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Ultra close-up macro of flaky caramelized honey mustard glazed salmon fillet with fresh dill and roasted asparagus

Sheet Pan Honey Mustard Salmon and Asparagus

Flaky, tender salmon fillets coated in a rich caramelized honey whole-grain mustard glaze, baked to perfection alongside tender-crisp roasted asparagus on a single sheet pan. An effortless 25-minute weeknight dinner loaded with 38g of lean protein and wholesome Mediterranean flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Nutrition

Ingredients
  

Salmon & Asparagus Base:
  • 4 fillets (6 oz each) fresh skin-on salmon fillets, patted dry wild-caught or high-quality Atlantic
  • 1 lb fresh green asparagus, woody ends snapped off
  • 1.5 tbsp extra virgin olive oil, divided for tossing asparagus and brushing salmon
  • 1/2 tsp fine sea salt divided
  • 1/4 tsp freshly cracked black pepper
Sweet & Tangy Honey Mustard Glaze:
  • 2 tbsp pure golden honey clover or wildflower honey
  • 2 tbsp whole grain seeded Dijon mustard adds delightful pop and texture
  • 1 tbsp smooth Dijon mustard for creamy emulsification
  • 3 cloves garlic, finely minced
  • 1 tbsp fresh lemon juice brightens and cuts the sweetness
  • 1 tbsp fresh dill, finely chopped plus extra sprigs for serving

Method
 

Sheet Pan Cooking Steps:
  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or non-stick foil for easy cleanup.
  2. In a small bowl, whisk together honey, whole grain mustard, smooth Dijon mustard, minced garlic, lemon juice, and chopped dill until smooth and glossy.
  3. Snap off the tough woody ends of the asparagus. Arrange the asparagus spears along one side of the baking sheet, drizzle with 1 tablespoon olive oil, season with a pinch of salt and pepper, and toss to coat.
  4. Place salmon fillets skin-side down on the other side of the baking sheet. Pat tops dry with a paper towel. Brush salmon lightly with 1/2 tablespoon olive oil, then season lightly with salt and black pepper.
  5. Spoon and brush the honey mustard glaze generously over the top and sides of each salmon fillet, coating them thoroughly.
  6. Bake for 12 to 14 minutes, or until the salmon flakes tenderly with a fork and reaches an internal temperature of 130°F to 135°F (54°C to 57°C). For deeper caramelized blistered edges, switch oven to BROIL for the final 60 to 90 seconds (watch closely so honey does not burn).
  7. Remove from oven, squeeze fresh lemon wedges over the salmon and asparagus, and garnish with fresh dill. Serve immediately warm!

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 14gProtein: 38gFat: 19gSaturated Fat: 3gCholesterol: 95mgSodium: 420mgPotassium: 780mgFiber: 2.5gSugar: 10gVitamin A: 18IUVitamin C: 22mgCalcium: 6mgIron: 14mg

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