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Easy Sheet Pan Honey Mustard Salmon with Asparagus

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A quick and fuss-free sheet pan meal featuring tender salmon fillets glazed with a tangy-sweet honey mustard sauce, roasted alongside crisp-tender asparagus. Perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • Salmon fillets (about 6 ounces/170 grams each, skin-on or skinless)
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil (for glaze)
  • Salt and freshly ground black pepper, to taste
  • 1 bunch fresh asparagus (about 1 pound/450 grams), trimmed
  • 1 tablespoon olive oil (for roasting asparagus)
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together Dijon mustard, honey, minced garlic, lemon zest, lemon juice, 2 tablespoons olive oil, salt, and pepper until smooth and glossy.
  3. Trim the woody ends off the asparagus (about 1 to 2 inches). Toss asparagus spears with 1 tablespoon olive oil, salt, and pepper until evenly coated.
  4. Arrange the asparagus on one side of the sheet pan in a single layer, leaving space for the salmon.
  5. Place the salmon fillets skin-side down (if skin-on) on the other side of the pan. Pat dry with paper towels.
  6. Brush the honey mustard glaze generously over each salmon fillet, covering the top and sides.
  7. Roast in the preheated oven for 12-15 minutes, until salmon flakes easily with a fork and asparagus is tender-crisp. Thicker fillets may need closer to 15 minutes.
  8. Optional: Broil for the last 1-2 minutes to caramelize the glaze, watching closely to avoid burning.
  9. Remove from oven and let salmon rest for 2 minutes before serving.
  10. Serve immediately with roasted asparagus and a wedge of lemon if desired.

Notes

Use room temperature salmon for even cooking. Pat salmon dry before glazing to help the glaze stick and caramelize. Do not overcrowd the pan to avoid steaming asparagus. Broil at the end for extra caramelization but watch closely to prevent burning. Fresh garlic and lemon zest brighten the glaze. You can substitute honey with maple syrup or use gluten-free Dijon mustard for allergen-friendly options. Leftovers keep well refrigerated for up to 2 days; reheat gently in a 300°F oven.

Nutrition

Keywords: sheet pan, honey mustard, salmon, asparagus, quick dinner, easy recipe, healthy, weeknight meal

Find it online: https://rowanrecipes.com/easy-sheet-pan-honey-mustard-salmon-with-asparagus-recipe-for-perfect-dinner/