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Sheet Pan Honey Lemon Salmon

Sheet pan honey lemon salmon bakes with asparagus and a quick honey, lemon, Dijon, and garlic glaze. The salmon turns tender and flaky while the asparagus finishes tender-crisp on the same pan.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the sheet pan
  • 1 lb asparagus woody ends trimmed
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 salmon fillets 6-ounce, center-cut, about 1 inch thick
For the honey-lemon glaze
  • 2 tbsp honey
  • 1 tbsp lemon juice fresh
  • 1 tsp lemon zest finely grated
  • 1 tsp Dijon mustard
  • 1 cloves garlic finely grated

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

Prepare the sheet pan
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed sheet pan with parchment paper.
  3. Arrange the asparagus on the pan.
  4. Toss the asparagus with the olive oil, then push it to the sides.
  5. Place the salmon fillets in the center.
  6. Season the asparagus and salmon evenly with the salt and pepper.
Make the glaze
  1. Whisk the honey, lemon juice, lemon zest, Dijon mustard, and garlic in a small bowl.
  2. Brush the glaze over the salmon.
Bake
  1. Bake for 10–14 minutes, until the thickest part of the salmon reaches 145°F and the asparagus is tender-crisp.

Notes

For even cooking, use salmon fillets about 1 inch thick. Refrigerate leftovers for up to 3 days; freezing is possible, though the asparagus may soften when reheated.