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Sheet Pan Salmon with Asparagus, Potatoes, and Honey Mustard

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: easy dinner, salmon, seafood, sheet pan
Servings: 4 people
Author: Sarah


  • 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.