Honey-Mustard Salmon with Roasted Asparagus
This dish is a delicious and healthy way to get your omega-3s. The salmon is cooked in a honey-mustard sauce, and the asparagus is roasted to perfection.
This dish is a delicious and healthy way to get your omega-3s. The salmon is cooked in a honey-mustard sauce, and the asparagus is roasted to perfection.
- Carbohydrate 17.599383956 g
- Cholesterol 0 mg
- Fat 27.544310844 g
- Fiber 9.52543933742061 g
- Protein 9.97903214 g
- Saturated Fat 3.909596948 g
- Serving Size 1 1 serving (481g)
- Sodium 83.2924203166668 mg
- Sugar 8.07394461857939 g
- Trans Fat 0.867237711000002 g
- Calories 329 calories
Step-by-step
- Meanwhile, heat the remaining tablespoon of oil in an ovenproof skillet over high heat.
- Season the fillets with salt and pepper and add them to the pan, flesh side down.
- Cook them until browned on one side, 3 to 4 minutes.
- Then flip them, brush on half the honey mustard, and place the pan in the oven.
- Bake until the salmon is firm and flakes easily (but before white solids begin to form on the surface), about 5 minutes.
- Remove the fillets from the oven and brush them with more honey mustard.
- Serve the salmon with the asparagus.
Retaining moisture in lean fish requires balancing high initial heat with a controlled oven finish. Professional kitchens often repurpose extra protein from this pairing into cold salads or grain bowls within a strict three-day refrigeration window. Adjusting quantities for larger groups simply requires multiplying the glaze ratios directly while keeping the sheet pan uncrowded to ensure proper roasting.
- Sear the salmon flesh side down in an ovenproof skillet over high heat for exactly three to four minutes to develop a crisp exterior without overcooking the interior.
- Remove the fillets from the oven when the flesh yields slightly to pressure but before opaque white albumin proteins bleed onto the surface.
- Store cooked asparagus and salmon in airtight glass containers for no longer than 72 hours at 40 degrees Fahrenheit or below.
- Flake chilled leftover salmon directly into cold dressed grains, substituting maple syrup at a one-to-one ratio if brown sugar is unavailable.
- Maintain high dry heat at 425 degrees Fahrenheit for the asparagus to prevent steaming and encourage proper caramelization on the spears.
Chilled proteins absorb dressings differently than warm freshly cooked items, benefiting from a splash of fresh lemon juice before serving. Careful attention to storage times preserves both texture and food safety standards.
