I love a sheet pan dinner. It comes together quickly and cuts down on dishes, what’s not to love? However, I’ve noticed a lot of sheet pan recipes out there in the world don’t account very well for different things cooking at different rates and times. I can’t tell you how many times I’ve ended up with a bunch of under cooked veggies and dry overcooked chicken because the recipe has you leave everything on the pan in the oven the whole time, even though one of the elements may be done way before the others.
In this recipe, I made sure to time out the addition of the salmon and asparagus so that the potatoes have time to hang out in the oven as long as they need to get all golden brown and tender, without ending up with dry salmon and mushy, overcooked asparagus. No one wants mushy asparagus. The honey dijon sauce can also be switched out for pretty much any other sauce or topping like basil pesto, maple soy glaze, grainy mustard and dill sauce, (just to give you some ideas) and the cook time shouldn’t be affected!
Honey Dijon Salmon
Course: Uncategorized2-4
servings15
minutes30
minutes45
minutesIngredients
2-4 4 oz salmon fillets
8 oz of asparagus (usually about how much comes in a bundle at the grocery store)
1 lb baby/fingerling potatoes
3 tbsp dijon mustard
2 tbsp honey
1 clove minced garlic
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
salt and pepper
olive oil
Directions
- Preheat oven to 400 °F and line a large baking sheet with foil or parchment paper
- For the potatoes: Wash, dry, and cut the baby or fingerling potatoes in half lengthwise and place in a large bowl. Mix garlic powder, paprika, onion powder and 1 tsp each of salt and pepper in a small bowl and set aside. Drizzle potatoes with olive oil, sprinkle generously with spice mix, and toss to coat evenly. Spread potatoes out on the baking sheet in one even layer.
- Place sheet in the preheated oven and set a timer for 15 minutes.
- While the potatoes cook, mix dijon mustard and honey together in a small bowl and set aside. Pat salmon fillets dry, season with salt and pepper. With a pastry brush, generously coat the honey-dijon mixture onto the salmon fillets and set aside.
- For the asparagus: snap the rough ends off the asparagus, wash the spears, pat dry, and place in a shallow baking dish or large bowl. Drizzle with olive oil, add minced garlic, season with salt and pepper and toss until the asparagus is evenly coated and set aside.
- At 15 minutes, remove sheet pan from the oven and flip the potatoes. Move the potatoes to the middle of the sheet pan and place the asparagus on one side and the salmon fillets on the opposite end.
- Return pan to the oven, and set timer for an additional 15 minutes. NOTE: When you a can easily stick a fork in the potatoes, they are done. Depending on the thickness of the salmon and asparagus spears you may need to cook about 5 minutes longer. You want the asparagus to be tender but not completely flop over when you hold it up.
- Remove pan from the oven, place potatoes, salmon, and asparagus on a serving dish or individual plates and serve!