Ingredients
- 1/4 cup 1/4 cup honey
- 2 Tablespoons 2 Tablespoons Dijon-style mustard
- 1 Tablespoon 1 Tablespoon melted butter
- 2 teaspoons 2 teaspoons Worcestershire sauce
- Salt and pepper, to taste
- 4 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, frozen or thawed
- 1 pound 1 pound fresh asparagus spears
- 1/3 cup 1/3 cup chopped walnuts
Servings:
Units:
Instructions
- Preheat oven to 400F. Line a 13x9x2-inch baking pan with Reynolds Wrap aluminum foil. Combine honey, mustard, butter, Worcestershire sauce,
- salt and pepper; set aside.
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon portions in center of foil-lined
- pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.
- Roast 26 to 30 minutes for frozen salmon or 20 to 22 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Cook's Tip: For best texture, select thinner asparagus spears when cooking with fresh/thawed fish or thicker spears with frozen fish.
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