Prep Time: 5 minutes | Cook Time: 30 minutes | Servings: 4
1/4 cup honey
- 2 Tablespoons Dijon-style mustard
- 1 Tablespoon melted butter
- 2 teaspoons Worcestershire sauce
- Salt and pepper, to taste
- 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, frozen or thawed
- 1 pound fresh asparagus spears
- 1/3 cup chopped walnuts
Preheat oven to 400°F. Line a 13x9x2-inch baking pan with Reynolds Wrap® aluminum foil. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon portions in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.
Roast 26 to 30 minutes for frozen salmon or 20 to 22 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Note: For best texture, select thinner asparagus spears when cooking with fresh/thawed fish or thicker spears with frozen fish.
Nutrients per serving: 415 calories, 18g total fat, 5g saturated fat, 37% calories from fat, 138mg cholesterol, 40g protein, 27g carbohydrate, 3g fiber, 350mg sodium, 65mg calcium and 1.5g omega-3 fatty acids.
Recipe courtesy of Alaska Seafood.