One Pan, Two Incredible Ingredients
This nutritious and delicious salmon and spring asparagus recipe couldn’t be easier to make, and cleanup is a breeze because you only need one pan for cooking!
Sheet Pan Mustard-Glazed Salmon with Asparagus
of asparagus (break off the tough ends, and peel if thick)
olive oil, divided
kosher salt, divided
freshly ground black pepper, divided
skin-on salmon fillets
Japanese breadcrumbs (panko)
Preheat oven to 400 degrees F. Place asparagus on a baking sheet; drizzle with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon black pepper; toss to coat. Move the asparagus to one half of the baking sheet, making sure the asparagus are in a single layer.
Place salmon fillets skin side down on empty half of baking sheet. Spread 2 teaspoons mustard onto each salmon fillet. Evenly sprinkle the remaining ¼ teaspoon salt and remaining ¼ teaspoon black pepper onto the fillets. Combine the Japanese breadcrumbs with remaining 1 tablespoon oil in a small bowl. Evenly sprinkle the Japanese breadcrumbs onto the fillets, then dust with paprika. Bake asparagus and salmon until salmon is firm but still pink in the center and asparagus is tender, about 15-20 minutes. Divide salmon and asparagus among four plates and serve.
Note: Because oven temperatures vary, check the salmon for doneness. When done, medium-rare to medium salmon should have an internal temperature of about 145 degrees F. at the thickest part of the flesh (per USDA) and easily flake when pulled apart with a fork.