Honey Mustard Salmon with Asparagus and Baby Potatoes

Prep & Cook

45 mins

Serves

Difficulty

Easy

Honey Mustard Salmon with Asparagus and Baby Potatoes

Ingredients

4 Salmon Fillets (150g each)

500g Baby Potatoes (halved)

2 Bunches Asparagus (woody ends trimmed)

3 Tbsp Honey

2 Tbsp Dijon Mustard

2 Tbsp Olive Oil

2 Cloves Garlic (minced)

1 Lemon (juiced)

Fresh Dill (to garnish)

Salt and Pepper to taste

Lemon Wedges (to serve)

Nutrition per serving

Calories

425

Protein

Fat

Carbs

Sugars

Description

Flaky salmon fillets glazed with sweet honey mustard, roasted alongside crisp asparagus and golden baby potatoes. Everything cooks together in one pan for an easy, impressive dinner. For perfectly roasted results, use our Blu. Roasting Pan.

TIPS:

Check salmon after 12 minutes if you prefer it less cooked - it should flake easily with a fork when done. Swap asparagus for green beans or broccolini if preferred. This dish is great cold in lunchboxes the next day.

Method

Preheat your oven to 200°C. Arrange the halved baby potatoes on the Blu. Roasting Pan, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 20 minutes.

While the potatoes are roasting, make the honey mustard glaze. In a small bowl, whisk together the honey, Dijon mustard, remaining olive oil, minced garlic, and lemon juice until well combined.

Remove the roasting pan from the oven. Add the asparagus spears around the potatoes, arranging them in a single layer.

Place the salmon fillets on the rack (if using) or directly on top of the vegetables. Brush generously with the honey mustard glaze, reserving some for later.

Return to the oven and roast for 12-15 minutes until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender with slightly crispy tips.

Remove from the oven and brush the salmon with the remaining honey mustard glaze. Let rest for 2-3 minutes.

Garnish with fresh dill and serve with lemon wedges on the side for squeezing over.

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