Honey Mustard Baked Salmon With Asparagus and Potatoes

Why You’ll Love This Recipe

• One-pan convenience: salmon, asparagus, and potatoes roast together for minimal cleanup.
• Balanced and satisfying: protein-rich salmon, fiber-packed quinoa, and veggies in every bite.
• Sweet-tangy glaze: maple, honey, and mustard caramelize into a glossy, flavor-packed finish.
• Weeknight-friendly yet dinner-party pretty, with simple steps and reliable timing.

Grocery List

• Produce: 1 lb asparagus, 1 1/2 lb fingerling potatoes, 1 lemon, 1 garlic clove, fresh parsley (optional)
• Dairy: None (optional: 1 tbsp unsalted butter for finishing quinoa)
• Pantry: 4 salmon fillets, quinoa, sliced almonds, Dijon mustard, whole-grain mustard, pure maple syrup, honey, extra-virgin olive oil, smoked paprika, kosher salt, black pepper, low-sodium broth (or water)

Full Ingredients

Quinoa Base

• 1 cup (170 g) quinoa, rinsed
• 1 3/4 cups (415 ml) low-sodium vegetable or chicken broth (or water)
• 1/4 tsp kosher salt (if using water; omit if broth is salty)
• Optional: 1 tsp olive oil or 1 tbsp unsalted butter, to finish
• 1/3 cup sliced almonds

Vegetables

• 1 1/2 lb (680 g) fingerling potatoes, halved lengthwise
• 1 lb (450 g) asparagus, woody ends snapped/trimmed
• 2 tbsp extra-virgin olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt (for potatoes)
• 1/4 tsp kosher salt (for asparagus)
• 1/4 tsp freshly ground black pepper (for potatoes)
• Pinch of black pepper (for asparagus)

Maple-Honey-Mustard Glaze and Salmon

• 4 skin-on salmon fillets (6 oz/170 g each), pin bones removed
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 2 tbsp pure maple syrup
• 1 tbsp honey
• 1 tbsp freshly squeezed lemon juice
• 1 tsp finely grated lemon zest
• 1 garlic clove, finely minced
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt (for glaze)
• 1/8 tsp freshly ground black pepper (for glaze)
• 1/4 tsp kosher salt (to season salmon)
• Pinch of black pepper (to season salmon)

To Finish

• Lemon wedges
• 1 tbsp chopped fresh parsley (optional)

Step-by-Step Instructions

Step 1: Preheat and get set

Preheat the oven to 425°F (220°C) with a rack in the upper third. Line a large rimmed sheet pan (about 13 x 18 inches) with parchment or foil for easy cleanup. Rinse the quinoa under cold water in a fine-mesh sieve until the water runs clear; drain well. Gather all ingredients so you can move efficiently once the potatoes are in the oven.

Step 2: Par-roast the potatoes

On the prepared sheet pan, toss the halved fingerling potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the smoked paprika. Spread them cut-side down in a single layer for maximum browning. Roast for 15 minutes to jump-start cooking.

Step 3: Cook quinoa and toast almonds

While the potatoes roast, bring the broth (or water) to a boil in a medium saucepan. Stir in the rinsed quinoa and 1/4 tsp salt if using water. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and, if you like, finish with 1 tsp olive oil or 1 tbsp butter for richness. Meanwhile, toast the sliced almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–5 minutes. Transfer to a plate to cool.

Step 4: Make the maple-honey-mustard glaze and prep salmon

In a small bowl, whisk together the Dijon, whole-grain mustard, maple syrup, honey, lemon juice, lemon zest, minced garlic, 1 tbsp olive oil, 1/4 tsp kosher salt, and a pinch of pepper. Reserve 2 tbsp of this glaze in a separate bowl for finishing at the end. Pat the salmon dry with paper towels, then season the top lightly with 1/4 tsp kosher salt and a pinch of pepper.

Step 5: Add salmon and asparagus to the pan

Pull the sheet pan from the oven. Push the potatoes to one side to make room. Add the asparagus to the empty space and toss with a drizzle (about 1 tbsp) of olive oil, 1/4 tsp salt, and a pinch of pepper. Nestle the salmon fillets, skin-side down, among the vegetables. Brush the tops of the salmon generously with the non-reserved glaze.

Step 6: Roast, then optionally broil to caramelize

Return the pan to the oven and roast for 10–12 minutes, until the salmon is just opaque and flakes easily with a fork. For medium, pull at an internal temperature of 125–130°F and let rest 3 minutes (carryover heat will rise a few degrees). For well done, cook to 140–145°F (USDA recommends 145°F). If you want extra caramelization, switch the oven to broil for 1–2 minutes at the end, watching closely.

Step 7: Plate and finish

Spoon a fluffy bed of quinoa into warm bowls or plates. Top with a salmon fillet, add asparagus and potatoes, and drizzle with the reserved glaze (kept separate from any raw salmon). Sprinkle with toasted almonds and chopped parsley. Serve immediately with lemon wedges for squeezing.

Pro Tips

• Cut potatoes in half and roast cut-side down for the best browning and crisp edges.
• Pat salmon dry so the glaze clings and caramelizes instead of steaming.
• Reserve some glaze before brushing the raw fish to keep a clean, food-safe finishing sauce.
• Use the upper-third oven rack: it promotes better browning on both the potatoes and the glaze.
• Thickness matters: 1-inch-thick fillets typically roast in 10–12 minutes; thinner pieces may be done in 8–10 minutes.

Variations

• Swap the veg: try broccolini or halved Brussels sprouts in place of asparagus (add them with the potatoes to roast longer).
• Grain switch: serve over brown rice, farro, or cauliflower rice instead of quinoa.
• Spicy twist: add 1/4–1/2 tsp red pepper flakes or a spoonful of harissa to the glaze.

Storage & Make-Ahead

Glaze can be mixed up to 3 days ahead; store covered in the refrigerator. Cooked quinoa keeps 4 days in an airtight container and reheats well in the microwave with a splash of water. Leftover salmon, potatoes, and asparagus keep up to 3 days refrigerated; reheat on a sheet pan at 350°F (175°C) for 8–10 minutes, or microwave gently. Keep toasted almonds in a sealed container at room temperature and add after reheating for crunch. For best texture, avoid freezing the salmon, but the quinoa can be frozen for up to 2 months.

Nutrition (per serving)

Approximate: 700–760 calories; 38–42 g protein; 58–66 g carbohydrates; 30–36 g fat; 6–8 g fiber; 820–980 mg sodium. Values will vary based on salmon type and exact ingredient brands.