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- 4 salmon fillets - 3 tablespoons Dijon mustard - 3 tablespoons honey - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - 1 bunch of asparagus, trimmed - 1 lemon, sliced - Fresh parsley for garnish (optional)

Quick Sheet Pan Honey Mustard Salmon

Discover a quick and delicious recipe with this Savory Sheet Pan Honey Mustard Salmon. Perfect for busy weeknights, this dish pairs the rich flavor of salmon with a sweet and tangy marinade made from honey and Dijon mustard. With easy prep and minimal cleanup, you can enjoy a gourmet meal in no time. Serve alongside vibrant asparagus and enjoy the health benefits of omega-3s, vitamins, and healthy fats. It's a nutritious option that’s full of flavor!
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Ingredients
  

4 salmon fillets (6 ounces each)

3 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 cloves garlic, minced

Salt and pepper to taste

1 pound asparagus, trimmed

1 lemon, sliced into rounds

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Marinade: In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, salt, and pepper until well combined.

    Marinate the Salmon: Place the salmon fillets in a large resealable plastic bag or shallow dish. Pour half of the honey mustard mixture over the salmon, ensuring that each fillet is well coated. Let it marinate in the refrigerator for at least 15 minutes while you prepare the rest of the ingredients.

      Preheat the Oven: Preheat your oven to 400°F (200°C).

        Prepare the Sheet Pan: Line a large sheet pan with parchment paper or lightly grease it. Arrange the asparagus on one side of the sheet pan and drizzle with olive oil, salt, and pepper. Toss to coat evenly.

          Place the Salmon: After marinating, remove the salmon from the refrigerator. Place the fillets skin-side down on the other side of the sheet pan. Drizzle the remaining honey mustard mixture on top of each fillet and top with lemon slices.

            Bake: Put the sheet pan in the preheated oven and bake for 12-15 minutes or until the salmon is cooked through (internal temperature should reach 145°F or 63°C) and the asparagus is tender.

              Serve: Once done, remove the sheet pan from the oven. Garnish the salmon with freshly chopped parsley and serve immediately with your favorite sides.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4