Lemon Honey Mustard Salmon with Butter Dill Potatoes & Asparagus

Ingredients

• 4 salmon fillets (3-4 fillets)
• salt (to taste)
• black pepper (to taste)
• paprika (to taste)
• olive oil (for rubbing and pan-searing)
• 2 tbsp Dijon mustard
• 1.5 tbsp honey
• 1 lemon zest (zest of 1 lemon)
• 2 tbsp lemon juice (1-2 tbsp)
• 1 clove garlic (grated)
• chili flakes (to taste)
• 1 tbsp butter (for glaze)
• 1.5 lb small new potatoes
• 3 tbsp butter (2-3 tbsp for potatoes)
• olive oil (for potatoes)
• 1 handful fresh dill (chopped)
• 1 bunch asparagus (trimmed)
• 1 tbsp olive oil (for asparagus)
• 1 tbsp butter (for asparagus)
• lemon juice (squeeze for asparagus)

Steps

1. 1

   Steam the small new potatoes in well-salted water until fork tender.

2. 2

   Drain the potatoes, then return them to the pan with 2-3 tablespoons of butter and a splash of olive oil. Let them cook over low heat to stay warm and develop flavor.

3. 3

   Season the salmon fillets with salt, black pepper, and paprika. Rub the fillets with olive oil to coat evenly.

4. 4

   In a small saucepan or skillet over medium-low heat, melt 1 tablespoon of butter. Add the grated garlic and cook for about 30 seconds until fragrant.

5. 5

   Stir in the Dijon mustard, salt, pepper, honey, lemon zest, and lemon juice. Whisk until the glaze is smooth and combined.

6. 6

   In a separate skillet, heat 1 tablespoon of butter over medium-high heat. Cook the trimmed asparagus for 4–5 minutes until lightly charred.

7. 7

   Finish the asparagus with a squeeze of fresh lemon juice, salt, and pepper. Remove from the skillet and set aside.

8. 8

   In the same skillet used for the asparagus, heat olive oil over medium-high heat. Place the salmon fillets skin-side down and cook for 4 minutes until the skin is crispy.

9. 9

   Flip the salmon and cook for another 2 minutes on the other side.

10. 10

    Flip the salmon once more (skin-side down), spoon the honey mustard glaze over the fillets, and place lemon slices on top. Be careful not to overcook.

11. 11

    Toss the warm, golden potatoes with the large handful of chopped fresh dill, salt, and pepper.

12. 12

    Serve the salmon alongside the dill potatoes and asparagus, spooning any remaining lemon honey mustard glaze from the pan over the fish.

Notes

Be careful not to overcook the salmon to maintain its moisture. The potatoes can be kept warm on low heat while you finish the other components.

Nutrition per serving

• main
• dinner
• salmon
• seafood
• healthy
• pan-seared
• potatoes
• asparagus