Hearty dose of Omega-3's scores big with the pickiest eaters
Ingredients
Main Dish
1tablespoon butter, unsalted
1tablespoon brown sugar
2tablespoons dijon mustard
1tablespoon honey
1tablespoon soy sauce, low-sodium
4 salmon fillets (about six-ounces each)
1/2teaspoon salt (to taste)
1/2teaspoon ground black pepper (to taste)
Asparagus side dish
1pound asparagus (trimmed)
2tablespoons extra virgin olive oil
1/2cup parmesan cheese (freshly grated)
1/2teaspoon salt (to taste)
1/2teaspoon ground black pepper (to taste)
Instructions
1
Heat oven 400 degrees
2
Combine butter and brown sugar in a bowl and microwave until the butter and sugar has melted together, about 30 seconds.
3
Stir in the mustard, honey and soy sauce.
4
Toss the asparagus with 1 tablespoon of the oil, the parmesan cheese, and some salt and pepper. Place the stalks in a baking dish and roast until they're al dente, 10 to 12 minutes.
5
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.
6
Cook until brown on one side, 3 to 4 minutes, then flip them over. Brush on half the honey mustard and place the pan in the oven.
7
Bake until the salmon is firm and flakes easily (but before white solids begin to form on the surface, about 5 minutes.)
8
Remove the filets from the oven and brush them with more honey mustard. Serve the salmon with asparagus.
