Sheet Pan Lemon Dijon Salmon and Asparagus
Fresh, vibrant, and incredibly simple, this Sheet Pan Lemon Dijon Salmon and Asparagus is the kind of dinner that feels special enough for a dinner party but easy enough for a busy weeknight. Tender salmon fillets are topped with a buttery honey-Dijon sauce infused with fresh lemon, dill, and capers, then roasted alongside crisp-tender asparagus for a complete meal on a single pan.
Equipment
- large rimmed sheet pan
- small bowl
- parchment or aluminum foil
Ingredients
- 4 6- ounce salmon fillets
- kosher salt and fresh ground black pepper
- ¼ cup unsalted butter at room temperature or softened
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 2 lemons
- 2 tablespoons chopped fresh dill, plus fronds for garnish
- 1 tablespoon capers, drained (chop if large0
- 1 pound asparagus trimmed
- 2 tablespoon olive oil
Instructions
- Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or aluminum foil.
- Season the salmon fillets with salt and pepper. In a small bowl, combine butter, honey, Dijon mustard, zest and juice of one lemon, fresh dill and capers and stir to combine.
- Arrange salmon on baking sheet. Spread the butter mixture evenly over the top of the salmon fillets. Slice the remaining lemon into 8 slices and place two slices on top of each salmon fillet.
- Toss asparagus with olive oil and salt and pepper. Arrance the asparagus around the salmon.
- Transfer to the oven and bake for 12 to 14 minutes until a paring knife inserted into the thickest part of the salmon slides in effortlessly and comes out warm to the touch. The salmon should flake and the asparagus should be tender-crisp.
- To serve, spoon remaining pan sauces over salmon and asparagus. Serve with roast new potatoes, rice pilaf, orzo or crusty bread.