I love one sheet pan recipes! There are less things to clean and it’s a drop and cook kind of recipe. This is a go to weeknight family meal that is so juicy with fun tang. The salmon is slathered with yummy Dijon mustard that when cooked flavors the salmon with a wine like rich flavor and keeps it buttery delish. Surrounding the salmon like proud soldiers are veggies that crisp up and join the one sheet pan fun.
Salmon has a special place in my childhood memories (most memories are food related lol). Growing up my mom cooked one thing – mostly chicken. Monday through Saturday chicken and Chinese takeout on Sundays. But once in a while she would make salmon and it was always a special treat for us. Every time I make this recipe it reminds me of how excited we were for the rare salmon meal as a kid and it makes me smile.
Grab your ingredients and follow along with the video!
One Sheet Pan Dijon Salmon with Asparagus Recipe
Serves 4
Ingredients
- 4 salmon filets
- 2 bunches asparagus, cut into large pieces
- 1 lemon, 1/2 for juice and 1/2 cut into thin slices
- Handful fresh dill, chopped
- 1 pint cherry tomatoes
- Salt and pepper
- 4 tablespoons dijon mustard
- Extra virgin olive oil for drizzling
Instructions
- Preheat oven to 400 degrees
- On a sheet pan add asparagus, tomatoes and lemon slices. Drizzle olive oil, season with big pinches of salt and pepper and mix it up.
- Add salmon filets skin side down on top of veggies. Squeeze lemon juice over filets, season with salt and pepper, spread a layer of dijon mustard on each filet.
- Bake for 15-17 minutes
- Enjoy!
TIP: How can you tell when salmon is done? Easy! Don’t overcook it (err on the side of undercooking it) so when you test it with a fork it will easily break into flakes.
Let me know in comments below what veggies you would use or what recipes you want me to make next? 🙂
With a grateful heart and an amazing tummy – Jay
View Comments (5)
This recipe is delicious and quick with easy, easy cleanup. I did increase vegetables by the addition of onions and yellow bell pepper. Also, I mixed the Dijon mustard with a lemon dill caper jarred sauce that I had in the fridge.
The salmon was perfect and moist and the vegetables were not too tender, just right. Thanks for a recipe I'll be making for years to come.
Am going to try this tonight but will par-boil the asparagus. I don’t like them crunchy. Otherwise, it sounds great.
That is totally cool! I like a creamy asparagus too! Let me know what you think and Happy Cooking!
I didn't have access to fresh dill and I don't like asparagus so my friend and I adapted this recipe a touch. We used dried dill and ixnayed the asparagus and we popped this in the toaster oven until it was done. It was so easy and tasty!! We paired it with some quinoa for a healthy meal. Yum!!
Yay! Awesome! Grateful you made my recipe! I love that you used a toaster. Happy Cooking! With Gratitude Jason