Lynn Dugan- MyPlate2Yours
So much deliciousness in one recipe! The maple-dijon glaze has just the right balance of sweet and savory that amplifies the flavor of the roasted asparagus and pairs nicely with a side of brown rice, farro or quinoa. You'll want to start the grains while the oven is preheating. Total cook time for the salmon is only 10-12 minutes. This recipe is so deliciously easy, you'll have to try it this week!
The diameter of the asparagus will determine when to add the spears to the salmon pan.
Asparagus about 1/2 inch in diameter (on the photo's left) will cook with the salmon for 10-12 minutes.
Asparagus about 1/4 inch in diameter (photo right and in main photo above) will get added to pan halfway through cooking.
You'll find this recipe is a great addition to some of the other salmon recipes at MyPlate2Yours: Baked Salmon with Lemon, Oven Baked Salmon with Cucumber Dill Sauce,Marinated Salmon with Mango Kiwi Salsa
Roasted Maple-Dijon Glazed Salmon with Asparagus serves 4
1 pound salmon fillet
2 tablespoons each: maple syrup, soy sauce, Dijon mustard
Salt and Freshly Ground Black Pepper
1 bunch fresh asparagus, rinsed with woody ends removed (usually ½ to 1-1/2 inches of the bottom)
Olive oil
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Use a small bowl to mix maple syrup, soy sauce and mustard.
Place salmon skin side down on prepared baking sheet. Season with salt and pepper. Pour half of the sauce mixture on top of the salmon.
Cooking time of the asparagus will be determined by the diameter of the spear. For asparagus with a ½ inch diameter, arrange asparagus on the baking sheet around the salmon. Drizzle oil on asparagus and lightly season with salt and pepper. Place in oven for 10-12 minutes (until salmon reaches 145 degrees and asparagus is bright green and tender).
For asparagus with ¼ inch diameter, first place the prepared salmon in oven. Remove from oven after 5 minutes and add asparagus to baking sheet. Drizzle oil on asparagus and lightly season with salt and pepper. Return baking sheet to oven and cook for an additional 5-7 minutes (until salmon reaches 145 degrees and asparagus is bright and tender).
When done, remove the sheet pan from the oven and pour the remaining sauce on the hot salmon. Serve with a side of brown rice, quinoa, or farro. Enjoy!
Recipe adapted from elizabethrider.com
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