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.