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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.

Ingredients

Servings:
4
Metric
Asparagus:
  • 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (53)
Gluten-free (3)
Paleo (4)
Vegetarian (4)

21 reviews

Loving that salsa and avocado cream!

By: Carol
Posted: Apr 13, 2015
Diet: Paleo
0 Helpful

Didn't have asparagus so I made a quinoa and spinach mix. The salmon was delicious. My husband didn't like this with the peach salsa and avocado crème but I did!

By: Rebecca
Posted: Dec 18, 2014
Diet: Original
0 Helpful

Wow, SO GOOD! I made a small batch of brown rice to accompany the fish and I also had some ears of corn left over from the salsa yesterday so I roasted that along with the asparagus. The peach salsa went perfectly with the salmon. I will definitely be making this one again. And again.

By: Jessica
Posted: Sep 16, 2014
Diet: Original
0 Helpful

The flavors were amazing! I love the combination of the fresh peach salsa with the salmon. Might add a bit of jalapeño for some spice next time. Hubs said this is a must keep recipe!

By: Elizabeth
Posted: Sep 15, 2014
Diet: Original
0 Helpful

Really easy and delicious. I liked the marinade on the salmon even more than on the chicken.

By: Sarah
Posted: Sep 12, 2014
Diet: Original
0 Helpful

The honey mustard marinade was divine, and the salmon paired wonderfully with the peach salsa and avocado cream. However, we could not find the asparagus, as it is a *spring* vegetable and not available in our temperate area in the fall. Please keep with the seasons for most regions!

By: Julia
Posted: Sep 10, 2014
Diet: Original
0 Helpful