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Quick Honey Mustard Baked Salmon with Asparagus (Easy 30-Minute Recipe)

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This quick honey mustard baked salmon with asparagus is a simple, one-pan meal that comes together in under 30 minutes. The caramelized glaze is perfectly balanced between sweet and tangy, making it a weeknight winner that even salmon skeptics will love.

Ingredients

Scale
  • 4 salmon fillets (6 ounces each)
  • 1 bunch fresh asparagus (about 1 pound)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Make the honey mustard glaze: In a small bowl, combine 3 tablespoons honey, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 1 tablespoon olive oil, 2 minced garlic cloves, and ½ teaspoon smoked paprika (if using). Whisk until smooth.
  3. Prep the asparagus: Rinse and pat dry. Snap off the woody ends. Arrange on one half of the prepared baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread in a single layer.
  4. Prep the salmon: Pat the fillets dry with paper towels. Place skin-side down on the other half of the baking sheet, nestled among the asparagus. Season tops with salt and pepper.
  5. Apply the glaze: Spoon the honey mustard glaze over each salmon fillet, spreading evenly. Reserve about 1 tablespoon for later.
  6. Bake for 12 to 15 minutes, until the salmon is opaque and flakes easily with a fork (internal temperature of 125°F to 130°F for medium). The asparagus should be bright green and tender.
  7. Remove from oven. Brush the reserved glaze over the salmon. Let rest for 2 to 3 minutes.
  8. Serve immediately. Transfer salmon and asparagus to plates. Spoon any extra glaze from the pan over the top. Sprinkle with flaky sea salt and black pepper if desired.

Notes

Don’t overcook the salmon; it continues cooking after removal from the oven. Space out asparagus to avoid steaming. Let salmon come to room temperature for 15 minutes before cooking for even cooking. For extra caramelization, broil for the last 1-2 minutes. Leftovers keep in the refrigerator for up to 3 days; reheat in a low oven (300°F) for about 10 minutes.

Nutrition

Keywords: honey mustard salmon, baked salmon, sheet pan salmon, quick salmon recipe, easy weeknight dinner, salmon with asparagus, one pan meal

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