Honey Dijon and Dill Sheet Pan Salmon and Veggies
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!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 1 lb. salmon
- 1 bunch of asparagus, woody ends removed
- 1–2 tablespoons olive oil
- 2 tablespoons whole grain mustard
- 2 tablespoons honey
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh chopped dill for garnish
- Kosher salt
- fresh cracked pepper
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Spread asparagus in single layer down the middle of the baking sheet. Drizzle with oil, season with salt and pepper and toss to coat evenly.
- In a small bowl combine whole grain mustard, honey, garlic powder and a large pinch of salt and pepper.
- Place salmon on top of the asparagus skin side down and spread honey mustard mixture over the the fillet in an even layer.
- Bake for 12-15 minutes or until salmon flakes easily with a fork and the asparagus is tender.
- Garnish with fresh chopped dill and enjoy!
Nutrition
- Serving Size:
- Calories: 477
- Sugar: 9.9 g
- Sodium: 146.4 mg
- Fat: 25.7 g
- Saturated Fat: 3.8 g
- Trans Fat: 0 g
- Carbohydrates: 34.6 g
- Fiber: 6.7 g
- Protein: 30.7 g
- Cholesterol: 57.9 mg
