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- 4 salmon fillets (about 6 oz each) - ¼ cup Dijon mustard - ¼ cup honey - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 3 cloves garlic, minced - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 pound baby potatoes, halved - 1 pound asparagus, trimmed - Fresh parsley, chopped (for garnish) To make this dish, you need fresh salmon fillets, which are key for flavor. The honey mustard glaze gives a sweet and tangy kick. I love using baby potatoes and asparagus for sides. They roast well and add color to the plate. - Sheet pan - Parchment paper - Mixing bowl - Whisk You will want a sheet pan for even cooking. Parchment paper helps with cleanup and keeps the food from sticking. A mixing bowl and whisk are perfect for blending the honey mustard glaze. This setup makes the process quick and easy. 1. Preheating the oven Start by preheating your oven to 400°F (200°C). This step is key to cooking your meal evenly. 2. Preparing the honey mustard mixture In a small bowl, combine ¼ cup Dijon mustard and ¼ cup honey. Add 2 tablespoons olive oil and 1 tablespoon apple cider vinegar. Mix in 3 cloves minced garlic, 1 teaspoon smoked paprika, salt, and pepper to taste. Whisk everything until smooth. This will be your tasty glaze! 1. Baking the potatoes Place 1 pound of halved baby potatoes on one side of your sheet pan. Drizzle half of your honey mustard mixture over the potatoes. Toss them gently to coat. Bake these potatoes in the oven for 15 minutes. This gives them a head start. 2. Adding salmon and asparagus After 15 minutes, take the pan out. Lay 4 salmon fillets in the center of the pan. Spoon the rest of the honey mustard glaze on top of the salmon. Now, add 1 pound of trimmed asparagus on the other side of the pan. Drizzle a bit of olive oil over the asparagus and season with salt and pepper. Return the pan to the oven for another 15-20 minutes. Keep an eye on the salmon. It should flake easily with a fork, and the asparagus should be tender. 1. Resting time and garnishing Once everything is cooked, take the pan out of the oven. Let it rest for a few minutes. This helps the salmon stay juicy. Before serving, sprinkle chopped fresh parsley on top for a nice finish. Your sheet pan honey mustard salmon is now ready to impress! Achieving optimal doneness To cook salmon just right, aim for an internal temperature of 145°F. You can check this with a food thermometer. The fish should flake easily with a fork when done. If you want it a bit less cooked, remove it around 130°F for medium-rare. Remember, it will continue to cook after you take it out of the oven. Flavor variations with marinade You can change the flavor by adding different herbs or spices. Try dill or thyme for a fresh taste. You can also use maple syrup instead of honey for a sweeter twist. Just keep the base of Dijon mustard for that zingy kick. Feel free to experiment and find your favorite combination! Preventing sticking and ensuring even cooking Always use parchment paper to line your sheet pan. This helps prevent sticking and makes cleanup easier. Make sure to space the salmon and veggies out on the pan. This way, they cook evenly and get that nice roasted flavor. Don’t overcrowd the pan; it can cause steaming instead of roasting. Efficient cleanup methods To make cleanup a breeze, soak your mixing bowl and utensils right after using them. This will help loosen any sticky residue. If you used oil on your veggies, sprinkle some salt on the pan after serving. This can help absorb excess grease before washing. Finally, use hot, soapy water for an easy clean! {{image_2}} You can swap Dijon mustard for whole grain mustard. This change adds a nice texture. You may also use yellow mustard if that's what you have. Honey can be replaced with maple syrup for a sweeter twist. Agave syrup is a good option too. For vegetables, you can add bell peppers or zucchini. Carrots also work great. Feel free to mix in your favorite vegetables. Just make sure to cut them into similar sizes for even cooking. Serve this dish with rice or quinoa for a hearty meal. A light salad with greens and a vinaigrette pairs well too. You might enjoy roasted carrots or green beans as a side. For drinks, white wine like Sauvignon Blanc is a perfect match. If you prefer non-alcoholic drinks, try sparkling water with lemon. A light iced tea also complements this meal nicely. To store leftovers, let the salmon cool down first. Place the salmon, potatoes, and asparagus in an airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. Wrap the food tightly with plastic wrap, then place it in a freezer bag. This way, it can last up to three months in the freezer. Reheating leftovers can be tricky, but I have some tips. For the best results, use an oven. Preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with aluminum foil to keep moisture in. Heat for about 15-20 minutes, or until warmed through. This method keeps the salmon flaky and the veggies tender. If you're in a hurry, you can use a microwave. Just warm it in short bursts, checking often to avoid drying it out. Can I use frozen salmon? Yes, you can use frozen salmon. Just make sure to thaw it first. Place the frozen fillets in the fridge overnight. If you’re in a hurry, you can also run them under cold water for a few minutes. Just remember that cooking times may be a bit longer for frozen salmon. How do I know when the salmon is done? Salmon is done when it flakes easily with a fork. It should have an internal temperature of 145°F (63°C). You can use a meat thermometer for accuracy. The salmon should look opaque and moist, not dry. Caloric content and health benefits This dish is packed with nutrients. Each serving has around 400 calories. Salmon is rich in omega-3 fatty acids, which are great for your heart. The honey and mustard add flavor without too many extra calories. Plus, you get fiber from the asparagus and potatoes. Can this recipe be made low-carb? Yes, you can make this recipe low-carb. Simply replace the potatoes with cauliflower or zucchini. These veggies provide a similar texture without the carbs. You still get the tasty honey mustard flavor with the salmon and asparagus. In this blog post, you learned how to make honey mustard salmon with easy steps. We covered ingredients, tools, and tips for perfect cooking. You can experiment with substitutes and meal pairings for great variety. Remember to store leftovers properly and follow reheating tips for best flavor. Cooking doesn't have to be hard. With these easy steps, you’ll impress friends and family with your new dish. Enjoy the deliciousness and healthy benefits of your honey mustard salmon!

Sheet Pan Honey Mustard Salmon

Savor a delicious and healthy dinner with this Sheet Pan Honey Mustard Salmon recipe! It's quick, easy, and perfect for busy weeknights. Featuring succulent salmon, tender baby potatoes, and crisp asparagus, all drizzled with a zesty honey mustard glaze, this dish is a flavor bomb you'll love. Click through to explore the full recipe and make your next meal unforgettable! #HoneyMustardSalmon #SheetPanDinner #HealthyRecipes #EasyMeals
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Ingredients
  

4 salmon fillets (about 6 oz each)

¼ cup Dijon mustard

¼ cup honey

2 tablespoons olive oil

1 tablespoon apple cider vinegar

3 cloves garlic, minced

1 teaspoon smoked paprika

Salt and pepper to taste

1 pound baby potatoes, halved

1 pound asparagus, trimmed

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper.

    In a small bowl, whisk together the Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, smoked paprika, salt, and pepper until well combined.

      Place the halved baby potatoes on one side of the prepared sheet pan. Drizzle half of the honey mustard mixture over the potatoes, tossing them to coat.

        Bake the potatoes in the preheated oven for 15 minutes.

          After 15 minutes, take the pan out of the oven and place the salmon fillets in the center of the pan. Spoon the remaining honey mustard glaze over the salmon fillets.

            Add the trimmed asparagus on the other side of the sheet pan. Drizzle with a little olive oil, and season with salt and pepper.

              Return the pan to the oven and bake for an additional 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.

                Remove from the oven and let rest for a few minutes. Garnish with chopped fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4