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Easy Honey Mustard Salmon with Asparagus – Best 20-Minute Dinner

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A quick and easy weeknight dinner featuring honey mustard glazed salmon and roasted asparagus, all cooked on one pan in 20 minutes. The caramelized glaze is sweet, tangy, and absolutely irresistible.

Ingredients

Scale
  • 4 salmon fillets (about 6 ounces each)
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard (optional but recommended)
  • 2 tablespoons olive oil, plus more for the pan
  • 2 cloves garlic, minced
  • 1 pound fresh asparagus, trimmed
  • Salt and black pepper to taste
  • Optional garnishes: fresh dill, chopped parsley, red pepper flakes, lemon wedges

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
  2. In a small bowl, whisk together honey, Dijon mustard, whole-grain mustard (if using), olive oil, and minced garlic until smooth.
  3. Pat salmon fillets dry with paper towels. Season both sides generously with salt and black pepper. Place skin-side down on the prepared baking sheet, leaving space between fillets.
  4. Trim the woody ends off the asparagus by bending each spear near the bottom until it snaps. Place asparagus around the salmon on the baking sheet. Drizzle with a little olive oil and season with salt and pepper. Toss gently to coat.
  5. Brush a generous layer of the honey mustard glaze over the top of each salmon fillet. Reserve about half of the glaze for later.
  6. Roast for 10 minutes. Remove from oven and brush the remaining glaze over the salmon fillets.
  7. Return to oven and roast for another 3-7 minutes, depending on thickness. Salmon is done when it flakes easily with a fork and internal temperature reaches 125°F to 130°F for medium-rare. Asparagus should be tender but still have a bite.
  8. Let the salmon rest for 2 minutes before serving. Garnish with fresh dill, parsley, lemon squeeze, or red pepper flakes if desired. Serve hot.

Notes

Pat the salmon dry for best caramelization. Don’t overcrowd the pan. Use room-temperature ingredients for even cooking. Watch the glaze as honey burns easily. For thicker fillets, increase cooking time slightly. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: honey mustard salmon, salmon with asparagus, one pan salmon, quick salmon dinner, healthy salmon recipe, 20 minute dinner, weeknight salmon

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