Description
This irresistible one-pan salmon asparagus recipe delivers restaurant-quality results with minimal cleanup. Perfectly roasted salmon fillets with a honey-dijon glaze are paired with tender-crisp asparagus for a nutritious, flavorful meal ready in just 35 minutes. Ideal for busy weeknights or impressive enough for weekend entertaining.
Ingredients
This irresistible one-pan salmon asparagus recipe delivers restaurant-quality results with minimal cleanup. Perfectly roasted salmon fillets with a honey-dijon glaze are paired with tender-crisp asparagus for a nutritious, flavorful meal ready in just 35 minutes. Ideal for busy weeknights or impressive enough for weekend entertaining.
Instructions
- Preheat your oven to 400°F (200°C). Rinse salmon fillets under cold water and pat them dry with paper towels. Trim the woody ends of your asparagus by bending each stalk until it naturally snaps.
- In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, 1 tablespoon lemon juice, honey, Dijon mustard, salt, and pepper.
- Line a large rimmed baking sheet with parchment paper or aluminum foil. Arrange the asparagus in a single layer on one side of the sheet. Drizzle with the remaining tablespoon of olive oil, season with salt and pepper, and toss to coat evenly.
- Place the salmon fillets skin-side down on the other side of the baking sheet. Brush two-thirds of your prepared sauce generously over each fillet. Place lemon slices on top of or beside the salmon.
- Bake in the preheated oven for 10 minutes. Remove the pan and carefully flip the asparagus spears. Return to the oven and bake for an additional 5-10 minutes until the salmon flakes easily with a fork and the asparagus is tender yet crisp.
- Remove from oven. Drizzle the remaining sauce over both the salmon and asparagus. Sprinkle with fresh dill, optional red pepper flakes, and additional herbs if desired. Let rest for 2-3 minutes before serving.
Notes
- For best results, bring salmon to room temperature for 15-20 minutes before cooking.
- Substitute dried dill (1 teaspoon) or fresh tarragon (1 tablespoon) if fresh dill is unavailable.
- Use maple syrup as an alternative to honey for a different flavor profile.
- Green beans or broccoli florets can replace asparagus when it’s out of season.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently at 275°F until just warmed through to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with 1/4 of asparagus
- Calories: 320
- Sugar: 3g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
Keywords: one-pan salmon asparagus, sheet pan salmon, healthy dinner recipe, quick seafood dinner, easy salmon recipe, low carb dinner, gluten-free meal, weeknight seafood