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!
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!
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. Dairy-Free Honey Dijon Salmon with Asparagus Print Prep time 10 minsCook time 25 minsTotal time 35 mins For best texture, select thinner asparagus spears when cooking with fresh or thawed fish and thicker spears with frozen fish. If you have fresh herbs, like dill or rosemary, feel free to sprinkle some on before baking.Author: Sarah Smee Recipe type: Entree Cuisine: American Serves: 4 servings Ingredients¼ cup honey2 tablespoons Dijon mustard1 tablespoon melted dairy-free buttery spread2 teaspoons Worcestershire sauceSalt, to tasteBlack pepper, to taste4 (4- to 6-ounce) Alaska Salmon steaks or fillets, fresh, thawed or frozen1 pound asparagus, woody ends removed⅓ cup chopped walnutsInstructionsPreheat 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.NotesNutrition Note: The nutrition facts include the 5 ounce fish portions and ¼ teaspoon salt. The amount you use may vary. Nut-Free Option: Substitute 1 to 2 tablespoons fresh chopped herbs for the walnuts. Dill, chives, rosemary, and tarragon are some great options.Nutrition Information Serving size: 1 fillet + ¼ pound asparagus Calories: 372 Fat: 18.1g Saturated fat: 2.3g Carbohydrates: 23.8g Sugar: 20.2g Sodium: 357mg Fiber: 3.4g Protein: 32.9g 3.5.3229More Dairy-Free Salmon DinnersAsian Barbecue Salmon with Sesame Noodles & Vegetables
Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.
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