Family Adventure Sheet Pan Honey-Mustard Salmon with Asparagus

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple sheet pan meal featuring tender salmon glazed with honey-mustard and roasted alongside crisp asparagus for a wholesome dinner. This sheet-pan recipe, ready in about 25 minutes, pairs salmon fillets, asparagus spears, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 International cuisine 360 cal/serving

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Ingredients

4 (6 oz each), skin on salmon fillets
1 lb, trimmed asparagus spears
3 tbsp honey
2 tbsp Dijon mustard
2 tbsp olive oil
2, minced garlic cloves
1 tbsp, freshly squeezed lemon juice
1 tsp, divided salt
1/2 tsp, divided black pepper
2 tbsp, chopped (optional garnish) fresh dill

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Instructions

Step 1: Preheat oven to 425°F and line a large baking sheet with parchment paper.
Step 2: In a small bowl, whisk together 3 tbsp honey, 2 tbsp Dijon mustard, 2 tbsp olive oil, 2 minced garlic cloves, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
Step 3: Arrange 4 salmon fillets skin-side down on one side of the baking sheet. Place 1 lb trimmed asparagus spears on the other side and drizzle with 1/2 tsp salt and 1/4 tsp black pepper.
Step 4: Brush the honey-mustard glaze generously over the salmon fillets, reserving a small amount for later.
Step 5: Roast in the preheated oven for 12-15 minutes until salmon is opaque and flakes easily with a fork, and asparagus is tender-crisp.
Step 6: Remove from oven, brush salmon once more with reserved glaze, and sprinkle 2 tbsp chopped fresh dill over the top before serving.