go option for lunch or dinner.

Why You’ll Want to Make This Again and Again

This Sheet Pan Sriracha Honey Glazed Salmon is not only healthy but incredibly flavorful and easy to make. The sweet potatoes add a bit of comforting sweetness, the carrots give a nice crunch, and the green beans add freshness to the dish. All of this is brought together by the sriracha honey glaze that packs the perfect combination of sweet, spicy, and savoury.

Whether you're looking for a quick weeknight dinner, meal prep ideas, or a nutritious dinner that the whole family will love, this recipe has you covered. It’s a balanced, satisfying meal that takes minimal effort but delivers big on flavour. Plus, the one-pan cleanup is a major bonus—who wants to do extra dishes?

So next time you’re looking for something healthy, easy, and packed with flavour, give this sheet pan salmon recipe a try. You won’t regret it!

Enjoy!

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Sheet Pan Sriracha Honey Glazed Salmon with Roasted Sweet Potatoes, Baby Carrots, and Green Beans

Yield: 4

Author: Jennifer Cartier

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Cook modePrevent screen from turning off

Ingredients

For the Sriracha Honey Glazed Salmon

• 4 salmon fillets (about 6 oz each), skin on or off (your choice!)
• 2 tablespoons honey
• 2 tablespoons sriracha sauce (adjust to your spice preference)
• 1 tablespoon soy sauce (low-sodium preferred)
• 1 teaspoon rice vinegar (or white vinegar)
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger (optional, for extra flavour)
• 1 tablespoon sesame oil or olive oil
• 1 tablespoon sesame seeds (optional, for garnish)

For the Roasted Vegetables

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 lb baby carrots, peeled
• 1 lb green beans, trimmed
• 2 tablespoons olive oil (for veggies)
• Salt and pepper, to taste

Instructions

Preheat Your Oven & Prepare the Veggies

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
2. In a large bowl, toss the sweet potatoes and baby carrots with 1 tablespoon olive oil, salt, and pepper. Spread them out in a single layer on the sheet pan. Roast for about 20 minutes.
3. In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger (if using).
4. After the sweet potatoes and carrots have roasted for about 20 minutes, remove the sheet pan from the oven. Toss the green beans with the remaining 1 tablespoon olive oil, salt, and pepper. Add them to the sheet pan, arranging them around the sweet potatoes and carrots.
5. Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper. Place the salmon fillets in the center of the sheet pan, nestling them in between the vegetables.
6. Spoon or brush the sriracha honey glaze generously over the tops of the salmon fillets, making sure they’re well-coated. This glaze will caramelize and add a sweet and spicy layer of flavour as the salmon bakes.
7. Return the sheet pan to the oven and roast everything for an additional 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender and slightly caramelized at this point. (If your salmon fillets are thicker, it may take a little longer, so be sure to check them with a fork.)
8. Once everything is roasted to perfection, remove the sheet pan from the oven. Sprinkle the salmon with sesame seeds for an extra crunch and a bit of elegance. Serve the salmon alongside the roasted sweet potatoes, carrots, and green beans for a complete, vibrant meal.

Notes

Tips for the Perfect Sheet Pan Meal

• For crispy salmon skin: If you love crispy skin, make sure to place the salmon skin-side up on the sheet pan. The heat will help the skin crisp up beautifully.
• Vegetable swaps: Feel free to swap out the baby carrots for other root vegetables like parsnips, Brussels sprouts, or butternut squash. Just make sure to adjust the roasting time depending on the veggies you choose.
• Adjust the spice level: If you like things a little less spicy, reduce the amount of sriracha in the glaze. You can also add extra honey to balance out the heat.
• Meal prep: This dish is perfect for meal prepping! You can store the salmon and vegetables in separate airtight containers in the fridge for up to 3 days. It reheats beautifully, making it an easy grab-and-go option for lunch or dinner.

Nutrition Facts

Calories

555

Fat

23 g

Sat. Fat

3 g

Carbs

50 g

Fiber

10 g

Net carbs

40 g

Sugar

23 g

Protein

39 g

Sodium

705 mg

Cholesterol

94 mg

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