Honey Mustard Salmon & Kale Sheet‑Pan Breakfast Skillet

This savory sheet‑pan breakfast brings together tender salmon, nutrient‑dense kale, and a sweet‑savory honey mustard glaze in just one pan. It’s a protein power‑house that’s as easy to cook as it is to clean up. Perfect for hectic weekday mornings or lazy weekend brunches.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (6‑oz) salmon fillets, skin on
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• 1 medium red bell pepper, sliced
• 1 cup sliced zucchini
• 4 cups chopped kale (stems removed)
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• Fresh lemon zest for garnish
• Optional: toasted sesame seeds for crunch

Instructions

1. Preheat the oven to 425°F (220°C). Lightly oil a large sheet pan to prevent sticking.
2. Season the salmon fillets with salt and pepper. Place them skin‑side down on the pan.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, smoked paprika, red pepper flakes, and minced garlic to create the glaze.
4. Spread half of the glaze over the salmon fillets, reserving the rest for later.
5. Arrange sliced red bell pepper, zucchini, and kale around the salmon. Drizzle the remaining glaze over the veggies.
6. Roast in the preheated oven for 12–15 minutes, or until the salmon flakes easily and the veggies are tender.
7. Transfer the skillet to a serving platter. Sprinkle with fresh lemon zest and toasted sesame seeds if desired.
8. Serve immediately for a hearty breakfast or brunch – the flavors are even better the next day if reheated gently.

Chef's Note

For an extra crunch and nutty flavor, toast 1 tablespoon of sesame seeds in a dry skillet until golden before sprinkling over the finished dish.

Make-Ahead Tips

Cool the skillet completely, cover, and refrigerate up to 2 days. Reheat in a 350°F oven for 5 minutes or microwave on medium power until warm.

Substitutions

Swap salmon for cod, tilapia, or extra virgin tofu for a vegetarian option.