Sheet Pan Hot Honey Salmon Bites with Tomatoes and Asparagus

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!

Course american, Dinner

Cuisine American

Keyword Crispy Salmon Bites, Hot Honey Salmon Bites, Salmon and rice, Salmon Bites with Yogurt Dill Sauce, Salmon Salad, Salmon with hot honey

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 673kcal

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

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.

*Nutrition facts are automatically calculated.

Nutrition