UNITS
SCALE
INGREDIENTS
SAUCE
- 1 ½ tbsp Honey
- 1 ½ tbsp Dijon mustard
- 3 cloves Garlic , minced
- 2 tbsp Olive oil, extra virgin
- 1 tbsp Lemon juice
- 1 tbsp Dill , chopped
- To taste Salt
SALMON
- 1 tbsp Olive oil , extra virgin
- 2 lbs Salmon , fillet, skin-on
ASPARAGUS
- ¼ cup Butter
- 2 tbsp Olive oil , extra virgin
- 1 tsp Salt
- ¼ tsp Black pepper, freshly ground
- 3 cloves Garlic , minced
- 1 lb Asparagus , trimmed
- For garnish Lemon wedges
METHOD
- Preheat oven to 200°C / 400°F.
- In a bowl, whisk together honey, mustard, garlic, olive oil, lemon juice, dill, and salt.
- Line a baking sheet with aluminum foil. Brush salmon fillets with olive oil on both sides. Place fillets skin-side down on baking sheet. Coat the top side of fillets with honey mustard sauce.
- Bake salmon until just barely cooked through, about 8 to 10 minutes.
- In a large skillet, melt butter over medium-high heat. Stir in olive oil, salt, and black pepper. Add garlic and cook for about one minute, but do not brown. Add asparagus, and cook for about 10 minutes, turning occasionally.
- Serve asparagus with salmon. Garnish with lemon wedges.
NOTES
- Serve with a side of rice, potatoes or green salad if you desire
- The sauce also pairs well with chicken and ham
- Alternatively, you can buy prepared honey mustard
- You can also use skinless salmon fillets for this recipe
- Cook salmon to your preference
