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- 4 salmon fillets - 1/4 cup honey - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and black pepper, to taste - 1 pound asparagus, trimmed - 1 cup cherry tomatoes, halved - 1 teaspoon paprika - Fresh rosemary or parsley for garnish To make a great honey mustard salmon sheet pan meal, gather these ingredients first. Start with salmon fillets. They should be fresh and firm. Next, get honey for sweetness and Dijon mustard for a tangy kick. Olive oil adds richness and helps the flavors mix. Don't forget garlic. Minced garlic brings a strong taste that pairs well with salmon. As for veggies, use asparagus and cherry tomatoes. They add color and nutrients to your meal. Paprika gives a nice touch of warmth. Lastly, grab salt and black pepper to season your dish. Fresh herbs like rosemary or parsley will add a vibrant finish when you serve. This list covers all you need to create a tasty, healthy dinner. Each ingredient plays a role in making the dish both flavorful and appealing. Enjoy cooking! 1. Preheat the oven and prepare the sheet pan Start by preheating your oven to 400°F (200°C). This high heat will help cook the salmon perfectly. Line a large sheet pan with parchment paper. This makes cleanup easy and prevents sticking. 2. Make the honey mustard mixture In a mixing bowl, whisk together 1/4 cup honey, 3 tablespoons Dijon mustard, 2 tablespoons olive oil, and 2 minced garlic cloves. Add salt and black pepper to taste. Mix until smooth and well combined. This mixture brings sweet and tangy flavors to the salmon. 3. Arrange the salmon and vegetables Place 4 salmon fillets in the center of the sheet pan. Drizzle the honey mustard mixture over the salmon. Make sure each fillet is well coated. Next, add 1 pound of trimmed asparagus and 1 cup of halved cherry tomatoes around the salmon. Drizzle a little olive oil on the veggies. Sprinkle them with salt, pepper, and 1 teaspoon of paprika for extra flavor. 1. Roast in the oven Place the sheet pan in your preheated oven. Roast everything for 15-20 minutes. The salmon should cook until it flakes easily with a fork. The asparagus should be tender yet still bright green. 2. Check for doneness and resting time At the 15-minute mark, check the salmon for doneness. If it looks flaky and opaque, it's ready! Once done, take the sheet pan out of the oven. Let the salmon and veggies rest for a few minutes. This helps keep the juices in. Before serving, garnish with fresh rosemary or parsley for a pop of color. - Best temperature and time for perfect salmon: I cook my salmon at 400°F for 15-20 minutes. This high heat helps the salmon cook through while keeping it moist. I check it at the 15-minute mark. The fish should flake easily with a fork when done. - How to ensure vegetables are tender: To get tender veggies, I cut asparagus and tomatoes to a similar size. This helps them cook evenly. Drizzling them with olive oil and seasoning them with salt and pepper also adds flavor and helps with tenderness. - Serving suggestions and garnishes: I love to garnish my dish with fresh rosemary or parsley. It adds a pop of color and fresh taste. You can also drizzle a bit more honey mustard sauce over the salmon for extra flavor. - Family-style vs plated presentation: Serving from the sheet pan makes it easy for family meals. Everyone can help themselves. For a fancier touch, I plate each salmon fillet with asparagus and tomatoes. This method makes guests feel special. {{image_2}} You can switch proteins in this dish. Chicken works well with the same sauce. Tofu is a great plant-based option. Just make sure to adjust the cooking time. For vegetables, you can use broccoli, green beans, or bell peppers. These choices add color and taste. Feel free to mix and match your favorites. Want more flavor? Try adding spices like cumin or chili powder. Fresh herbs like thyme or dill can also boost the taste. If you want a twist, use a different dressing. Try a sesame ginger sauce or a balsamic glaze. These changes make the dish even more fun and unique. Store leftover salmon and veggies in an airtight container. This keeps them fresh longer. You can also wrap them tightly with plastic wrap. In the fridge, they last up to three days. To freeze cooked salmon and sides, let them cool first. Place them in a freezer-safe container. Label it with the date. They can stay frozen for up to three months. When you're ready to enjoy them, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 15 minutes. This keeps the salmon moist. You can also use the microwave, but watch the time. Heat in short bursts to avoid drying it out. I recommend cooking salmon for 15 to 20 minutes at 400°F (200°C). Check the salmon at 15 minutes to see if it flakes easily with a fork. If it does, it's done! If not, give it a few more minutes. Cooking time may differ based on the thickness of the fillets. Yes, you can use fresh herbs! Fresh rosemary or parsley adds a nice touch to your dish. Use about three times the amount of fresh herbs compared to dried ones. This way, you get the best flavor without overpowering the dish. Lining the sheet pan with parchment paper is not required, but it helps with cleanup. It also prevents the salmon and veggies from sticking to the pan. If you don't have parchment paper, you can lightly grease the pan with olive oil instead. This blog post covered a tasty roasted salmon dish, detailing ingredients like salmon, honey, and asparagus. I shared easy steps to prepare and cook your meal perfectly. I also provided tips for cooking and presentation, along with variations and storage advice. In the end, you can customize this dish to fit your taste. Enjoy making this healthy meal for you and your family!

Honey Mustard Salmon Sheet Pan

Savor the deliciousness of Honey Mustard Salmon Sheet Pan! This easy recipe combines tender salmon fillets with vibrant asparagus and cherry tomatoes, all roasted to perfection in just 25 minutes. Bursting with flavor from a sweet and tangy honey mustard sauce, it's a hassle-free dinner that's perfect for busy weeknights. Click through to explore this mouthwatering recipe and bring healthy, quick meals to your table!
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Ingredients
  

4 salmon fillets

1/4 cup honey

3 tablespoons Dijon mustard

2 tablespoons olive oil

2 cloves garlic, minced

Salt and black pepper, to taste

1 pound asparagus, trimmed

1 cup cherry tomatoes, halved

1 teaspoon paprika

Fresh rosemary or parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a mixing bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, salt, and pepper until well combined.

      Place the salmon fillets in the center of the sheet pan. Drizzle the honey mustard mixture over the salmon, ensuring they are well coated.

        Arrange the asparagus and cherry tomato halves around the salmon on the same sheet pan. Drizzle a little olive oil over the veggies and sprinkle with salt, pepper, and paprika.

          Roast in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender. Check the salmon at the 15-minute mark for doneness.

            Once cooked, remove from the oven and let it rest for a few minutes. Garnish with fresh rosemary or parsley before serving.

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings

                - Presentation Tips: Serve directly from the sheet pan for a family-style meal, or plate the salmon, asparagus, and tomatoes separately, drizzling a little extra honey mustard sauce over the top for added flair.