Slow-Baked Salmon with Asparagus and Honey-Onion Ma

Name: Slow-Baked Salmon with Asparagus and Honey-Onion Marmalade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 bunch fresh flat-leaf parsley; 1/4 bunch fresh chives; 1/4 bunch fresh tarragon; 1/4 bunch fresh cilantro; 1 1/2 teaspoons dry mustard; Juice of 1 lemon; 1/4 cup plus 3 tablespoons canola oil; Sea salt and freshly ground black pepper; 2 salmon fillets, 6 to 8 ounces each, skin removed, about 1 inch thick; 1 bunch asparagus, stems trimmed; 1 tablespoon canola oil; 1 Vidalia onion, sliced; 2 tablespoons orange juice; 1 1/2 teaspoons honey; Sea salt and freshly ground black pepper

Servings: persons

1/4 bunch fresh flat-leaf parsley
1/4 bunch fresh chives
1/4 bunch fresh tarragon
1/4 bunch fresh cilantro
1 1/2 teaspoons dry mustard
Juice of 1 lemon
1/4 cup plus 3 tablespoons canola oil
Sea salt and freshly ground black pepper
2 salmon fillets, 6 to 8 ounces each, skin removed, about 1 inch thick
1 bunch asparagus, stems trimmed
1 tablespoon canola oil
1 Vidalia onion, sliced
2 tablespoons orange juice
1 1/2 teaspoons honey
Sea salt and freshly ground black pepper

1
Preheat the oven to 250F.
2
and line a baking pan with aluminum foil.
3
Combine the herbs, dry mustard, lemon juice, and 1/4 cup of the canola oil in a blender or food processor and pulse to make a puree.
4
Season the puree with salt and pepper and set aside to let the flavors marry.
5
Place both the fish and asparagus in a baking pan and drizzle them with the remaining 3 tablespoons of canola oil; season with salt and pepper.
6
Bake the salmon and asparagus for 20 minutes.
7
While they cook, make the marmalade.
8
Heat a skillet over medium-low heat.
9
Coat the pan with oil and add the onion.
10
Add a couple of tablespoons of water to help the onion break down and slowly cook it, stirring, until it caramelizes and releases natural sugars, about 20 minutes.
11
When very soft and cooked down, stir in the orange juice and honey.
12
Season with salt and pepper.
13
The mixture should have the consistency of marmalade.
14
Remove the salmon and asparagus from the oven.
15
Drizzle the salmon and asparagus with the herb puree and serve with the honey-onion marmalade on the side.
16
Garnish the plate with a few fresh herbs.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/4 bunch fresh flat-leaf parsley, 1/4 bunch fresh chives, 1/4 bunch fresh tarragon, 1/4 bunch fresh cilantro, and more.

Yes, Slow-Baked Salmon with Asparagus and Honey-Onion Marmalade 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.

That's it — enjoy your meal!

Slow-Baked Salmon with Asparagus and Honey-Onion Marmalade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions