Honey Glazed Salmon

Salmon and asparagus make a great pair, and this time-saving recipe makes a delicious version of both at the same time...just 30 minutes!

Photo by Darla L.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • Reynolds Wrap® Release® non-stick aluminum foil

  • 1/4

    cup honey

  • 2

    tablespoons Dijon-style mustard

  • 1

    tablespoon melted butter

  • 1

    teaspoon Worcestershire sauce

  • Ground black pepper

  • 4

    fresh salmon fillets (about 1 pound)

  • 1

    pound fresh asparagus spears, trimmed

  • 1/2

    cup chopped walnuts

Directions

Heat the oven to 400°F. Line a 3-quart shallow baking pan with the foil, non-stick-side (dull side) up. Stir the honey, mustard, butter, Worcestershire sauce and black pepper in a small bowl. Arrange the fish down the center of the pan. Place the asparagus around the fish. Sprinkle with the walnuts. Drizzle with the honey mixture. Bake for 20 minutes or until the fish flakes easily when tested with a fork. RECIPE TIPS Preparation Shortcut: The quickest way to line a pan is to turn the pan upside down. Place foil with the non-stick-side (dull side) toward the pan. Press the foil around pan. Remove the foil. Flip the pan upright and drop the foil inside. The non-stick side should be up. Crimp the foil to the rim of the pan.

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