The following post was originally featured on Cook Eat Paleo, which is part of POPSUGAR's influencer network.
This mustard-crusted salmon and roasted asparagus is a great, quick, and easy gluten-free, Paleo sheet pan dinner you can have on the table in 15 minutes.
This recipe is incredibly simple and one of my go-to meals when I don't have time to cook. I can get this mustard-crusted salmon with roasted asparagus on the table in just 15 minutes using one sheet pan. It's faster than ordering takeout.
Make a salad with a quick vinaigrette while the fish is in the oven, and you've got a quick and easy gluten-free Paleo dinner. This post contains affiliate links; you can read my full disclosure statement here.
The key to this recipe is to use great, fresh ingredients and a good quality mustard. I like a whole grain mustard with a little bit of crunch. Honey mustard would work as well — salmon is always good with a little bit of sweetness. Just make sure it's a mustard that you like the taste of on its own. With only two ingredients, the flavor of the mustard will really come through in the finished dish.
You won't believe how fast and easy this mustard-crusted salmon with roasted asparagus recipe is. Just put the salmon on one end of the baking sheet and the asparagus on the other end. Drizzle the asparagus with olive oil and season with salt and pepper. Spread the salmon with your favorite mustard and pop it in the oven.
Dinner is ready when the fish is cooked through and the asparagus starts to caramelize, about 10 minutes.
A quick and healthy sheet pan dinner you can have on the table in 15 minutes.
- 2 6-ounce salmon fillets (wild caught is best)
- 8 ounces asparagus
- 1 tablespoon garlic-infused olive oil
- Sea salt to taste
- Fresh ground pepper to taste
- 2 tablespoons whole grain mustard to taste
- Lemon slices for serving
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- Put the salmon on one end of the baking sheet and asparagus on the other end. Drizzle asparagus with olive oil and toss to coat. Season with salt and pepper to taste. Spread mustard on top of salmon.
- Bake until salmon is cooked through and asparagus starts to caramelize but is still crisp, about 10 minutes. Serve with lemon.
- Main Dishes
- 2 Servings
- Cook Time
- 15 Minutes