Oven-Roasted Salmon with Maple-Mustard Glaze and Asparagus

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 drafted and published.

Tender salmon fillets roasted with a sweet and tangy maple-mustard glaze, paired with crisp-tender roasted asparagus for a wholesome meal. This seafood recipe, ready in about 25 minutes, pairs salmon fillets, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
3 tbsp maple syrup
2 tbsp Dijon mustard
2 tbsp olive oil
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 lb, trimmed asparagus spears

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, 2 tbsp olive oil, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until combined.
Step 2: Place 4 salmon fillets skin-side down on a rimmed baking sheet lined with parchment paper. Arrange 1 lb trimmed asparagus spears around the salmon.
Step 3: Brush the maple-mustard glaze evenly over the salmon and drizzle the remaining glaze over the asparagus.
Step 4: Roast in the preheated oven for 12-15 minutes until the salmon flakes easily with a fork and asparagus is tender-crisp.
Step 5: Remove from oven and serve immediately with the roasted asparagus.