Honey-Glazed Salmon with Asparagus and Dill
Perfectly seared salmon with a sweet-tangy glaze, served alongside tender asparagus spears. This american-inspired seafood (gluten-free) ready in about 30 minutes pairs each, skin-on salmon fillets, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.
Ingredients
- 6 oz each, skin-on salmon fillets
- 1 tbsp olive oil
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1/2, juiced lemon
- 8 oz, trimmed asparagus
- 1 tbsp, chopped fresh dill
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat salmon fillets dry, then rub skin side with 1/4 tsp salt and 1/8 tsp black pepper. Place skin-side down in a cold ovenproof skillet, then set over medium heat. Cook skin-side down for 6 minutes until crisp and golden, then flip and cook 3 more minutes until cooked through.
- Step 2: While salmon cooks, toss 8 oz asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Place in a single layer in a separate skillet and cook over medium heat for 8-10 minutes until tender-crisp and slightly charred.
- Step 3: In a small bowl, whisk together 2 tbsp honey, 1 tsp Dijon mustard, and 1/2 lemon juice. Brush half the glaze over salmon fillets during the last 2 minutes of cooking.
- Step 4: Plate salmon with asparagus, drizzle with remaining glaze, and sprinkle with 1 tbsp fresh dill. Serve immediately with extra lemon wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Glazed Salmon with Asparagus and Dill take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Glazed Salmon with Asparagus and Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep each, skin-on salmon fillets from drying out.
Can I substitute ingredients in Honey-Glazed Salmon with Asparagus and Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Glazed Salmon with Asparagus and Dill for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Honey-Glazed Salmon with Asparagus and Dill gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Absolutely wonderful.
