Description
This easy and healthy sheet pan salmon and asparagus recipe features a flavorful honey-Dijon glaze that perfectly complements tender salmon fillets and crisp asparagus. Cooked under the broiler for just 8 minutes, it’s a quick and nutritious meal that’s perfect for busy weeknights.
Ingredients
Glaze
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp coconut aminos (or gluten free soy sauce)
- 1 clove garlic, minced
Main Ingredients
- 1 1/2 pounds salmon fillet (about 1″ thick)
- 1 pound asparagus, trimmed
- 1 small lemon, thinly sliced
- 1 tbsp chopped fresh parsley to sprinkle over top (optional)
- Salt and black pepper, to taste
Instructions
- Preheat the oven: Set the oven to the broiler setting to get it ready for cooking the salmon and asparagus.
- Prepare the glaze: In a small bowl, mix together honey, Dijon mustard, coconut aminos, and minced garlic until well combined. Set aside.
- Prepare the baking sheet: Line a baking sheet with parchment paper or use a non-stick cookie sheet. Lay the salmon fillet flat and pat it dry with a paper towel. Arrange the trimmed asparagus evenly around the salmon, covering as much of the parchment paper as possible.
- Glaze and assemble: Spoon about two-thirds of the glaze over the salmon, spreading it evenly. Drizzle the remaining glaze over the asparagus. Lay the lemon slices evenly spaced on top of the salmon and tuck a few slices among the asparagus. Sprinkle the salmon and asparagus with sea salt and black pepper to taste.
- Broil the dish: Place the baking sheet on the middle rack of the oven and broil for about 8 minutes, or until the salmon is just cooked through.
- Check for doneness: The salmon should look opaque and flake easily when poked gently with a fork. You may notice small cracks beginning to form on the surface as a sign it’s ready.
- Avoid overcooking: It’s better to remove the salmon early and return to the oven if needed, rather than overcook it. With experience, you can gauge doneness by lightly pressing the fish and feeling its texture.
- Serve immediately: Transfer the salmon and asparagus to plates, sprinkle with optional chopped parsley or other fresh herbs, and serve hot.
Notes
- You can substitute coconut aminos with gluten-free soy sauce or tamari for a similar flavor.
- Patting the salmon dry before glazing helps the glaze adhere better and promotes even cooking.
- Adjust broiling time depending on the thickness of your salmon fillet to avoid overcooking.
- Serve with a side of quinoa, rice, or crusty bread for a more filling meal.
- Fresh herbs like dill or thyme are excellent alternatives to parsley for garnish.
