Easy Mustard Baked Salmon and Asparagus Recipe
This Easy Mustard Baked Salmon and Asparagus recipe combines tender salmon fillets with fresh asparagus and baby Yukon Gold potatoes, all baked together with a flavorful mustard and garlic butter sauce. It’s a healthy, simple, and elegant dish perfect for a quick weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 1 pound baby Yukon Gold potatoes, halved
- 12 ounces asparagus, trimmed
Protein
- 1¼ pounds salmon fillet, skinned and cut into 4 portions
Sauce and Seasoning
- 2 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons melted butter
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 4 tablespoons chopped parsley for garnish
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for baking the salmon and vegetables evenly.
- Prepare the potatoes: Toss the halved baby Yukon Gold potatoes with 1 tablespoon of olive oil, half of the salt, and half of the ground pepper. Arrange them on a baking sheet in a single layer.
- Start baking potatoes: Place the potatoes in the oven and bake for about 15 minutes to give them a head start on cooking, ensuring they become tender and golden.
- Prepare asparagus and salmon: In a bowl, toss the trimmed asparagus with the remaining 1 tablespoon of olive oil, remaining salt, and pepper. In a separate small bowl, mix the melted butter, lemon juice, and minced garlic to create the mustard-garlic sauce.
- Arrange the salmon and asparagus: Remove the baking sheet from the oven after 15 minutes. Add the asparagus and salmon portions onto the baking sheet with the potatoes. Brush the salmon generously with the mustard-garlic melted butter mixture.
- Bake all together: Return the baking sheet to the oven and bake for an additional 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender but still crisp.
- Garnish and serve: Remove from the oven, sprinkle chopped parsley over the salmon and vegetables, and serve immediately for a fresh and vibrant meal.
Notes
- You can substitute baby Yukon Gold potatoes with fingerling or new potatoes for a similar texture.
- For an extra tangy flavor, add a teaspoon of Dijon mustard to the butter sauce mixture.
- If asparagus is not in season, green beans or broccolini make great alternatives.
- Make sure not to overcook the salmon to keep it moist and flavorful.
