Honey-Mustard Glazed Salmon with Roasted Asparagus
10min
20min
4
410
Chef's Note
For the best results, bring your salmon to room temperature for about 15 minutes before cooking. This helps it cook more evenly. If you prefer a crispier skin, place the salmon skin-side down first and cook for 4 minutes before flipping. The honey-mustard glaze also works beautifully with other fish like trout or cod!
Tags
Ingredients
1.5 pounds salmon fillets
1 pound asparagus
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
2 tablespoons honey
2 cloves garlic
2 tablespoons fresh dill
1 whole lemon
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Trim the woody ends from 1 pound of asparagus. Toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet.
- 3
Place asparagus in the oven and roast for 12-15 minutes, until tender but still crisp.
- 4
While asparagus is roasting, mince 2 garlic cloves and chop 2 tablespoons fresh dill.
- 5
In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 2 tablespoons honey, minced garlic, 1 tablespoon chopped dill, and the juice of half a lemon.
- 6
Pat 1.5 pounds salmon fillets dry with paper towels and season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 7
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- 8
Place salmon in the skillet (skin side down if it has skin) and cook for 3-4 minutes until the bottom is golden.
- 9
Spoon the mustard mixture over the salmon, then transfer the skillet to the oven and bake for 5-7 minutes until salmon is just cooked through (internal temperature of 145°F/63°C).
- 10
Cut the remaining lemon half into wedges for serving.
- 11
Serve salmon with the mustard glaze alongside the roasted asparagus. Garnish with remaining dill and lemon wedges.
Nutrition Information (per serving)
410
38g
15g
22g
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