I’ve almost completely stopped making fish and seafood dishes since my husband and I got together seven years ago. He’s not particularly fond of it, and it always seems easier to make chicken or beef. We also live in a land locked state that specializes in beef, with good seafood being fairly rare. But last week we had company coming, and I decided it would be a great time to make a roast salmon fillet.
I usually get my seafood/fish fix when we go out to eat, but after making this super simple dish at home I’m on sort of a seafood kick now, and I’ve got 2 more fish recipes that I’m making this weekend! The way I’m handling the ‘not liking seafood thing’ in our house is to get some chicken out and make the same sauce and veggies for my plate and his. That way he can try my seafood dish without the pressure of it being all there is for dinner. Little by little, he’s starting to like some seafood/fish recipes I’ve tried, which I consider a major win.
Spring is the perfect time for wild caught salmon, and I love pairing it with asparagus for two reasons. The first being that asparagus is amazing and I try to add it to every meal this time of year, and the second being that it cooks at the same rate as the salmon so it makes this meal even easier!
Most asparagus needs to be trimmed when you get it because store bought asparagus has been cut when it was harvested. This means there’s almost always extra tough woody ends that need to be cut or snapped off. If you’re lucky enough to find some asparagus at Farmer’s Market, they usually harvest their asparagus by snapping it off at the breaking point, so you won’t need to trim it.
The difference in the 2 methods of harvesting is important because when asparagus has been cut, once you trim it, you could loose up to 1/3 the weight of what you bought. When I can find asparagus at Farmer’s Market, it’s usually the same price as the store, but I get to use 100% of what I bought without having to throw any out.
This dish is super simple, I mean easy enough to make on a weekday, but it’s elegant enough for company.
After the glaze is mixed together, rinse the salmon fillet and pat it dry – this is important to help the glaze stick to the salmon while it bakes, and rinsing it also helps you make sure your salmon or any fish for that matter isn’t fishy tasting.
(Funny/embarrassing side story: I made this recipe for the first time for company, and I don’t know what was up with the salmon fillet, but it tasted so fishy that we ended up eating something else instead. Everyone’s conclusion was that the glaze was amazing, so I tried it again, and it was fantastic! It turns out that you never really know what you’re going to get, but trying to get the best quality ingredients always rewards you with the best flavor.)
The prep time for this dish is just minutes, and it cooks in 5-6 minutes, so it’s one of those dishes that you can have on the table in 20 minutes or even less!
I used a 1″ thick salmon fillet, so it cooks really fast, but if you’re cooking a bigger fillet it will take a few more minutes.
If you do want to make this with chicken, it’s easiest if you cut chicken breasts in half lengthwise and pound them a little flatter to make cutlets – that way they cook faster and the glaze won’t burn from a long cooking time.Print
Honey Dijon Glaze:
- 2 Tablespoons honey
- 2 Tablespoons Dijon mustard
- 1 Tablespoon gluten free soy sauce or coconut aminos
- 1 large clove garlic, minced
- 1 pound salmon fillet, about 1” thick
- 1 pound asparagus, trimmed
- 1 small lemon, thinly sliced
- Preheat the oven to the broiler setting.
- Mix together all the ingredients for the glaze, and set it aside.
- Line a baking sheet with parchment paper. Rinse the salmon fillet well, and pat it dry. Lay the salmon out on the parchment paper, and arrange the asparagus around it.
- Spoon about 2/3 of the glaze over the salmon, and drizzle the rest over the asparagus. Lay the lemon slices evenly spaced over the top of the salmon.
- Broil the salmon on the middle oven rack for about 5-6 minutes or until the salmon is just done.
- The easiest way to tell if it’s done is to poke it apart and see if it’s no longer raw, but some tell tale signs are a small amount of cracking appearing in the surface of the salmon. It’s better to pull it out too soon and have to return it to the oven than to overcook it. Over time with practice, you can learn to lightly press meat with your pointer finger and know whether or not it’s done by the feel.
- Serve the salmon and asparagus immediately.