Balsamic & Honey Glazed Salmon with Lemony Asparagus

Sweet, tangy and zesty salmon broiled to crispy perfection in a balsamic honey glaze.
This recipe contains , fish (salmon), balsamic vinegar, cider vinegar, oil (grapeseed), honey, lemons, dill, herbes de provence, salt, , garlic, oil (grapeseed), vegetable stock, lemons, salt, asparagus, black pepper
2 Servings
Prep time:
Cook time:
Ingredients:
- For the Salmon
- 1/2 lb. salmon fillet
- 1 tbsp. balsamic vinegar
- 2 tbsp. apple cider vinegar
- 1 tbsp. Salute Sante Lemon grapeseed oil
- 1 tbsp. honey
- Juice of half a lemon
- 2 pn. dried dill
- 1 tsp. herbs de Provence
- Salt
- For the Lemony Asparagus
- 3 clove(s) garlic, minced
- 1 tbsp. Salute Sante Lemon grapeseed oil
- 2 tbsp. vegetable stock
- Zest of one lemon
- Salt
- 12 stalks asparagus
- pepper
Instructions:
- 1. In a small mixing bowl or blender, combine all of the ingredients for the balsamic marinade except for the lemon juice.
- 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).
- 5. Turn your oven on high broil. 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.
- 10. Drizzle the lemon grapeseed oil over the asparagus and spread the oil on the asparagus with your hands so that all stalks are completely coated.
- 11. Sprinkle asparagus with desired amount of salt and pepper.
- 12. Sauté over medium heat for 5 minutes.
- 13. Add the two tablespoons of vegetable stock and cover the skillet.
- 14. Sauté 4 minutes.
- 15. Remove lid and add the minced garlic.
- 16. Place cover back over the asparagus.
- 17. Continue cooking an additional 3 to 5 minutes until asparagus is cooked but not too soft.
- 18. Grate lemon zest over the top of the asparagus.