For asparagus:
Preheat oven to 400 degrees F.
Hold the asparagus spear at both
ends and bend the bottom until the
tough, woody section snaps off.
(It will naturally snap off where
the tough part of the vegetable
ends and the tender part begins).
Using that spear as a guide, use a
knife to remove the bottoms of the
rest of the bunch. Place the
asparagus in a baking dish.
Drizzle with the olive oil,
sprinkle with the Parmesan and
season with salt & pepper.
Roast until just tender,
approximately 10 to 12 minutes.
Sprinkle the lemon juice over the
asparagus.
For salmon: Preheat
oven to 400 degrees F. Combine the
butter and brown sugar in a bowl
and microwave about 30 seconds,
until butter and sugar have melted
together. Stir in the mustard,
honey & soy sauce. Heat the
oil in the ovenproof skillet over
high heat. Season the salmon with
salt and pepper and add to the pan
flesh-side down. Cook for 3 to 4
minutes until fully browned and
flip. Brush with half of the glaze
and place the pan in the oven
until the salmon is firm and
flaky, but before the white fat
begins to form on the surface.
approximately 5 minutes. Remove,
brush the salmon with the
remaining honey mustard and serve
with the asparagus.
Serves 4. 415 calories, 25g fat
(7g saturated), 860 mg sodium
* The potato medley pictured
with the salmon will be the
featured recipe next week.
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