Step 1: Prep Pan: Start by lining a large/full-size baking sheet with foil, ensuring it has sides (15×21 inches). This helps with easy cleanup later. Spray the foil with cooking spray to prevent sticking.
Step 2: Make Wet Rub Marinade: In a medium microwave-safe bowl, add the butter and minced garlic. Microwave until the butter is softened and just starting to melt. Whisk in the remaining wet rub ingredients: lemon juice, lemon zest, honey, soy sauce, and Dijon mustard until well combined.
Step 3: Prep Veggies: Toss the asparagus with 1 tablespoon of the wet rub and push it to one side of the baking sheet. Then, toss the cherry tomatoes with ½ tablespoon of the wet rub and place them on the opposite side of the pan.
Step 4: Prep Salmon: Place the salmon fillets, flesh side up, down the middle of the pan. Drizzle the remaining wet rub over the fillets, brushing it evenly over the top and sides. Let the salmon marinate while you preheat the oven to 400 degrees Fahrenheit. Be careful not to marinate for too long, or the fish can become mushy.
Step 5: Bake: Bake uncovered in the preheated oven at 400 degrees Fahrenheit for about 12 to 16 minutes, depending on the thickness of the salmon. The fish should register 125 to 130 degrees Fahrenheit at the thickest part when checked with an instant-read thermometer. It should flake easily with a fork.
Step 6: Add Lemon: After baking, let the salmon rest for 5 minutes. Finish by squeezing fresh lemon juice over each fillet. Garnish with fresh parsley if desired and season to taste with freshly cracked salt and pepper.
