Peach Glazed Salmon Sheet‑Pan Power Dinner

This Peach Glazed Salmon Sheet‑Pan Power Dinner delivers a burst of citrusy sweetness paired with rich salmon and crunchy broccoli. Packed with protein and finished in 35 minutes, it’s the perfect dinner for busy evenings. The smoky glaze turns ordinary ingredients into a restaurant‑style meal at home.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 cup broccoli florets
• 1 cup diced fresh peaches (peeled)
• 3 tbsp honey
• 2 tbsp low‑sodium soy sauce
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• Pinch of red pepper flakes
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley (for garnish)
• Optional: 1/2 cup cooked quinoa for serving

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together honey, soy sauce, Dijon mustard, garlic powder, smoked paprika, red pepper flakes, and a pinch of salt until smooth.
3. Pat salmon fillets dry with paper towels; season lightly with salt and pepper.
4. Place broccoli florets on the prepared sheet pan and drizzle with olive oil, tossing until coated. Spread them out evenly.
5. Arrange the salmon fillets on the sheet pan, skin‑side down. Spoon the glaze evenly over each fillet.
6. Scatter diced peaches over the salmon and broccoli, allowing them to mingle with the sauce.
7. Roast in the preheated oven for 12‑15 minutes, or until salmon flakes easily and broccoli is tender‑crisp.
8. Transfer the sheet pan to the stovetop over medium heat; swirl the melted glaze to coat the chicken, cooking for 2‑3 minutes until sticky and fragrant.
9. Serve immediately, garnished with fresh parsley and optional quinoa for a hearty, balanced meal.

Chef's Note

For the freshest flavor, use snap‑fresh peaches. If using frozen peaches, thaw them and pat dry before adding.

Make-Ahead Tips

The glaze can be made up to 48 hours in advance and stored in an airtight container in the fridge. Pre‑dice peaches and store separately in a sealed jar.

Substitutions

Salmon -> Cod or trout; Peaches -> Nectarines; Honey -> Maple syrup; Soy sauce -> Tamari for gluten‑free.