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Baked Honey Mustard Salmon with Asparagus & Rice

This Baked Honey Mustard Salmon with Asparagus & Rice is a vibrant, easy one-pan meal bursting with sweet and tangy flavors perfect for weeknight dinners.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Gluten-Free, Healthy, One-Pan, Quick
Servings: 4 servings

Ingredients

  • 4 fillets salmon skin-on
  • 2 tablespoons honey for glaze
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1 bunch asparagus trimmed
  • 1 cup jasmine rice
  • 2 cups water for cooking rice
  • fresh parsley chopped, for garnish

Instructions

  • Preheat your oven to 400°F (200°C). Rinse the jasmine rice under cold water until clear to remove excess starch.
  • In a medium saucepan, combine 1 cup jasmine rice with 2 cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  • In a small bowl, whisk together 2 tablespoons honey, 2 tablespoons Dijon mustard, 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch of salt and pepper until smooth and well combined.
  • Place the salmon fillets skin-side down on a lined baking sheet. Arrange the trimmed asparagus around the salmon. Brush the honey mustard glaze generously over the salmon and drizzle some over the asparagus. Season all with additional salt and pepper.
  • Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp. For a slightly caramelized top, broil for the last 1-2 minutes—watch closely to avoid burning.
  • Remove the salmon and asparagus from the oven. Plate atop a bed of jasmine rice and sprinkle with freshly chopped parsley. Serve immediately.

Equipment

  • Baking sheet or oven-safe dish
  • Small Bowl
  • Medium saucepan with lid
  • Tongs or spatula
  • Measuring Spoons and Cups
  • Knife and cutting board

Notes

  • You can prepare the honey mustard glaze up to 2 days ahead and store it covered in the refrigerator.
  • Substitute asparagus with green beans or broccoli depending on preference or seasonality.
  • Cook jasmine rice separately for best texture; baking it with salmon is not recommended.
  • Leftover salmon and asparagus can be refrigerated in an airtight container for up to 2 days.
  • Add a pinch of cayenne or smoked paprika to the glaze for a spicy kick.