Many, many years ago, Sarah Smee shared a honey dijon salmon recipe with us that she discovered on a pamphlet from the Alaska Seafood Marketing Association. It was easy to adapt for dairy-free needs, and we love the one-pan concept, roasting the fish and asparagus together. This honey dijon salmon is also great for company with additional special diet needs, since it’s naturally gluten-free, soy-free, and can even be nut-free. We’ve included options!
Dairy-Free Honey Dijon Salmon with Asparagus is a One-Pan Meal
This dairy-free honey dijon salmon is a wonderful light meal as is, but we also have some serving suggestions should you want to make it a more substantial meal.
To round out this lunch or dinner, serve it with rice, quinoa, a fresh green salad, or roast some new potatoes on another oven shelf. Simply toss about 1 1/2 pounds of chopped new potatoes or Yukon gold potatoes with 1/4 to 1/2 teaspoon salt, some black pepper, and herbs, as desired. When you take the fish out, turn the potatoes, and roast for another 5 to 10 minutes, if needed. Smaller cut potatoes might already be done!
Special Diet Notes: Honey Dijon Salmon
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, soy-free, and optionally paleo friendly. Just be sure to choose the buttery spread that suits your dietary needs.
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon melted dairy-free buttery spread
- 2 teaspoons Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
- 4 (4- to 6-ounce) Alaska Salmon steaks or fillets, fresh, thawed or frozen
- 1 pound asparagus, woody ends removed
- ⅓ cup chopped walnuts
- Preheat your oven to 400ºF.
- Line a 13×9-inch baking dish with non-stick foil, with the non-stick (dull) side toward food.
- In a small bowl, whisk together the honey, mustard, butter alternative, and Worcestershire sauce. Whisk in the salt and pepper to taste.
- Rinse any ice glaze from frozen salmon under cold water, and pat dry with a paper towel.
- Place the salmon portions in the center of your foil-lined dish. Arrange the asparagus around the salmon. Sprinkle with the walnuts (if using), and drizzle with the honey-mustard sauce.
- Bake for 26 to 30 minutes for frozen salmon or 20 to 22 minutes for fresh or thawed fish. Cook just until fish is opaque throughout.
Nut-Free Option: Substitute 1 to 2 tablespoons fresh chopped herbs for the walnuts. Dill, chives, rosemary, and tarragon are some great options.
More Dairy-Free Salmon Dinners
Asian Barbecue Salmon with Sesame Noodles & Vegetables
Any Day Salmon Cakes
Salmon Pasta with Green Beans and Lemon-Thyme Vinaigrette
