Culinary creator Lisa Lillien has a new cookbook out — but if you’re scratching your head about how you recognize her, it’s likely you know Lillien by another name. Also known as the widely beloved Hungry Girl, Lillien knows a thing or two about wholesome, satisfying meals that can be made in a short amount of time. And her new book Hungry Girl: Sheet Pan Cookbook showcases Lillien doing what she does best: Balancing flavor, health, and originality. Case in point? Her honey mustard pretzel salmon with roasted carrots.

What is pretzel salmon exactly? It’s not a new variety of fish: The name refers to the garnish of crushed, toasted pretzels that grace each bite. It’s an ingredient you probably wouldn’t have thought to use as a salmon topping, but it adds a truly unique crunch that will have you coming back for more.

To make this meal, you’ll also roast baby carrots on the same sheet pan that contains the salmon. (We’re a fan of cutting down on dishes, so we’re all for it.) That step automatically makes this simple dish a full meal — not bad for just 35 minutes of cook time.

Last but not least, we have to shout out the honey mustard glaze that Lillien uses to bring the salmon to life. The tangy sauce guarantees that your weeknight meal will be anything but boring.

Honey Mustard Pretzel Salmon with Roasted Carrots

½ of recipe (1 salmon fillet with about ½ cup carrots): 311 calories, 13g total fat (3g sat. fat), 641mg sodium, 20.5g carbs, 4g fiber, 9g sugars, 25.5g protein

Prep: 10 minutes Cook: 35 minutes

Makes: 2 servings

You’ll need: baking sheet, nonstick spray

Ingredients

2 cups (about 8 ounces) baby carrots, halved lengthwise
1 ½ teaspoons olive oil
¼ teaspoon salt, divided
¼ teaspoon black pepper, divided
Two 4-ounce raw skinless salmon fillets
⅛ teaspoon garlic powder
⅛ teaspoon onion powder
1 ½ tablespoons honey mustard, or more for dipping
2 tablespoons lightly crushed pretzels

Instructions

Preheat oven to 400°F. Spray a baking sheet with nonstick spray.
Place carrots on the baking sheet. Top with oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Toss to coat.
Bake for 15 minutes.
Reduce oven temperature to 375°F.
Flip carrots. Add salmon to the baking sheet. Season salmon with garlic powder, onion powder, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper. Top salmon with mustard and crushed pretzels.
Bake until salmon is cooked through and carrots are tender, 12–14 minutes.
Set oven to broil.
Broil until pretzels are slightly toasted, 1–2 minutes.