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Honey-Mustard Salmon
with corn and peach salsa and roasted asparagus

Active: 15 min Total: 45 min
There are many great things about this dinner but the best is that most of the components are already made from last night.
Smarts: Just a sprinkle of salt and pepper right before cooking makes a difference on fish, so don't forget this easy but important step.


  • Asparagus - 1 lb , ends trimmed
  • Olive oil - 1 Tbsp
Salmon with Corn and Peach Salsa:
  • Salmon - 1 1/2 lbs , rinsed and dried
  • Leftover honey-mustard marinade - 2 1/2 Tbsp
  • Leftover corn and peach salsa - 2 cups
  • Leftover avocado creme - 2/3 cup


  1. Marinate salmon - Rinse and pat salmon dry. Coat in marinade and place into a baking dish. Marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
  2. Asparagus - Trim off the ends. Place into a sheet pan, and toss in olive oil and sprinkle with salt and pepper.

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  1. Lightly salt and pepper salmon.
  2. If making salmon and asparagus on the grill: Preheat grill to 500F (260C) degrees, keeping one part on higher heat and another part on lower heat. Clean grates and coat with some oil. Add salmon and asparagus to higher heat part. Sear salmon on each side for ~3 minutes (keeping cover closed). Move to lower heat and cook for another 3 to 6 minutes (depending on thickness of salmon and your desired doneness) with cover closed. Asparagus will take anywhere between 4 to 8 minutes depending on the thickness of the spears.
  3. If making salmon and asparagus on the stovetop / oven: Preheat oven to 425F (218C) degrees. Heat a grill pan over medium-high heat and brush with some oil. Add salmon to hot grill pan and sear for 3 minutes on both sides. Transfer to oven and cook for another 4 to 8 minutes. Roast asparagus in the oven for 4 to 10 minutes depending on thickness of the spears.
  4. Enjoy salmon with leftover corn and peach salsa (from last night) and asparagus. Drizzle leftover avocado creme over everything!



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