Honey Glazed Salmon with Asparagus
When my children were small and the days felt like they ran on by without asking, this honey glazed salmon with asparagus was the meal that invited everyone to slow down. I would slide a sheet pan into the oven and the sweet, warm scent of honey and garlic would gather at the kitchen door like a familiar friend. We would all sit around the table and talk about the smallest things, and somehow the world felt more gentle after a plate of this. I have made this dish on nights when someone needed comfort after a long day, and on Sundays when the house was full and laughter spilled over. It is simple yet tender, just like the best memories. The glaze is golden and sticky in the very best way, and the asparagus roasts until it has that lovely little snap that tells you everything is just right. I reach for this recipe when I want to nourish without fuss. It asks for only a handful of pantry staples and gives back a plate that looks like you cared deeply. Over the years my grandchildren have learned to help me baste the salmon and pick the tender tips from the asparagus. Those small hands and small tasks turn a meal into a memory. If you are making this for the first time, do not you fret one bit if it is not perfect. The love you put in is what matters. Take this as an invitation to slow down, to breathe, and to wrap your family in something warm and homemade. You can do this, my dear. I know you can.
Ingredients
- 4 6 oz each salmon fillets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves, minced garlic
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/8 teaspoon red pepper flakes
- 1 pound, trimmed asparagus
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon sesame seeds
- 1 tablespoon, chopped fresh parsley
- 4 wedges lemon wedges
Instructions
Preheat your oven to 425 degrees F. Lay a sheet of parchment on a baking tray and set it on the counter where you can reach it easily. Take a moment to breathe in the warm kitchen air.
Pat the salmon fillets dry with a clean towel. Sprinkle each with a little salt and pepper. Rub one tablespoon of olive oil over the tops of the fillets so they gleam. There is no rush, my dear. Let each touch feel like a small kindness.
Make the glaze. In a small bowl combine the honey, soy sauce, minced garlic, lemon juice, red pepper flakes, and the tablespoon of butter. Stir gently until the butter melts and everything looks silky and smooth. Taste if you like and adjust the honey or lemon to your liking. Oh, the aroma will be making you smile.
Arrange the salmon on one side of the prepared baking tray, skin side down if your fillets have skin. On the other side place the trimmed asparagus in a single layer. Drizzle the asparagus with a tablespoon of olive oil and sprinkle with half a teaspoon salt and a quarter teaspoon pepper.
Brush half of the honey glaze over the tops of the salmon. Don't worry if a little drips onto the asparagus. Slide the tray into the center of the oven and roast for 8 minutes.
After 8 minutes, open the oven and brush the salmon with the remaining glaze. Give the asparagus a gentle toss with a spatula so it roasts evenly. Return the tray to the oven and roast for another 4 minutes, or until the salmon flakes easily with a fork and the asparagus is tender with a slight snap.
If you like a little more color, you can switch the oven to broil for 1 minute, watching very closely so nothing browns too quickly. You want a pretty glaze, not a burnt one, so keep a gentle eye.
Remove the tray and let the salmon rest for 2 minutes. Spoon any pan juices over the fillets. Sprinkle sesame seeds and chopped parsley across the top, and place a lemon wedge alongside each fillet. Your kitchen should be smelling comfort itself.
Serve the salmon with the roasted asparagus, and encourage everyone to squeeze a bit of lemon over their plate. Sit down, take a breath, and enjoy the conversation as much as you enjoy the meal.
Cooking Tips
- 💡Nana's Little Note: If your glaze is thick, warm it a touch in the microwave or on the stove so it brushes on easily without tugging at the salmon.
- 💡Nana's Little Note: Use room temperature salmon if you have time. It helps cook more evenly and keeps the center tender.
- 💡Nana's Little Note: If your asparagus stalks are very thick, give them an extra minute or two in the oven. If they are thin, watch closely so they do not dry out.
- 💡Nana's Little Note: A tiny pinch of grated ginger in the glaze can lift the flavor if you want a little more warmth.
- 💡Nana's Little Note: Leftovers are a blessing. Refrigerate in an airtight container and enjoy within two days. Warm gently so the salmon stays moist.
Nutritional Information
Per serving
May this meal wrap your table in warmth and give you a little quiet comfort after a busy day. Feed those you love, tell one another small stories, and keep making memories one simple dinner at a time. Be good to yourself and enjoy every gentle moment.
Comments (0)
Leave a Comment
Please to leave a comment.
No comments yet. Be the first to comment!