Sheet Pan Honey-Mustard Glazed Salmon with Asparagus

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

A quick sheet pan dinner featuring tender salmon fillets glazed with a tangy honey-mustard sauce, paired with roasted asparagus for a nutritious meal. This American-inspired Mother’s Day recipe, ready in about 25 minutes, pairs salmon fillets, fresh asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 American cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) salmon fillets
1 lb, trimmed fresh asparagus
3 tbsp, divided olive oil
2 tbsp Dijon mustard
2 tbsp honey
1 tsp garlic powder
1 tbsp lemon juice
1 1/2 tsp, divided salt
1 tsp, divided black pepper
for serving lemon wedges

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Instructions

Step 1: Preheat oven to 400°F. Line a large sheet pan with parchment paper. Arrange 1 lb trimmed asparagus on one side of the pan and drizzle with 1 1/2 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly.
Step 2: In a small bowl, whisk together 2 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp lemon juice, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper, and the remaining 1 1/2 tbsp olive oil until smooth.
Step 3: Place 4 salmon fillets skin-side down on the other side of the sheet pan. Brush each fillet generously with the honey-mustard glaze.
Step 4: Roast salmon and asparagus for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp. Serve immediately with lemon wedges.