Honey Glazed Salmon With Asparagus |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 4 |
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From a Reynolds Foil cookbook. 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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