Here is my favorite Salmon Recipe 🙂 I fully admit that it came from a Reynolds Wrap insert in Southern Living Magazine! It is super simple and for all of you guys out there- you will look like a 5 star chef for that special lady and you only need 2 star ability. I occasionally throw in some dried cherries and apricots with the walnuts.
The Honey and Dijon Mustard do not need to be a brand name in order to create the delicious glaze and once you’ve plated the Salmon, you can use the juices over top as a sauce. I do not recommend that you save these juices past the initial serving for food safety reasons. Frozen asparagus will work just fine for this recipe, but make sure that you’ve thawed and dried them thoroughly. You can use fresh fish for this, but it is not necessary and, in fact, I feel that it works better with frozen filets. The frozen fish will be a cheaper option to give variety to the proteins in your meal plan and I’ve used Mahi, Tilapia, and Trout, all of which tasted delicious!Glaze: 1/4 c. Honey 2T. Dijon Mustard 1T. Melted Butter 1tsp. Worcestershire Sauce Salt and Pepper, to taste Salmon: 4 Salmon Fillets (4-6 oz each) 1lb Fresh Asparagus 1/2c Chopped Walnuts (optional) Whole Wheat Couscous (prepare by instructions on package) Preheat the oven to 400 degrees F. Line a 13x9x2 inch baking pan with Reynolds Wrap Release Non-stick Foil, with the non-stick side facing up ;D Combine the Honey, Mustard, Butter, Worcestershire, Salt and Pepper in a cup and set aside. Place the Salmon in the center of the foiled pan and arrange the asparagus around the fillets. Sprinkle with the Walnuts and pour the glazed over the entire pan. Bake for 20-22 minutes or until the Salmon flakes easily with a fork. Serve Salmon with the asparagus and couscous.