Community recipe
Honey-Mustard Salmon with Roasted Potatoes and Asparagus
Tender salmon with a glossy honey-Dijon glaze, served with golden roasted baby potatoes and asparagus finished with fresh lemon and parsley. A colorful, familiar dinner made on one lined sheet pan.
- Serves
- 4
- Prep
- 15 min
- Cook
- 41 min
- Difficulty
- easy
Get ready
Ingredients
- 600 g baby potatoes
- 2 tbsp olive oils
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 450 g asparagus
- 1 tbsp olive oil
- 0.25 tsp kosher salt
- 2 tbsp dijon mustards
- 1 tbsp honey
- 1 tbsp olive oil
- 0.25 tsp kosher salt
- 0.25 tsp black pepper
- 4 salmon fillets, about 150 g each, skin on or off
- 1 lemon
- 2 tbsp fresh parsleies
Make it
Instructions
- 01
Prepare the oven, pan, and potatoes
Set a rack in the center of the oven and heat to 425°F (220°C). Line a large rimmed baking sheet with parchment rated for 425°F, making sure it lies flat inside the pan. Wash and dry 600 g baby potatoes, then halve them (quarter any large ones). On the lined sheet, toss the potatoes with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread them cut-side down in a single layer, leaving room to move them aside later. | Why: Dry, well-spaced potatoes brown instead of steaming, and lining the pan keeps the glaze from sticking later.
- 02
Give the potatoes a head start
Once the oven reaches 425°F (220°C), roast the potatoes on the lined sheet for 25 minutes, until their undersides are turning golden and a fork meets only slight resistance. Leave the oven on. | Why: Starting the potatoes first lets them finish at the same time as the quicker-cooking fish and asparagus.
- 03
Prepare the asparagus and glaze
While the potatoes roast, wash and thoroughly dry 450 g asparagus; snap off or trim the woody ends. In a medium bowl, toss it with 1 tbsp olive oil and 1/4 tsp kosher salt. In a small bowl, stir together 2 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper until smooth. Pat 4 salmon fillets (about 150 g each) dry with paper towels; keep them refrigerated if the potatoes still have more than a few minutes to roast. | Why: Dry surfaces roast better, and mixing the glaze separately makes it easy to coat the fish evenly.
- 04
Glaze and roast the salmon
After the potatoes have roasted for 25 minutes, remove the sheet from the oven and, using a spatula, move the potatoes to one side. Arrange the asparagus in a single layer on the other side, leaving four spaces among the vegetables for the salmon. Set the fillets skin-side down, if applicable, directly on the already lined sheet; spoon the glaze over their tops. Return the sheet to the 425°F (220°C) oven and roast for 13–16 minutes, checking from minute 13. The asparagus should be tender with lightly browned tips, the potatoes fork-tender and golden, and the thickest part of each fillet should reach 145°F (63°C) on an instant-read thermometer. If the vegetables finish first, transfer them to a plate and continue cooking the fish until it reaches temperature. | Why: The earlier lining prevents the sweet glaze from sticking, while the head start keeps the potatoes from being underdone.
- 05
Add a fresh finish and serve
Remove the sheet from the oven and let the salmon rest for 2 minutes. Wash and dry 1 lemon and 2 tbsp fresh parsley; cut the lemon into wedges and chop the parsley. Sprinkle the parsley over the potatoes and asparagus, then divide everything among four plates. Serve with the lemon wedges for squeezing over each portion. | Why: A brief rest makes the fish easier to serve, while the bright finish balances the sweet, tangy glaze.
