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–+ servings

Honey Garlic Salmon with Asparagus and Dijon Herb Broil

Honey garlic salmon with asparagus comes together in 15 minutes under the broiler with a Dijon herb glaze. A simple, flavorful weeknight dinner.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 1
Course: Seafood
Cuisine: American, Mediterranean
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ pounds skin-on salmon fillet about 680 g
  • 1 pound fresh asparagus woody ends trimmed
  • to taste salt
  • to taste freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil 30 ml; California olive oil if available
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon minced garlic about 3 cloves
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh thyme

Method
 

  1. Position a rack in the center of the oven and heat the broiler to high. Line a rimmed baking sheet with parchment paper.
  2. Place the salmon skin-side down in the center of the prepared sheet and arrange the asparagus around it. Sprinkle both with salt and freshly ground black pepper.
  3. In a small bowl, whisk together the olive oil, Dijon mustard, honey, minced garlic, parsley, and thyme. Brush the mixture evenly over the salmon and lightly coat the asparagus.
  4. Broil on the center rack about 6 inches from the heat for 6 to 8 minutes, until the salmon flakes easily with a fork and the asparagus is crisp-tender. Serve right away.

Nutrition

Calories: 230kcalCarbohydrates: 5gProtein: 18gFat: 14gSaturated Fat: 3gCholesterol: 47mgSodium: 300mgFiber: 1gSugar: 3g

Notes

Do not over-broil; the honey can caramelize and darken quickly once the sugars start to burn.
Swap asparagus for broccolini or green beans; adjust broil time for thicker vegetables.
If using frozen salmon, thaw completely and pat very dry before broiling.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over medium-low heat to avoid drying out the fish.
Make the glaze up to 1 day ahead and keep it covered in the fridge.
Spoon any pan juices over rice, quinoa, or crusty sourdough bread when serving.

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