Honey Glazed Salmon With Asparagus Recipe #170961
From a Reynolds Foil cookbook.
32 min | 10 min prep
SERVES 4
- 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
- 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.
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5 stars