Easiest Way to Prepare Appetizing Sheet pan Honey lemon garlic salmon with asparagus and potato

Sheet pan Honey lemon garlic salmon with asparagus and potato. I hesitated at first with the Italian seasoning since there is honey but I followed the recipe with blind faith. For the Salmon: I like the butter, honey and dijon; but would opt for pepper, salt, and parsley and add a little lemon juice. The oregano, basil, and thyme were too much. How to make honey garlic salmon. NOTE: This is just a summary of the recipe steps.

Be sure to scroll down for the full recipe! Pat the salmon dry and season. Cook the garlic in a skillet and add in the honey, lemon juice and water. You can cook Sheet pan Honey lemon garlic salmon with asparagus and potato using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sheet pan Honey lemon garlic salmon with asparagus and potato

1. It's 4 (6 oz) of salmon filets.
2. Prepare Pack of asparagus (thick cut).
3. It's 1/2 pound of small potatoes cut in half.
4. You need of Sauce :.
5. You need of Whisk all together.
6. It's 2 of lemons, 1st juiced and other zested and juiced.
7. You need to taste of Salt and pepper.
8. You need 2 of large garlic cloves minced.
9. Prepare 1 tbsp of whole grain mustard.
10. Prepare 1 tbsp of real mayo.
11. It's of (Or 2 tbsp Dijon mustard instead of the two ingredients above).
12. Prepare 1 tbsp of honey.
13. Prepare 2 tbsp of minced flat leaf parsley (reserve 1tbsp).

Add the salmon to the skillet, skin side down. Baste the salmon in the sauce. Add salmon to sheet pan, drizzle a spoonful of glaze on each fillet & rub in with the back of the spoon. Drizzle any remaining glaze on asparagus & top asparagus with lemon slices.

Sheet pan Honey lemon garlic salmon with asparagus and potato step by step

1. Start oven at 400, liberally toss potatoes in olive oil, salt and pepper and add to a large sheet pan flesh side up for 15 to 20 minutes.
2. Salt and pepper salmon or use a light amount of blackening seasoning and set aside.
3. Toss asparagus in olive and season with salt and pepper then add to the pan spread out in between the potatoes and cook for about 5 minutes.
4. Dunk salmon in sauce and nestle in between the asparagus and potato mixture in the middle and poor some of the sauce over the salmon first and then the asparagus and potatoes (you want the asparagus and potato mixture to flank both sides of the salmon so the sauce pools around the salmon).
5. Bake for 10 more minutes and then broil on 450 or low broil for another ten (watch close).
6. Plate asparagus, salmon, potatoes then spoon some of the sauce off the sheet pan onto the salmon and finish with reserved flat leaf parsley.

We purchase pastured butter from a local creamery in bulk every quarter and I feel good about using this butter generously in our recipes. However, to keep this dairy free, feel free to swap ghee for the butter. Stir together oil, rosemary and garlic in a small bowl. Arrange the potatoes in an even layer on a large rimmed baking sheet. Push the potatoes to one end of the pan.