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Sheet Pan Hot Honey Salmon Bites with Tomatoes and Asparagus is the perfect weeknight dinner! It’s so easy to make and you can have it ready in under 30 minutes!
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Stop ordering takeout! You can make quick, flavorful, and easy dinners at home in less time.
This Spicy Honey Salmon is one of those recipes. Just make some rice and this dinner is not only flavorful and quick, but it’s impressive. If you’re looking for a new dinner to add to your weekly rotation, this could be it.
Why this recipe works
- The combination of sweet and spicy is always a hit
- Salmon is healthy and gives you a nice, much needed break from the usual chicken dinner
- You can make it on a sheet pan, making the kitchen mess pretty minimal
- It’s different – if your household is anything like mine, we’re always looking for new weeknight dinners to try!
Ingredients
- Olive oil - will be the base of your dressing.
- Red wine vinegar - for acidity and flavor.
- Honey - adds thickness and sweetness. Also, you can’t have “hot honey” without the honey.
- Dijon mustard - binds the dressing.
- Cayenne
- Red pepper flakes
- Salmon
- Asparagus
- Cherry tomatoes
- Greek yogurt
- Dill - gives a fresh, slightly tangy flavor with hints of anise, lemon, and parsley, giving it a distinctive and herbaceous taste. It pairs well with salmon, the two are basically married in terms of flavors that just *work*.
- Cilantro - offers a bright, citrusy flavor with a slightly peppery and earthy undertone, often described as a combination of lemon and fresh green herbs.
- Garlic cloves - for flavor. If you don’t like the taste of garlic, leave the garlic cloves out and swap with a pinch of garlic powder.
- Olive oil - for flavor.
- Lemon juice - for brightness and acidity.
- Kosher salt - always use kosher salt when cooking, table salt has a metallic taste and often the rations of table vs kosher salt will not be the same. In all of my recipes, if salt is mentioned, assume it’s table salt.
The process...
Line a lipped baking sheet with parchment paper or rub it with oil.
On the baking sheet, toss your salmon, asparagus, and tomatoes in ½ of the hot honey dressing.
Bake for 10-15 minutes.
While the salmon and vegetables are baking - make the yogurt dill sauce.
Combine the dill, cilantro, lemon juice, garlic cloves, olive oil, and salt in a blender. Blend until smooth.
Serve the salmon and vegetables over rice with a drizzle of the yogurt sauce and leftover dressing on the side!
Variations
Make it mild - if you’re making this for kids or anyone that just doesn’t like spice, leave the cayenne out or adjust the amount. Truthfully, as written it's not super spicy, but there is a little bit of a kick to it, as it contains hints of hot honey flavor.
Substitutions
- Salmon - this recipe will work with chicken thighs or chicken breasts.
- The cilantro and dill yogurt sauce - this is optional but if you can make it you really should. It offers a nice cooling contrast to the hot honey flavors.
Storage + leftovers
- If you have leftovers, just store them in an airtight container for up to three days.
- To reheat them, heat them in a pan over medium heat with a splash of water or soy sauce until warmed through.
- You can freeze this recipe for 3 months, wrap the leftovers tightly in foil, then add them to a freezer-safe container. Before reheating, thaw in the refrigerator overnight.
More recipes to try:
Sheet Pan Hot Honey Salmon Bites with Tomatoes and Asparagus
Ingredients
- ½ cup olive oil
- 3 tbsp red wine vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 tsp cayenne
- ½ tsp red pepper flakes
- 2 lbs salmon cubed
- 1 bunch asparagus
- 1 cup cherry tomatoes
Yogurt Dill Sauce
- ¾ cup full-fat Greek Yogurt unsweetened
- ½ cup dill
- ¼ cup cilantro
- 1-2 garlic cloves
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 pinch kosher salt
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Line a lipped baking sheet with parchment paper or rub it with oil.
- On the baking sheet, toss your salmon, asparagus, and tomatoes with ½ of the hot honey dressing.
- Bake for 10-15 minutes.
- While the salmon and vegetables are baking - make the yogurt dill sauce.
- Combine the yogurt, dill, cilantro, garlic cloves, olive oil, lemon juice, and kosher salt.
- When the salmon is finished baking, turn the broiler on high for 1-2 minutes. Be sure to watch it closely, otherwise it’ll burn!
- Serve the salmon and vegetables over rice with a drizzle of the yogurt sauce and leftover dressing on the side!
Notes
- If you have leftovers, just store them in an airtight container for up to three days.
- To reheat them, heat them in a pan over medium heat with a splash of water or soy sauce until warmed through.
- You can freeze this recipe for 3 months, wrap the leftovers tightly in foil, then add them to a freezer-safe container. Before reheating, thaw in the refrigerator overnight.
Nutrition
Mae
I absolutely love the sweet and spicy combo! Delicious!!
Lauren
Thank you so much!! <3 <3