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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (318g) Recipe makes 4 servings |
||
| Calories 341 | ||
| Calories from Fat 148 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.5g | 25% | |
| Saturated Fat 3.4g | 17% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 8.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 65mg | 21% | |
| Sodium 126mg | 5% | |
| Potassium 704mg | 20% | |
| Total Carbohydrate 24.4g | 8% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 19.4g | ||
| Protein 27.4g | 54% | |
Honey Glazed Salmon With Asparagus
By: looneytunesfan
Jun 1, 2006
From a Reynolds Foil cookbook.
SERVES 4
Ingredients
- 1/4 cup honey
- 2 tablespoons dijon-style mustard
- 1 tablespoon melted butter
- 1 teaspoon worcestershire sauce
- salt and pepper, to taste
- 4 (4-6 ounce) salmon fillets
- 1 lb fresh asparagus spear
- 1/2 cup chopped walnuts
Directions
1
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.2
PLACE salmon in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.3
BAKE 20 to 22 minutes or until salmon flakes easily with a fork.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: GirlyJu
On Feb 4, 2009
Would have been 5 stars but the asparagus was a little over done for my taste. I loved that it was simple to clean and the salmon was perfect. Thanks!
From: stacylu
On Mar 2, 2007
This was a very simple yet delicious dinner! I loved the glaze and the one pan cooking for a busy weeknight. I didn't really care for the walnuts and probably wouldn't add those again. Overall, we'll make it again since we're both salmon freaks! Thanks!
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