Balsamic & Honey Glazed Salmon With Lemony Asparagus Recipe

Name: Balsamic & Honey Glazed Salmon With Lemony Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound salmon fillet; 1 tablespoon balsamic vinegar; 2 tablespoons apple cider vinegar; 1 tablespoon grapeseed oil Salute Sante Lemon; 1 tablespoon honey; 1/2 lemon; 2 pinches dried dill; 1 teaspoon herbs de provence; salt; ground pepper; 3 cloves garlic minced; 1 tablespoon grapeseed oil Salute Sante Lemon; 2 tablespoons vegetable stock; 1 lemon; salt and ground black pepper to taste; 12 stalks asparagus

Servings: persons

1/2 pound salmon fillet
1 tablespoon balsamic vinegar
2 tablespoons apple cider vinegar
1 tablespoon grapeseed oil Salute Sante Lemon
1 tablespoon honey
1/2 lemon
2 pinches dried dill
1 teaspoon herbs de provence
salt
ground pepper
3 cloves garlic minced
1 tablespoon grapeseed oil Salute Sante Lemon
2 tablespoons vegetable stock
1 lemon
salt and ground black pepper to taste
12 stalks asparagus

1
In a small mixing bowl or blender, combine all of the ingredients for the balsamic marinade except for the lemon juice. Whisk or blend until oil and vinegar are well incorporated and no longer separate. Place salmon fillet in a baking dish (I use a small casserole dish). 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). Turn your oven on high broil. Just before putting the salmon in the oven, drizzle the lemon juice over the fish. Bake for 10 to 12 minutes on the top rack or until salmon is glazed, browned and sizzling.
2
While the salmon is baking, prepare the asparagus. Wash the asparagus and cut off the bottom inch and a half of each stalk and discard. Spread the asparagus on in a large skillet. 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. Sprinkle asparagus with desired amount of salt and pepper. Saute over medium heat for 5 minutes. Add the two tablespoons of vegetable stock and cover the skillet. Saute 4 minutes. Remove lid and add the minced garlic. Place cover back over the asparagus. Continue cooking an additional 3 to 5 minutes until asparagus is cooked but not too soft. Grate lemon zest over the top of the asparagus.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 pound salmon fillet, 1 tablespoon balsamic vinegar, 2 tablespoons apple cider vinegar, 1 tablespoon grapeseed oil Salute Sante Lemon, and more.

Yes, Balsamic & Honey Glazed Salmon With Lemony Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic & Honey Glazed Salmon With Lemony Asparagus

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