Balsamic & Honey Glazed Salmon with Lemony Asparagus

Balsamic & Honey Glazed Salmon with Lemony Asparagus is a gluten free, dairy free, and pescatarian main course. This recipe makes 2 servings with 301 calories, 25g of protein, and 14g of fat each. For $4.48 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 28 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 1 hour. Head to the store and pick up honey, asparagus, garlic, and a few other things to make it today. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is outstanding. Users who liked this recipe also liked Balsamic-Honey Glazed Salmon, Easy Balsamic-Honey-Mustard Glazed Salmon, and Honey Glazed Salmon With Asparagus.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a small mixing bowl or blender, combine all of the ingredients for the balsamic marinade except for the lemon juice (balsamic vinegar, apple cider vinegar, 1 tbsp grapeseed oil, honey, dried dill, herbs de provence, salt and pepper).
2. Whisk or blend until oil and vinegar are well incorporated and no longer separate.
3. Place salmon fillet in a baking dish (I use a small casserole dish). Pour the marinade over the salmon and allow it to marinate for at least 15 minutes (or up to 24 hours covered in the refrigerator).
4. Turn your oven on high broil.
5. Just before putting the salmon in the oven, drizzle the lemon juice over the fish.
6. Bake for 10 to 12 minutes on the top rack or until salmon is glazed, browned and sizzling.
7. While the salmon is baking, prepare the asparagus.
8. Wash the asparagus and cut off the bottom inch and a half of each stalk and discard.
9. Spread the asparagus on in a large skillet. Drizzle the grapeseed oil over the asparagus and spread the oil on the asparagus with your hands so that all stalks are completely coated.
10. Sprinkle asparagus with desired amount of salt and pepper.
11. Saute over medium heat for 5 minutes.
12. Add the two tablespoons of vegetable stock and cover the skillet.
13. Saute 4 minutes.
14. Remove lid and add the minced garlic.
15. Place cover back over the asparagus.
16. Continue cooking an additional 3 to 5 minutes until asparagus is cooked but not too soft. Grate lemon zest over the top of the asparagus.

 

Step by step:

1. In a small mixing bowl or blender, combine all of the ingredients for the balsamic marinade except for the lemon juice (balsamic vinegar, apple cider vinegar, 1 tbsp grapeseed oil, honey, dried dill, herbs de provence, salt and pepper).

2. Whisk or blend until oil and vinegar are well incorporated and no longer separate.

3. Place salmon fillet in a baking dish (I use a small casserole dish).

4. Pour the marinade over the salmon and allow it to marinate for at least 15 minutes (or up to 24 hours covered in the refrigerator). Turn your oven on high broil. Just before putting the salmon in the oven, drizzle the lemon juice over the fish.

5. Bake for 10 to 12 minutes on the top rack or until salmon is glazed, browned and sizzling.While the salmon is baking, prepare the asparagus. Wash the asparagus and cut off the bottom inch and a half of each stalk and discard.

6. Spread the asparagus on in a large skillet.

7. Drizzle the grapeseed oil over the asparagus and spread the oil on the asparagus with your hands so that all stalks are completely coated. Sprinkle asparagus with desired amount of salt and pepper.

8. Saute over medium heat for 5 minutes.

9. Add the two tablespoons of vegetable stock and cover the skillet.

10. Saute 4 minutes.

11. Remove lid and add the minced garlic.

12. Place cover back over the asparagus. Continue cooking an additional 3 to 5 minutes until asparagus is cooked but not too soft. Grate lemon zest over the top of the asparagus.

Nutrition Information:

covered percent of daily need