This family-friend sheet pan salmon meal highlights fresh asparagus and crispy potato bites, perfect for serving with a tangy homemade honey mustard dipping sauce.
Cooking a whole well-rounded meal using just sheet pans? Sign me up!
That’s what makes this meal perfect for families and for anyone who wants to be able to cook a complete dinner without having to stand over the stove.
I also have this weakness for honey mustard. Maybe it’s a nostalgia thing, or maybe it’s just because the combination of tangy Dijon mustard and sweet honey is just irresistible.
All it takes is a few minutes in the oven for asparagus to become tasty, sweet, and ready to eat.
Depending on how thick your asparagus stalks are, they may take different amounts of time to become perfectly cooked. For the thicker stalks I get locally, 20-25 minutes has been perfect. If you have super thin stalks they may be finished sooner.
Asparagus contains a lot of natural sugars, which begin to turn to starch once it’s been trimmed. The starch is what creates the woody and tough ends that need to be removed before consuming.
My favorite trick with asparagus is not to cut the ends off, instead – break them! Hold each end of the asparagus and gently push them together. The stalk will naturally break in the perfect place where the toughness stops. This way you’re not wasting any good asparagus and you’re also not going to wind up with any tough bites on your plate.
The Cooking Process
Sheet pan meals make cooking and clean up simple. Many sheet pan meals allow you to throw everything on the pan at the same time and walk away for a while. This recipe (sadly) isn’t one of those, but the benefits of less kitchen time and less clean up still apply.
Here’s why this recipe needs a little more attention: even with cutting the potatoes into small bites, they still take longer to cook than salmon and asparagus. By adding the potatoes first and putting them on an already hot sheet pan, they’ll cook up perfectly.
- First, preheat the oven with the sheet pans inside so they get nice and hot. This helps speed up the potato cooking and helps to get them crispy.
- Then, season the potatoes and roast them for 20 minutes while you get the other ingredients ready. Multitasking is a great thing.
- Next, add the salmon and asparagus. Spread the honey mustard on the salmon and season everything once more.
- Cook until done!
Other sheet pan favorites:
Sheet Pan Salmon with Asparagus, Potatoes, and Honey Mustard
- 3 pounds baby red or gold potatoes quartered
- 2 teaspoons fresh thyme leaves chopped
- 4 tablespoons olive oil separated
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 4 salmon fillets
- 1 pound asparagus trimmed
- 3 teaspoons kosher salt separated
- 1 teaspoon freshly cracked pepper
- 2 tablespoons mayonnaise
- 1 tablespoon whole-grain Dijon mustard
- Place two large sheet pans in the oven and preheat oven to 400 degrees.
- In a medium bowl, toss the potatoes with 2 tablespoons olive oil, thyme, and 2 teaspoons salt. Once the oven is to temperature, divide the potatoes among the sheet pans to roast while you prepare the remaining ingredients.
- In a small bowl, use a fork to whisk together the remaining 1 tablespoon olive oil, Dijon mustard, and honey together.
- After the potatoes have cooked for 20 minutes, remove the pans from the oven and stir the potatoes.
- Add the salmon fillets and the asparagus to the sheet pans and spoon 1 teaspoon of the honey mustard on top of each salmon fillet and brush to coat. Reserve the remaining honey mustard for later.
- Drizzle the asparagus with the remaining 1 tablespoon olive oil and season the entire sheet pan with the remaining 1 teaspoon salt and 1 teaspoon pepper.
- Place the pan in the oven and roast until the asparagus and potatoes are tender and salmon is cooked through, about 20 minutes.
- While the salmon cooks, add the mayonnaise and whole-grain mustard to the honey mustard and stir to combine. Store in the refrigerator until ready to eat.
- Serve immediately with honey mustard sauce on the side.