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Honey-Dijon Alaska Salmon with Asparagus and Walnuts

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.