Spicy Dijon Salmon with Roasted Asparagus and Cherry Tomatoes
This delicate balance of tangy mustard paired with a sweet cherry tomato is the perfect topping for that gorgeous salmon fillet! Whether using an air fryer or oven, the whole dish comes together quickly and easily for a great weeknight meal!
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!