Spicy Dijon Salmon with Roasted Asparagus and Cherry Tomatoes
An easy answer to ‘what’s for dinner?’ after a long day at work! This meal comes together quickly and easily, and is so delicious it tastes like it has been simmering for hours! Use your air fryer for an even quicker meal!
The cherry on top! Originally, I thought the tomatoes here would provide a great pop of color and, full disclosure, a great way to use up those tomatoes that were starting to look a little too wilted for a salad (cooking is a great way to give these a second life!). But, after trying this out, the reduction that happens within the tomato brings about a sweetness that was an unexpected, yet fabulous, addition to the tang of the dijon, and a really crucial element to this dish! If you want a like result, sundried tomatoes from your pantry would likely have a similar vibe, but I love the way this one-pan dish gives the juiciness of the tomatoes, and gives a bit more to the whole meal than a dried counterpart would offer. The taste kitchen agreed that this was a great accidental discovery and necessary for the complete meal!
Timing is everything. The magic with this dish is how easily it comes together! If using a conventional oven, place the salmon on a sheet pan with the tomatoes, and add the asparagus about halfway through cooking for all to come out perfectly done at the same time! The air fryer is a quicker answer to dinner, but may require cooking this in shifts, as it often has a space limitation. I’d recommend cooking the veggies first, setting aside while the salmon cooks, then just adding back at the end to heat up together. However you cook, this makes any clean up crew very happy with the lack of dishes usually used, and a much easier meal to prepare for those busy nights!
Are you a fan of salmon? Looking for other great ways to use this protein super food? Check out:
Salmon with a Strawberry Balsamic Chutney
Beet, Blueberry and Basil Sauce over Smoked Salmon and Goat Cheese
Baked Salmon over Roasted Zucchini with a Lemon Spinach Puree
Salmon with a Sun-Dried Tomato Garlic Cream Sauce
Salmon Meatballs with an Avocado Cream Sauce
Salmon with Olive and Caper Puttanesca Chutney
Thank you for checking out these dishes! It’s always great to share my ‘table’ with someone-comment below if you’ve tried any of these or have suggestions!
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Thanks again and enjoy!
Spicy Dijon Salmon with Roasted Asparagus and Cherry Tomatoes
Equipment
- Kitchen knife
- Mixing bowl
- Baking sheet
- Air Fryer (optional)
Ingredients
- 2 tbsp Dijon Mustard
- 2 tsp Garlic Chili Sauce Specific Brand-could also chop a chili pepper with seeds and 2 cloves of garlic, simmering lightly.
- 2 fillets Salmon
- 1 bunch Fresh Asparagus (about 12 spears)
- 1 cup Cherry Tomatoes
- 3 tbsp Olive Oil
- 2 cloves Garlic
- 1 fresh Lemon (reserve some for garnish)
- 4-6 fresh Basil Leaves
- Salt and Pepper
Instructions
- In a small mixing bowl, combine mustard, garlic chili sauce, lemon, a tsp of olive oil, salt and pepper. Mix well and adjust seasoning to taste.
- Either in oven or air frying, place salmon fillets on a baking dish and cover with about half of the dijon sauce. Cook until about half done, remove, and add vegetables (see step below for overlapping steps).
- When the salmon goes in to the heating element of choice, trim asparagus to a large bowl and add cherry tomatoes. Lightly toss with half of the fresh basil leaves, some olive oil, salt and pepper. When the salmon is partially cooked, add these to the pan to finish cooking along with the salmon.*Use discretion on these steps with cooking times. Variables will be room in your air fryer if these need to be cooked separately, or if in an oven, making this a one sheet meal. The goal is to have them done simultaneously if possible.
- Once salmon is cooked through and tomatoes are cooked until soft and wilted, remove and plate, topping with remaining sauce and chopped basil leaves. Serve with a slice of fresh lemon. Enjoy!
