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Roasted Salmon and Asparagus Salad with Mustard Vinaigrette (Sheet Pan Meal)

Roasted Salmon and Asparagus Salad with Mustard Vinaigrette (Sheet Pan Meal)
  • Meal

    Main Dish

  • Cusine



2 salmon filets

Fish rub or marinade for seasoning salmon

10 stalks fresh asparagus

about 1 T olive oil to drizzle over asparagus for roasting

Baby greens salad mix of your choice, about 3-4 cups

fresh ground black pepper for seasoning salad if desired

1 1/2 T white wine vinegar

2 tsp. stone ground mustard<

4 T extra virgin olive oil

1 T olive oil

1 T fresh lime juice

1/2 teaspoon smoked paprika

1/2 tsp. garlic powder or finely diced fresh garlic


Preheat oven to 450F/230C.Spray a roasting pan with olive oil or nonstick spray.Rub the salmon with olive oil and fish rub (I like Szeged Fish Rub) and let it come to room temperature while you start to cook the asparagus.Trim the woody ends from the asparagus, arrange in a single layer on the roasting pan and drizzle with olive oil.Start roasting the asparagus while you mix the white wine vinegar and mustard and then whisk in olive oil to make the vinaigrette.After about 10-15 minutes (depending on how done you like your asparagus) turn the asparagus and add the salmon to the roasting pan.Cook salmon (and asparagus) about 10 minutes, or until the salmon feels firm but not hard to the touch when you press it with your finger.Toss the salad greens with a couple of tablespoons of the dressing and arrange on two serving plates.Put half the asparagus on each plate, topped with a piece of salmon.Drizzle a little more dressing over the fish and serve immediately, with fresh ground black pepper if desired.