Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A large sheet pan with Honey Dijon Salmon and Asparagus with a wooden spatula lifting out a piece of salmon.

Honey Dijon Roasted Salmon


  • Author: Get Inspired Everyday!
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 15 mins
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

The easiest spring dinner ever! This Glazed Honey Dijon Roasted salmon comes with a touch of lemon and asparagus that makes it a one pan meal. It’s gluten free, dairy free, paleo, and takes just 8 minutes to cook. So the next time you’re looking for a real stunner, this recipe is perfect for everything from entertaining to a weeknight dinner. 


Ingredients

Scale

Honey Dijon Glaze:

2 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon coconut aminos, or gluten free soy sauce

1 large clove garlic, minced

Salmon and Asparagus:

1 1/2 pounds salmon fillet, about 1” thick

1 pound asparagus, trimmed

1 small lemon, thinly sliced

1 tablespoon chopped fresh parsley to sprinkle over top, see notes


Instructions

Preheat the oven to the broiler setting.

Mix together all the ingredients for the glaze, and set it aside.

Line a baking sheet with parchment paper, or use a non-stick cookie sheet. Lay the salmon out and pat it dry. Arrange the asparagus around it being sure to cover up as much parchment paper as possible if using.

Spoon about 2/3 of the glaze over the salmon, and drizzle the rest over the asparagus. Lay the lemon slices evenly spaced over the top of the salmon, and tuck a few slices in and around the asparagus.

Broil the salmon on the middle oven rack for about 8 minutes or until the salmon is just done.

The easiest way to tell if it’s done is to poke it apart and see if it’s no longer raw, but some tell tale signs are a small amount of cracking appearing in the surface of the salmon.

It’s better to pull it out too soon and have to return it to the oven than to overcook it. Over time with practice, you can learn to lightly press meat with your pointer finger and know whether or not it’s done by the feel.

Serve the salmon and asparagus immediately with a sprinkle of optional parsley or other herbs.

Notes

Parchment paper isn’t rated for the broiler, but I like to use it to help with cleanup. I haven’t had a problem with it other than the edges turning buts. But to be safe, you can place the salmon and asparagus on a non-stick cookie sheet as well.

You can also use 1 tablespoon chopped fresh chives and add them to the glaze, or 1/2 teaspoon Italian seasoning.

  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Keywords: Honey Mustard Salmon, Honey Dijon Salmon, Sheet Pan Salmon, Honey Mustard Salmon and Asparagus