Honey-Mustard Glazed Salmon with Asparagus and Quinoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon with a sweet-tangy honey-mustard glaze, served with steamed asparagus and fluffy quinoa for a balanced, nutrient-rich dinner. This american-inspired seafood (gluten-free) ready in about 40 minutes pairs (6 oz each, skin-on) Salmon fillets, Olive oil, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.1 (8 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat salmon dry, brush with 1 tbsp olive oil, and season with salt and pepper.
  2. Step 2: In a small bowl, whisk together Dijon mustard, honey, minced garlic, lemon zest, and lemon juice. Brush half over salmon fillets.
  3. Step 3: Roast salmon on a parchment-lined baking sheet for 12-15 minutes until cooked through and glaze is bubbling. While salmon cooks, steam asparagus: place trimmed asparagus in a steamer basket over boiling water for 5-7 minutes until bright green and crisp-tender.
  4. Step 4: Cook quinoa: Combine 1 cup quinoa, 2 cups water, and 1/2 tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
  5. Step 5: Serve salmon with asparagus and quinoa, drizzling remaining honey-mustard glaze over the top.

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Frequently asked questions

How long does Honey-Mustard Glazed Salmon with Asparagus and Quinoa take to make?

Total time is about 40 minutes (15 min prep + 25 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-Mustard Glazed Salmon with Asparagus and Quinoa?

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 olive oil from drying out.

Can I substitute ingredients in Honey-Mustard Glazed Salmon with Asparagus and Quinoa?

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-Mustard Glazed Salmon with Asparagus and Quinoa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Mustard Glazed Salmon with Asparagus and Quinoa 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.

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