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A serving of light honey mustard salmon, beautifully glazed and ready to eat.

Speedy Sheet Pan Honey Mustard Salmon with Asparagus

This quick and easy sheet pan meal features tender salmon coated in a delicious honey mustard glaze, roasted alongside fresh asparagus for a healthy and satisfying dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs salmon fillets skin-on or off
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika smoked or sweet
  • 1 tablespoon apple cider vinegar or lemon juice
  • Salt and black pepper to taste
  • 1 bunch asparagus trimmed
  • 1 tablespoon fresh parsley chopped (optional)
  • 1 teaspoon red pepper flakes optional, for spice

Equipment

  • baking sheet
  • parchment paper or foil
  • small bowl
  • whisk
  • paper towels
  • brush

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
  2. Whisk together Dijon mustard, honey, olive oil, garlic powder, paprika, apple cider vinegar, salt, and pepper in a small bowl to create the honey mustard glaze; add red pepper flakes now if desired.
  3. Pat salmon fillets dry, place on one side of the baking sheet, and season lightly with salt and pepper.
  4. Arrange trimmed asparagus on the other side of the baking sheet, then drizzle with olive oil and season with salt and pepper.
  5. Generously brush about half of the honey mustard glaze over the salmon fillets.
Cooking
  1. Bake for 12-18 minutes, or until the salmon flakes easily and reaches 145°F (63°C), and the asparagus is tender-crisp.
  2. For a caramelized crust, carefully broil for the last 1-2 minutes, watching closely to prevent burning.
Serving
  1. Remove from oven, drizzle with remaining honey mustard glaze (warm if desired), and garnish with fresh chopped parsley before serving immediately.

Notes

For best results, do not overcook the salmon to maintain its moisture and flaky texture. If you don't have apple cider vinegar, lemon juice works as a great substitute for a touch of acidity.