Honey Dijon Glazed Salmon With Roasted Asparagus
Sheet pan salmon with a quick honey-mustard glaze, roasted asparagus, and candied walnuts. The sweet-savory sauce caramelizes in the oven while the fish cooks through, creating moist, flaky salmon with crisp-edged vegetables. Perfect for weeknight dinners or elegant entertaining. This version balances bright mustard tang against floral honey, requiring minimal prep and one-pan cleanup.
Ingredients
- ¼ cup honey
- 2 tablespoon Dijon-style mustard
- 1 tablespoon butter, melted
- 1 teaspoon Worcestershire sauce
- salt
- black pepper
- 4 4-6 ounce salmon fillets
- 1 lb fresh asparagus spears
- ½ cup walnuts, chopped
Instructions
- 1
Preheat oven to 400°F.
- 2
Line a 13x9x2-inch baking pan with non-stick foil, non-stick side facing up.
- 3
Whisk together honey, mustard, melted butter, and Worcestershire sauce. Season with salt and pepper.
- 4
Place salmon fillets in center of prepared pan.
- 5
Arrange asparagus spears around salmon.
- 6
Sprinkle walnuts over vegetables and salmon.
- 7
Drizzle reserved sauce over everything.
- 8
Bake until salmon flakes easily with a fork.
Tips
Pat salmon dry before cooking to encourage caramelization and prevent steam from making the glaze soggy.
Check doneness at 18 minutes if fillets are thin; residual heat continues cooking after removal from oven.
Toast walnuts in a dry skillet for 3-4 minutes before adding to boost nuttiness and prevent sogginess.
Good to Know
Refrigerate cooked salmon and asparagus in airtight container up to 3 days. Do not store walnuts with other components to prevent sogginess.
Whisk glaze up to 8 hours ahead; refrigerate covered. Prep asparagus (trim, wash) up to 1 day ahead in damp paper towel.
Serve hot immediately after baking. Pairs with roasted potatoes, rice pilaf, or crusty bread. Light white wine (sauvignon blanc, pinot grigio) or sparkling water complement.
Common Mistakes
Don't skip drying salmon; excess moisture prevents proper browning and dilutes glaze.
Don't bake longer than 22 minutes; overcooked salmon becomes dry and loses flakiness.
Don't add walnuts before baking; they soften and become mushy from steam.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I prepare this ahead?
Prepare the glaze and chop walnuts 8 hours ahead. Trim asparagus the day before. Assemble and bake fresh; the entire dish cooks in under 25 minutes, making it practical for same-day assembly.
What if my salmon is thicker than 6 ounces?
Check for doneness at 20 minutes by inserting a fork into the thickest part; flesh should flake easily. Thicker fillets may need 2-3 additional minutes. Avoid overcooking, which dries out salmon quickly.
Can I freeze leftovers?
Freeze cooked salmon and asparagus separately in airtight containers up to 2 months. Walnuts absorb moisture and become mushy when frozen. Reheat at 275°F for 12-15 minutes until warmed through.