Description
Easy and healthy sheet pan salmon and asparagus with a flavorful Dijon-honey glaze. A quick weeknight dinner!
Ingredients
Scale
- 1.5 lbs Salmon fillet, skin on or off
- 1 lb Asparagus, trimmed
- 2 tbsp Olive oil, extra virgin
- 1 Lemon, sliced into thin rounds
- 2 cloves Garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp Honey (or maple syrup for vegan option)
- 1 tsp Dried dill
- 1/2 tsp Paprika
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a touch of heat
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Wash asparagus and snap off tough ends. Pat salmon fillet dry and remove any pin bones.
- In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, honey (or maple syrup), dried dill, paprika, salt, and pepper. Taste and adjust seasoning. Add red pepper flakes if desired.
- Arrange asparagus on the prepared baking sheet in a single layer. Drizzle half of the Dijon-honey glaze over the asparagus and toss gently to coat.
- Place the salmon fillet on the baking sheet next to the asparagus. If using salmon with skin on, place it skin-side down.
- Spread the remaining Dijon-honey glaze evenly over the salmon fillet.
- Arrange the lemon slices on top of the salmon and tuck some between the asparagus spears.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender-crisp. Check salmon for doneness (flakes easily and internal temperature reaches 145°F/63°C). Check asparagus for doneness (tender-crisp).
- Remove from oven and let rest for a few minutes before serving.
- Garnish with fresh parsley, if desired. Serve immediately with your favorite sides.
Notes
- Use different vegetables like broccoli, green beans, or bell peppers.
- Experiment with different herbs and spices like thyme, rosemary, garlic powder, or onion powder.
- Add a squeeze of lemon juice after cooking for extra brightness.
- Add a pinch of red pepper flakes to the Dijon-honey glaze for a touch of heat.
- Add a sprinkle of Parmesan cheese during the last few minutes of cooking.
- Use different types of salmon, such as sockeye, coho, or king salmon.
- Prepare the sheet pan salmon and asparagus ahead of time and store it in the refrigerator for up to 24 hours.
- Leftover salmon and asparagus can be stored in the refrigerator for up to 3 days.
- For crispier asparagus, increase the oven temperature to 425°F (220°C) for the last 5 minutes of cooking.
- If you don’t have Dijon mustard, you can substitute it with yellow mustard or stone-ground mustard.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes