Description
A tender, flavorful salmon dish glazed with sweet honey mustard sauce and paired with savory mushrooms and crisp asparagus.
Ingredients
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4 salmon fillets (6 oz / 170 g each)
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1 tablespoon olive oil (15 ml)
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1 lb asparagus (450 g), trimmed
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8 oz mushrooms (225 g), sliced
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½ teaspoon salt (3 g)
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¼ teaspoon black pepper (1 g)
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3 tablespoons honey (63 g)
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2 tablespoons Dijon mustard (30 g)
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1 tablespoon whole-grain mustard (15 g)
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2 cloves garlic, minced (6 g)
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1 tablespoon lemon juice (15 ml)
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1 teaspoon lemon zest (2 g)
Instructions
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Whisk honey, Dijon mustard, whole-grain mustard, garlic, lemon juice, and lemon zest in a small bowl.
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Heat olive oil in a large skillet over medium heat. Sauté mushrooms for 4–5 minutes until lightly browned.
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Add asparagus, season lightly, and cook for 3–4 minutes. Remove vegetables and set aside.
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In the same skillet, cook salmon fillets for 4–5 minutes per side until just cooked through.
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Lower heat and spoon honey mustard sauce over the salmon. Simmer for 1–2 minutes.
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Return vegetables to the skillet, gently coating them in the sauce.
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Serve immediately with extra sauce spooned over the top.
Notes
For best flavor, use fresh salmon and avoid overcooking. The sauce can be prepared up to three days in advance and stored in the refrigerator. Adjust sweetness or tang by slightly increasing honey or mustard to suit your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes