Description
A delicious and healthy Balsamic Glazed Salmon with tender roasted asparagus, featuring a sweet and tangy balsamic-honey glaze. This easy-to-make sheet pan recipe is perfect for a quick weeknight dinner and pairs wonderfully with rice, quinoa, or roasted potatoes.
Ingredients
Salmon and Vegetables
- 4 salmon fillets, about 6 ounces each
- 1 pound fresh asparagus, trimmed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- Lemon wedges for serving
Balsamic Glaze
- 1/3 cup balsamic vinegar
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the salmon and asparagus: Arrange the salmon fillets evenly spaced on the baking sheet. Add the trimmed asparagus alongside. Drizzle 1 tablespoon of olive oil over the asparagus, sprinkle lightly with salt and pepper, then toss gently to coat the asparagus fully.
- Make the balsamic glaze: In a small saucepan over medium heat, combine the balsamic vinegar, honey (or brown sugar), minced garlic, and Dijon mustard. Bring the mixture to a gentle simmer. Cook for 5 to 7 minutes, stirring occasionally, until the glaze thickens slightly and develops a rich flavor. Remove from heat to prevent burning.
- Season and glaze the salmon: Brush the salmon fillets with the remaining 1 tablespoon of olive oil. Season them with salt and pepper to taste. Generously spoon the balsamic glaze over each salmon fillet, ensuring good coverage for maximum flavor.
- Roast everything: Place the baking sheet in the preheated oven and roast for 12 to 15 minutes. The salmon should flake easily with a fork, and the asparagus should be tender but still crisp.
- Serve: Remove from oven and serve immediately with fresh lemon wedges for squeezing over, adding a bright finishing touch to the dish.
Notes
- Do not overcook the salmon to maintain moistness and tenderness.
- This dish pairs well with side dishes like rice, quinoa, or roasted potatoes for a complete meal.
- You can substitute honey with brown sugar or maple syrup according to preference.
- Ensure asparagus is trimmed well to avoid woody ends for a better texture.
