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
Ingredients
¼ cup honey
2 tablespoons Dijon mustard
1 tablespoon melted dairy-free buttery spread
2 teaspoons Worcestershire sauce
Salt, to taste
Black pepper, to taste
4 (4- to 6-ounce) Alaska Salmon steaks or fillets, fresh, thawed or frozen
1 pound asparagus, woody ends removed
⅓ cup chopped walnuts
Instructions
Preheat 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.
Notes
Nutrition 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.