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Pecan Mustard Salmon with Asparagus
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5 from 1 vote

Crusted Pecan-Mustard Salmon with Asparagus

Sheet-pan buttery crusted pecan-mustard salmon with asparagus will be your new favorite, quick company dinner. Season to taste, and serve in 20 minutes.
Course Dinner, Main Dish
Cuisine American
Keyword 5 ingredients, baked salmon, easy recipe, fish dinner, sheet pan meal, sheet pan salmon
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Author Beth


  • pounds of salmon cut into fillets
  • ¾ cup chopped raw pecans or walnuts
  • 1 ½ tablespoons chopped fresh rosemary
  • big pinch of salt and pepper
  • 3 tablespoons dijon mustard
  • 3 tablespoons melted butter ghee or good olive oil
  • 1 tablespoon dry sherry or honey optional
  • 1 pound asparagus spears tough ends removed


  • Preheat oven to 350-375 degrees depending on thickness of salmon. Line small baking sheet with parchment paper.
  • Chop nuts and finely mince the rosemary. 
  • Melt butter in small dish. Add mustard and rosemary, then salt and pepper. and combine.
  • Place fillets onto prepared baking sheet and arrange the asparagus alongside. Drizzle mustard/rosemary/butter mixture onto each fillet and the asparagus.
  • Distribute nuts evenly over the butter mixture. .
  • Bake for 15-20 minutes or until salmon flakes easily with a fork and is cooked through. (Aim for 15 minutes if you like the fish very tender in the middle as we do). 
  • Serve with Instant Pot Seasoned Salt Potatoes or rice and a simple salad!