Honey Mustard Salmon with Mushrooms and Asparagus

A quick and tasty salmon dinner you can make in one packet.

introduction

This Honey Mustard Salmon with Mushrooms and Asparagus is easy and full of flavor. You cook it in parchment to keep the fish moist and the veggies bright. If you like a similar sweet and savory glaze, try the crispy honey garlic glazed salmon recipe for another simple salmon idea.

why make this recipe

You can make this fast. It needs few tools and little clean up. It gives a full meal with protein and vegetables on the same tray. The honey-mustard sauce adds a sweet and sharp taste that many people enjoy.

how to make Honey Mustard Salmon with Mushrooms and Asparagus

1. Preheat the oven and get your parchment boats ready.
2. Cut the salmon and prepare the vegetables.
3. Put the vegetables in the paper boat, add oil and salt, then place the salmon on top.
4. Pour the honey-mustard sauce on the salmon, brush it to cover.
5. Bake for 20 minutes until the salmon is cooked through and the vegetables are tender.

Ingredients :

• 2 parchment papers squares
• 4 salmon fillets
• 1 bunch asparagus (trimmed)
• 6 button mushrooms (sliced)
• 6 scallions (trimmed)
• 4 tablespoons olive oil
• ¼ cup olive oil
• 2 garlic cloves (pressed)
• 3 tablespoons honey
• 1 teaspoon Dijon mustard
• ½ teaspoon coarse salt
• ¼ teaspoon ground black pepper

Directions :

• Preheat the oven to 355 F (180 C).
• Cut each salmon fillet lengthwise and spread it open. Fold the parchment paper into a 1” wide long rectangle (as seen in the images/video). Tie the ends and spread it out to create a boat shape.
• Place the vegetables in the paper boat, add olive oil and salt and place the salmon pieces on top.
• Pour the sauce generously on the salmon fillets, brush to cover and bake for 20 minutes.

how to serve Honey Mustard Salmon with Mushrooms and Asparagus

Serve the packet right away on a plate. Open the parchment carefully to avoid steam. You can add a wedge of lemon on the side and a little fresh parsley if you like. This goes well with rice, quinoa, or a slice of crusty bread.

how to store Honey Mustard Salmon with Mushrooms and Asparagus

Cool the salmon and vegetables to room temperature. Put them in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven at 300 F (150 C) for 10–12 minutes or until warm.

tips to make Honey Mustard Salmon with Mushrooms and Asparagus

• Dry the salmon with paper towel so the sauce sticks well.
• Cut the asparagus to similar size so it cooks evenly.
• Do not overbake; check salmon at 18 minutes if your fillets are thin.
• Use fresh garlic and good Dijon for best flavor.

variation (if any)

• Swap asparagus for green beans or thinly sliced zucchini.
• Use maple syrup instead of honey for a different sweet note.
• Add a pinch of chili flakes to the sauce for heat.

FAQs

Q: Can I use frozen salmon?
A: Yes. Thaw it fully before baking so it cooks evenly.

Q: Do I need to tie the parchment ends?
A: You can fold and seal the edges well without tying. Tying helps make a neat packet but is not required.

Q: Is it okay to use less honey?
A: Yes. Reduce honey to 2 tablespoons if you want a less sweet sauce.

Q: Can I make this ahead?
A: You can prep the vegetables and sauce ahead, but bake right before serving for best texture.

Q: What internal temperature should the salmon reach?
A: Aim for 125–130 F (52–54 C) for medium, or 145 F (63 C) if you prefer well done.

Honey Mustard Salmon with Mushrooms and Asparagus

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Paleo

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Description

A quick and tasty salmon dinner cooked in parchment, keeping the fish moist and veggies bright.

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Ingredients

Scale 1x2x3x

• 2 parchment paper squares
• 4 salmon fillets
• 1 bunch asparagus (trimmed)
• 6 button mushrooms (sliced)
• 6 scallions (trimmed)
• 4 tablespoons olive oil
• ¼ cup olive oil
• 2 garlic cloves (pressed)
• 3 tablespoons honey
• 1 teaspoon Dijon mustard
• ½ teaspoon coarse salt
• ¼ teaspoon ground black pepper

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Instructions

1. Preheat the oven to 355 F (180 C).
2. Cut each salmon fillet lengthwise and spread it open.
3. Fold the parchment paper into a 1” wide long rectangle.
4. Tie the ends and spread it out to create a boat shape.
5. Place the vegetables in the paper boat, add olive oil and salt, and place the salmon pieces on top.
6. Pour the sauce generously on the salmon fillets, brush to cover.
7. Bake for 20 minutes until the salmon is cooked through and the vegetables are tender.

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Notes

Serve with a wedge of lemon and fresh parsley. This meal pairs well with rice or quinoa.

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Nutrition

• Serving Size: 1 packet
• Calories: 350
• Sugar: 10g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 75mg