Honey Mustard Salmon with Mushrooms and Asparagus
A comforting and delicious dish featuring salmon glazed with honey mustard, paired with earthy mushrooms and vibrant asparagus, perfect for quick weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 4 fillets salmon fillets (fresh or thawed)
- 2 tablespoons honey Substitute with maple syrup for a vegan twist
- 2 tablespoons Dijon mustard The tartness makes all the difference
- 1 cup mushrooms, sliced Button or cremini are great choices
- 1 bunch asparagus, trimmed You can swap in green beans for a crunchy alternative
- 3 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving To brighten up the dish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together honey and Dijon mustard until combined.
- Place the salmon fillets on one side of the baking sheet. Brush the honey mustard mixture generously over each fillet.
- On the other side of the baking sheet, arrange the sliced mushrooms and trimmed asparagus. Drizzle with olive oil and season with salt and pepper.
- Slide the baking sheet into the preheated oven and roast for 15-20 minutes, until the salmon is cooked through (145°F internal temperature) and the veggies are tender.
- Serve immediately with fresh lemon wedges squeezed over the top.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The salmon can also be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven for about 10 minutes.