Honey Mustard Glazed Salmon with Asparagus

An American-inspired side dish built around salmon fillets glazed with honey, Dijon mustard, and lemon, then baked with asparagus until the fish flakes and the asparagus is tender with browned tips.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 30 ml honey
• 30 ml Dijon mustard
• 15 ml lemon juice freshly squeezed
• 6 g garlic finely grated or minced
• 15 ml olive oil divided
• 2 g fine salt divided
• 1 g black pepper freshly ground
• 450 g asparagus woody ends trimmed
• 7 ml olive oil divided
• 1 g fine salt divided
• 450 g salmon fillets skin-on or skinless, patted dry
• 1 g fine salt divided
• 4 g fresh dill chopped
• 2 g lemon zest finely grated

Instructions

1. Heat the oven to 220°C. Line a rimmed sheet pan with parchment paper or foil. Oven fully preheated and pan lined.
2. In a small bowl, whisk together the honey, Dijon mustard, lemon juice, garlic, 15 ml of the olive oil, 2 g of the salt, and the black pepper. This is the glaze; reserve 10 ml for serving if you want extra sauce. Glaze looks glossy and fully combined.
3. Place the asparagus on the sheet pan and toss with the remaining 7 ml olive oil and 1 g salt. Spread into a single layer. Asparagus is lightly coated and evenly spread.
4. Nestle the salmon fillets among the asparagus. Sprinkle the salmon with the remaining 1 g salt, then brush the tops and sides with about two-thirds of the glaze, leaving a thin layer in the bowl for finishing after baking. Salmon is evenly coated but not dripping.
5. Bake for 11 to 14 minutes, until the salmon flakes at the thickest point and the asparagus is crisp-tender with browned tips. For medium salmon, aim for 52°C to 55°C in the center; for fully cooked salmon, 63°C. Salmon flakes and asparagus has color at the tips.
6. Transfer the salmon and asparagus to plates. Spoon the remaining glaze over the salmon, then finish with dill and optional lemon zest. Fish is glazed, herbs are bright, and the dish is ready to serve.