Honey Mustard Salmon - Sheet Pan Dinner

Less than 20 minutes from start to finish, this sheet pan salmon is the easiest dinner you've ever made! A simple, sweet, tangy honey mustard sauce transforms your traditional salmon and asparagus into a weeknight dinner masterpiece!

How to make sheet pan salmon:

You'll start by lining a sheet pan with parchment paper. Place asparagus in a single layer in the middle of the sheet pan. Drizzle with olive oil and season with salt and pepper.

Combine whole grain mustard, honey, garlic powder, salt and pepper in a small bowl. Place salmon fillet on top of asparagus. Spread honey mustard mixture over the salmon in an even layer.

Bake in a 400 degree oven for 12-15 minutes or until the salmon flakes easily with a fork and the asparagus is tender.

Garnish with fresh chopped dill and enjoy!

Why you're going to love this honey mustard sheet pan salmon:

• It's SO easy! Do you have 5 minutes to prep a healthy dinner? Great! You can throw this meal together in just a few minutes which means you can focus on more important things instead of spending time in the kitchen!
• It's SO simple! Did you see that ingredient list guys?!! Only 9 ingredients INCLUDING salt and pepper! Dinner doesn't have to be complex to be delicious. You can take simple flavors (honey and mustard) and transform a basic sheet pan salmon dinner into something magnificent!
• It's SO freaking delicious! The tang of the whole grain mustard paired with the sweetness of the honey is going to knock your socks off. Then the fresh chopped dill takes it to another level entirely. Pair with a hearty green salad or a crusty loaf of bread and you've got the perfect meal!

Tips for making the best honey mustard salmon:

• Don't overcook the salmon! Start checking the salmon after 12 minutes and pull it out of the oven as soon as the thickest part of the salmon flakes easily with a fork.
• Feel free to substitute Dijon mustard for whole grain mustard. Dijon and whole grain mustard are interchangeable in this recipe! Or even do 1 tablespoon Dijon and 1 tablespoon whole grain. I would not recommend using regular yellow mustard in this recipe however, as the flavor will be much too strong.
• Don’t remove the skin before baking. While I personally don’t eat the salmon skin, it will peel away from the flesh of the fish very easily after the salmon is baked. So there is no need to try to remove it before! The skin will also help to hold in moisture while the fish bakes.

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