Make this delicious salmon and asparagus recipe in about 30 minutes. The sweetness of the honey mustard adds a lot of flavor to oven roasted salmon.

Healthy, high in omega-3 salmon is paired with nutritious asparagas, a good source of Pantothenic Acid, Calcium, Magnesium, Zinc and Selenium, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Iron, Phosphorus, Potassium, Copper and Manganese. Cook the salmon with the skin on for a collagen boost.

Be sure to buy wild and not farmed salmon. Farmed salmon is bad for our oceans and the meat is gray and is artificially colored orange. Wild salmon has been sustainably managed in Alaska for quite some time now.

Caught using trolling lines off the coast of northern California, King (Chinook) salmon is a Seafood Watch “Good Alternative.”

Serve with Japanese rice.

EQUIPMENT: baking sheet, parchment paper

Honey Mustard Roasted Salmon over Asparagus

Recipe by Anna Stockel Difficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Oven roasted wild salmon and fresh asparagus.

Ingredients

• 2 bunches of asparagus, tough ends snapped off

• 2 tablespoons extra virgin olive oil

• sea salt

• freshly ground black pepper

• 2 tablespoons whole grain or Dijon mustard

• 2 tablespoons agave syrup

• 1/2 teaspoon garlic from the jar

• 1 tablespoon chopped dill or a few sprigs of thyme, leaves removed

• 1 lb wild salmon fillets with skin on

• 1/2 teaspoon Aleppo pepper (or sweet paprika and a dash of cayenne pepper)

• 1 tablespoon non-pareil capers

• 1 Meyer lemon, quartered

Directions

• Preheat oven to 450°F and line a baking sheet with parchment paper.
• Spread asparagus in single layer on the baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat evenly, then line them up.
• In a small bowl combine mustard, agave, garlic and dill or thyme leaves.
• Place salmon on top of the asparagus skin side down and spread honey mustard mixture over the the fillet in an even layer.
• Season with salt and pepper. Sprinkle with Aleppo pepper. Scatter capers over.
• Roast for 15 – 20 minutes or until salmon flakes easily with a fork and the asparagus is tender. Don’t overcook the salmon, keep an eye on it and check it towards the end of cook time. The raw look in the center should have just have cooked.
• Squeeze the Meyer lemon juice over.