Pan-Seared Salmon with Honey-Mustard Glaze and Spring Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender salmon fillets pan-seared and coated with a tangy honey-mustard glaze, served alongside a vibrant sauté of asparagus, peas, and baby carrots. This american-inspired seafood ready in about 35 minutes pairs (6 oz each) 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 420 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.

Ingredients

• 4 pieces (6 oz each) salmon fillets
• 3 tbsp olive oil
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 bunch (about 12 spears), trimmed and cut into 2-inch pieces asparagus spears
• 1 cup, sliced diagonally baby carrots
• 1 cup, trimmed sugar snap peas
• 3, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 2 tbsp chopped, for garnish fresh parsley

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, and 1 tbsp lemon juice until smooth to create the glaze.
2. Step 2: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
3. Step 3: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat; place salmon skin-side down and cook for 4-5 minutes until crisp and golden.
4. Step 4: Flip the salmon and brush each fillet generously with half of the honey-mustard glaze; cook for another 3 minutes or until the salmon reaches desired doneness.
5. Step 5: Remove salmon from skillet and cover loosely to keep warm.
6. Step 6: In the same skillet, add 1 tbsp olive oil and 2 tbsp unsalted butter; sauté 3 minced garlic cloves for 30 seconds until fragrant.
7. Step 7: Add 1 cup sliced baby carrots, 1 cup sugar snap peas, and 1 bunch asparagus pieces to skillet; cook for 5-6 minutes, stirring occasionally, until vegetables are tender-crisp.
8. Step 8: Season vegetables with a pinch of salt and pepper, then transfer to serving plates.
9. Step 9: Place salmon fillets atop the vegetables and drizzle remaining honey-mustard glaze over the salmon.
10. Step 10: Garnish with 2 tbsp chopped fresh parsley and serve immediately.