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Honey Mustard Salmon for Two with Roasted Asparagus

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Total Time 25 minutes
Servings: 2
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 salmon fillets about 170g each
  • 1 bunch asparagus about 300g, trimmed
  • 2 tbsp honey
  • 1.5 tbsp Dijon mustard
  • 1 tbsp olive oil divided
  • 1 garlic clove minced
  • Juice of half a lemon
  • Salt and pepper to taste
  • Optional: fresh dill or parsley to finish

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the honey, Dijon mustard, half the olive oil, minced garlic, and lemon juice until fully combined.
  3. Pat the salmon fillets dry and place them on one side of the prepared baking sheet. Season lightly with salt and pepper, then spoon the honey mustard glaze generously over the top of each fillet.
  4. Toss the asparagus with the remaining olive oil, salt, and pepper, and arrange on the other side of the baking sheet.
  5. Roast for 12–15 minutes, until the salmon flakes easily with a fork and the glaze has caramelised slightly at the edges, and the asparagus is tender with lightly crisp tips.
  6. If you want a deeper caramelisation on the glaze, switch the oven to broil for the final 1–2 minutes, watching closely to avoid burning.
  7. Remove from the oven and plate each salmon fillet with a portion of asparagus alongside.
  8. Garnish with fresh lemon slices and dill or parsley if using.

Notes

Frozen salmon fillets are dramatically cheaper than fresh and taste identical once cooked — always check the freezer aisle before paying a premium at the fish counter. Asparagus is most affordable during spring, but a swap to green beans or broccoli works just as well in the colder months without sacrificing the presentation. The honey mustard glaze costs only a few cents per serving once you have the two base ingredients, and is the single thing doing the most work to make this dish feel special.