Sheet Pan Honey Dijon Salmon and Asparagus

When I lived in Oklahoma City, I discovered many amazing restaurants but there was one I kept going back to over and over for their honey Dijon salmon, asparagus, and risotto. I took my mom there shortly after moving to OKC and she wanted to go back every time she visited for the salmon. This sheet pan dinner is inspired by that meal and comes together in no time. It is a delicious light dinner as is or paired with a creamy risotto.

Ingredients for Sheet Pan Salmon and Asparagus

1 teaspoon olive oil plus 1 tablespoon olive oil

1 tablespoon Dijon mustard

1 tablespoon honey

¼ teaspoon dried thyme

1 garlic clove minced

salt and pepper

2 salmon fillets 

1 bunch asparagus, trimmed

lemon slices for garnish

Directions for Sheet Pan Salmon and Asparagus

Preheat oven to 400 degrees. Grease a sheet pan and place the salmon skin side down on one side of the pan. Drizzle ½ teaspoon olive oil on each piece and sprinkle with salt and pepper.

In a small bowl mix the mustard, honey, thyme, garlic, and a pinch of salt and pepper. Spread evenly over the salmon fillets.

Place the asparagus on the other half of the sheet pan and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper.

Bake for 15-16 minutes. Serve with a lemon wedge for the asparagus.

Serves 2