Balsamic & honey glazed salmon with lemony asparagus

Gluten free

Dairy free

Pescatarian

Balsamic & honey glazed salmon with lemony asparagus

Name: Balsamic & honey glazed salmon with lemony asparagus
Total time: 60 min
Yield: 2 servings
Ingredients: 2 Tbsps cider vinegar; 12 stalks asparagus spears; 1 Tbsp balsamic vinegar; 0.12 tsps dried dill; 3 cloves garlic; 1 Tbsp grapeseed oil; 1 tsp herbes de provence; 1 Tbsp runny honey; 2 lemon juice; 1 lemon peel; 226.8 g salmon cutlet; 2 servings salt and pepper; 2 Tbsps vegetable broth

A gluten-free, dairy-free, and pescatarian recipe for Balsamic & Honey Glazed Salmon with Lemony Asparagus. This dish covers 26% of your daily requirements of vitamins and minerals, making it a nutritious choice. Best served as a main course for a special occasion.

Ingredients

cider vinegar

2 Tbsps

asparagus spears

12 stalks

balsamic vinegar

1 Tbsp

dried dill

0.12 tsps

garlic

3 cloves

grapeseed oil

1 Tbsp

herbes de provence

1 tsp

runny honey

1 Tbsp

lemon juice

lemon peel

salmon cutlet

226.8 g

salt and pepper

2 servings

vegetable broth

2 Tbsps

Method

In a small mixing bowl or blender, combine all of the ingredients for the balsamic marinade except for the lemon juice (balsamic vinegar, apple cider vinegar, 1 tbsp grapeseed oil, honey, dried dill, herbs de provence, salt and pepper).
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.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 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.

Nutrition:

301 kcal

Carbs

18 g

Fat

14 g

Protein

25 g

Share recipe: