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Baking your Sweet & Savory Sheet Pan Honey Mustard Salmon and Asparagus is a straightforward yet essential step that brings your dish to life. To ensure that all ingredients cook evenly, proper arrangement on the sheet pan is crucial. Begin by preheating your oven to 400°F (200°C). While the oven heats, line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

Sheet Pan Honey Mustard Salmon and Asparagus

Discover the perfect balance of flavors with this Sweet & Savory Sheet Pan Honey Mustard Salmon and Asparagus recipe, ready in just 30 minutes! Ideal for busy weeknights, this delicious one-pan meal combines tender salmon and vibrant asparagus, coated in a mouthwatering honey mustard glaze. Enjoy a healthy dose of protein and nutrients without the fuss of extensive cleanup, making it a delightful choice for both family dinners and special occasions. Get cooking!
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Ingredients
  

4 salmon fillets (6 oz each)

1 lb asparagus, trimmed and tough ends removed

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons extra virgin olive oil (plus more for drizzling)

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Lemon wedges, for serving

Fresh parsley, chopped, for garnish

Instructions
 

Preheat Oven: Set your oven to preheat at 400°F (200°C). Line a sheet pan with parchment paper for effortless cleanup.

    Prepare the Marinade: In a small mixing bowl, combine the Dijon mustard, honey, 2 tablespoons of olive oil, minced garlic, dried thyme, smoked paprika, and a pinch of salt and pepper. Whisk until the mixture is smooth and fully blended.

      Marinate the Salmon: Take the salmon fillets and place them in a shallow dish. Pour half of the prepared honey mustard marinade over the fillets, ensuring they are evenly coated. Allow the salmon to marinate for a minimum of 15 minutes while you prepare the asparagus.

        Prepare the Asparagus: On the lined sheet pan, lay out the trimmed asparagus in a single layer. Drizzle a bit of olive oil over the asparagus, then season with salt and freshly ground black pepper. Toss the asparagus gently to ensure they are evenly coated with oil and seasoning.

          Combine Ingredients on the Sheet Pan: After the asparagus is prepped, push it to one side of the sheet pan. Place the marinated salmon fillets on the opposite side. Pour the remaining honey mustard marinade generously over the salmon for added flavor.

            Bake: Transfer the sheet pan to the preheated oven and bake for 15-20 minutes. The salmon should be opaque and flake easily with a fork, while the asparagus remains tender yet vibrantly green.

              Garnish and Serve: Once cooked, remove the sheet pan from the oven. Squeeze fresh lemon juice over both the salmon and asparagus for brightness, then sprinkle with chopped parsley for a touch of freshness. Serve immediately, accompanied by lemon wedges for extra zest.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  Presentation Tips: Arrange the salmon and asparagus neatly on individual plates, garnishing each plate with a lemon wedge and a sprinkle of fresh parsley for a beautiful, restaurant-worthy presentation. Enjoy!