Roasted Honey Dijon Salmon And Asparagus Food

HONEY DIJON SALMON

Steps:

• Preheat the oven to 450°F.
• In a bowl mix together mustard, honey and optional garlic and soy sauce. In another bowl combine bread crumbs and parsley.
• Place the salmon in an ovenproof dish and evenly spread mustard mix over the fish fillets.
• Sprinkle the bread crumb mixture on top.
• Bake 10 minutes per inch of thickness or until the fish is flaky.
• Serve with lemon wedges.

HONEY GLAZED SALMON WITH ASPARAGUS

Steps:

• PREHEAT oven to 400°F Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick side toward food. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
• PLACE salmon in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.
• BAKE 20 to 22 minutes or until salmon flakes easily with a fork.

HONEY MUSTARD SALMON AND ASPARAGUS (FOIL WRAPPED)

Steps:

• Preheat grill.
• Season filets with salt and pepper.
• In a small bowl mix mustard, honey, horseradish and 1 T. olive oil; brush on filets.
• Mix asparagus with remaining 1 T. olive oil, season lightly with salt and pepper.
• Place each filet on doubl thickness of aluminum foil ( 12"x12" ), arrange equal amounts of aspargus along side each filet, fold and seal.
• Grill covered until salmon flakes easily (about 15 min.).

HONEY-MUSTARD GLAZED SALMON

Steps:

• Place fillets, skin side down, on a greased baking sheet. In a small bowl, combine the brown sugar, mustard, honey and salt; spoon over salmon. , Broil 3-4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork.

SALMON AND ASPARAGUS IN FOIL

Steps:

• Preheat oven to 450 degrees.
• Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions.
• Spray the center of each foil sheet with non-stick cooking spray.
• Place one salmon fillet in the center of each sheet, top with a serving of the asparagus and drizzle with lemon juice.
• Sprinkle with fresh ground pepper and salt or seasoning blend as desired.
• Bring up the sides of foil and fold top over twice.
• Seal ends, leaving room for air to circulate inside the packet.
• Place packets on a cookie sheet and cook in oven for 15 to 18 minutes or until salmon is opaque.
• Serve with lemon wedges on the side.
• Please use caution when opening the foil packs, as the steam is very hot.

HONEY DIJON SALMON

Steps:

• Preheat the oven to 400 degrees. Grease a baking dish with cooking spray.
• Mix butter, dijon mustard and honey. Set this aside.
• Combine bread crumbs, pecans and parsley in a food processor. Give it a few pulses to finely chop and mix.
• Place salmon fillets in the baking dish.
• Spoon or brush the honey and mustard mixture on top of the salmon. Top with 1-2 Tbs of the crumb mixture.
• Bake for 12 to 15 minutes until flakey and done to your likeness. Season with salt and pepper to taste.

BAKLAVA SALMON WITH ASPARAGUS

Steps:

• Equipment:.
• 9x13 baking sheet.
• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, whisk to combine melted butter, mustard and honey. In a shallow dish or bowl stir to combine pistachios, panko, parsley, 1/2 teaspoon salt and 2 tablespoons olive oil.
• Place salmon on one side of the baking sheet and season with salt and pepper. Brush top of fish with honey mustard mixture, then press pistachio and panko topping onto the honey mustard to coat top of salmon filets. Arrange asparagus and tomatoes on the other side of the baking sheet, top with thyme sprigs, salt, pepper and drizzle with 2 tablespoons olive oil.
• Bake for 10-12 minutes until salmon is cooked through and asparagus is tender. Serve with lemon wedges and garnish with parsley sprigs.