Description
A delicious and healthy salmon dish with asparagus and mushrooms, drizzled with a honey mustard glaze.
Ingredients
Scale
- 4 fillets fresh salmon (wild-caught recommended)
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 bunch asparagus (trimmed)
- 8 ounces mushrooms (cremini or button)
- 2 cloves garlic (minced)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the asparagus by trimming off the tough ends.
- Sauté the mushrooms in a skillet over medium heat with a drizzle of olive oil until golden brown and soft, about 5-7 minutes.
- Whisk together honey, Dijon mustard, garlic, salt, and pepper in a bowl to create a glaze.
- Arrange the salmon fillets on a baking sheet lined with parchment paper, placing the sautéed mushrooms and asparagus around them.
- Spread the honey mustard glaze generously over each salmon fillet.
- Bake in the preheated oven for 15-20 minutes or until the salmon flakes easily with a fork.
- Garnish your dish with fresh parsley or lemon wedges before serving.
Notes
- Pair this dish with a side of rice or quinoa for a complete meal.
- Adjust the seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg