Maple Dijon Salmon and Asparagus
SalmonQuickEasySheet Pan
Prep: 10m
Cook: 20m
Total: 30m
Easy
About this Dish
A perfect weeknight dinner: tender, flaky salmon with a sweet and tangy glaze, paired with roasted asparagus. This recipe requires minimal prep and uses just one sheet pan for easy cleanup.
Servings: 4
Ingredients
- salmon fillets4pieces(skinless, about 6 oz / 170g each,patted dry)
- asparagus1bunch(woody ends trimmed)
- olive oil1tablespoon
- maple syrup2tablespoons(pure maple syrup recommended)
- Dijon mustard2tablespoons(whole grain Dijon works well too)
Seasonings
- salt1teaspoon
- black pepper0.5teaspoon
Equipment
- Sheet pan (baking tray)
- Parchment paper (recommended for easy cleanup)
- Small mixing bowl
- Spoon or whisk
- Knife and cutting board
- Pastry brush (optional, for applying sauce)
Steps
Step 1
Prepare Salmon and Sauce
5 min- Preheat oven to 425°F (220°C).
- In a small bowl, mix maple syrup, Dijon mustard, olive oil, salt, and pepper.
Checkpoints
- Sauce is well mixed
Step 2
Place Ingredients on Sheet Pan
3 min- Spread asparagus on one side of the sheet pan.
- Place salmon on the other side and brush with sauce.
Checkpoints
- Salmon is fully coated with sauce
Step 3
Bake
20 minHeat: 425°F- Bake in the oven for 20 minutes or until the salmon is flaky and asparagus is tender.
Checkpoints
- Salmon flakes easily
Notes
- Use parchment paper for easier clean-up.
Warnings
- Avoid overcooking salmon to prevent dryness.
Serving Suggestions
- Quinoa
- Roasted potatoes