Honey Dijon Salmon and Prosciutto Wrapped Asparagus

Pro tips

• Pat salmon dry before applying the glaze to ensure the skin crisps and the honey Dijon caramelizes rather than steams.
• Wrap asparagus bundles tightly with prosciutto so it adheres during cooking; the prosciutto will shrink and crisp as it cooks.
• Arrange salmon and asparagus so they don't overlap on the sheet pan—this ensures even heat circulation and prevents steaming.
• Squeeze fresh lemon over the finished dish just before serving to brighten the honey Dijon glaze and cut richness.

Substitutions

• Dijon mustard → whole grain mustard (earthier, less sharp)
• Honey → maple syrup or agave (similar sweetness and glaze consistency)
• Soy sauce → tamari (gluten-free) or coconut aminos (lower sodium)
• Prosciutto → bacon or pancetta (cook 2–3 minutes longer until crisp)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a 350°F oven for 8–10 minutes to avoid drying out the salmon.

Equipment

sheet pan · parchment paper

How do you know when salmon is done?

Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque and moist, not translucent.

Can you make this ahead of time?

You can prep and wrap the asparagus with prosciutto up to 4 hours ahead. Mix the honey Dijon glaze right before cooking for best flavor.

What if your asparagus is very thick or thin?

Thin asparagus cooks in about 12–15 minutes; thick spears may need 18–20 minutes. Cut thicker spears in half lengthwise for even cooking with the salmon.

Can you substitute the prosciutto?

Yes, use bacon, pancetta, or skip it entirely. Bacon will take slightly longer to crisp; pancetta cooks similarly to prosciutto.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Verify your soy sauce is tamari or certified gluten-free if needed.