Salmon and asparagus are a classic combination, and its easy to see why. Crisp, salty asparagus and spicy/sweet melt-in-your-mouth salmon bring out the best in each other. Add the fact that the prep time is negligible (besides marinating time) and this meal has the perfect ease : fanciness ratio.
2 – 6oz (175g) salmon filets
1 tbsp each honey, brown sugar, and lemon juice
1 tsp dried dill
1 tsp any mustard
1 tbsp sambal olec
Whisk ingredients together in a glass or ceramic dish, preferable one just large enough to hold the salmon. Place salmon flesh side down in the dish and cover; refrigerate for at least one hour, but it’s fine if it sits all day.
Preheat oven to 400. If your dish snugly fits the salmon, leave it uncovered, but if you’re using a larger dish, cover it with foil to maintain the moisture. Get your salmon in there, and set your timer for 7 mins for wild pacific salmon, or 10 mins for the farmed stuff. In the meantime, get your asparagus ready.
Toss a dozen or so spears of freshly washed asparagus in 1 tbsp of evoo, and sprinkle liberally with salt and freshly ground black pepper. lay in a single layer on a baking sheet. Pop in the oven with the salmon when the first timer goes off, and bake for another 7 mins.
If you’re feeling a little more ambitious, you could make a hollendaise sauce for this too. It’s not nearly as hard as you think, if you use the blender method! I make eggs benny all the time since discovering this 🙂 Pure genius.