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- 4 salmon fillets - 1 bunch asparagus, trimmed - 3 tablespoons Dijon mustard - 2 tablespoons honey - 2 tablespoons olive oil (plus extra for drizzling) - 2 cloves garlic, finely minced - Zest and juice of 1 large lemon - Sea salt and freshly cracked pepper to taste - Fresh dill or parsley sprigs for garnish For this dish, I like to use fresh salmon fillets. Look for bright, firm fish, as it tastes better. The asparagus should be vibrant green, and the tips should be tightly closed. This ensures freshness and flavor. The Dijon mustard adds a nice tang. Honey balances it with sweetness. Olive oil keeps everything moist. Garlic brings in a savory kick. Lemon zest and juice add brightness. Finally, the sea salt and pepper enhance all flavors. Using fresh herbs like dill or parsley adds a pop of color. It also brings in a fresh taste. You can use these herbs as a final touch. They make the dish look pretty and inviting. Keep these ingredients ready, and you will create a tasty Lemon Dijon Salmon with Asparagus. Start by setting your oven to 400°F (200°C). This heat cooks the salmon and asparagus evenly and quickly. In a medium bowl, mix together: - 3 tablespoons Dijon mustard - 2 tablespoons honey - 2 tablespoons olive oil - 2 cloves garlic, minced - Zest and juice of 1 lemon Whisk these ingredients until smooth. This glaze adds a burst of flavor. Take your salmon fillets and season them with: - Sea salt - Freshly cracked pepper Make sure to season both sides. Place the fillets in a greased baking dish, skin side down if needed. Next, take the glaze and spread it evenly over the top of each fillet. Trim the asparagus and nestle it around the salmon in the baking dish. Drizzle some olive oil over the asparagus and sprinkle with sea salt and pepper. This helps the asparagus stay fresh and tasty. Put the baking dish in your preheated oven. Bake for 12-15 minutes. You know it's done when the salmon flakes easily with a fork, and the asparagus is tender but bright green. After baking, let the dish rest for about 3 minutes. This resting time makes the texture better. Garnish with fresh dill or parsley. This adds color and a fresh taste right before serving. How to choose quality salmon When picking salmon, look for bright, shiny skin. The flesh should feel firm and spring back when pressed. Avoid fish with any brown spots or a strong fishy smell. If possible, buy wild-caught salmon for better flavor and health benefits. Identifying fresh asparagus Fresh asparagus stalks should be bright green and firm. Check the tips; they should be closed and compact, not slimy or wilted. If the ends are dry, they may not be fresh. Look for thick spears for a juicy bite. Adjustments for thicker fillets If your salmon fillets are thicker than an inch, you may need to add a few extra minutes to your baking time. Start checking for doneness at 15 minutes. The salmon should flake easily with a fork. Cooking recommendations for perfect texture For the best texture, avoid overcooking. Salmon is perfect when it has a slight sheen and is a bit pink in the center. Use a meat thermometer; aim for 125°F (52°C) for medium-rare. Plating styles for serving To serve, arrange the salmon and asparagus on a large platter. This makes it easy for everyone to help themselves. Place the salmon in the center and surround it with asparagus for a colorful display. Adding extra lemon for brightness Squeeze fresh lemon juice over the dish just before serving. This adds a burst of flavor and makes the dish look even more inviting. Garnish with sprigs of dill or parsley for a touch of elegance. {{image_4}} You can switch up the veggies to keep things fresh. Instead of asparagus, try broccoli or green beans. Both pair well with the salmon's flavor. Carrots or zucchini can also add a nice touch. Just remember to adjust the cooking time if you choose thicker veggies. Want to spice it up? You can add herbs like thyme or basil to the glaze. A pinch of red pepper flakes adds heat and depth. You can also mix in some smoked paprika for a smoky twist. Each of these options gives the dish a unique flair. Grilling gives salmon a smoky flavor. It also creates beautiful grill marks. Just preheat the grill and cook for about six minutes per side. Baking is easier and keeps the salmon moist. You can also broil it for a crispy top. Broiling takes less time, so watch closely to avoid burning. Each method gives a different taste and texture. Try them all to find your favorite! To store leftovers properly, let the salmon cool first. Place it in an airtight container. Keep the asparagus with the salmon or in a separate container. This will help keep them fresh. Store in the fridge for up to three days. When you’re ready to enjoy leftovers, check for any off smells before eating. The best way to reheat salmon is in the oven. Preheat your oven to 350°F (175°C). Place the salmon on a baking tray. Add a splash of water or broth to help keep it moist. Cover it with foil to prevent drying. Heat for about 10-15 minutes. The salmon should be warm but not overcooked. For the asparagus, you can reheat them in a pan with a little olive oil. Yes, you can freeze Lemon Dijon Salmon! Make sure it is completely cool before freezing. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. You can freeze it for up to three months. To defrost safely, move the salmon to the fridge overnight. This keeps it at a safe temperature. You can also use the defrost setting on your microwave, but be careful not to cook it. You should bake salmon for about 12 to 15 minutes. Check for doneness by using a fork to see if it flakes easily. If it does, it's ready! The salmon should be opaque and moist inside. Baking time can change based on thickness. Thicker fillets may need a few extra minutes. Always aim for that perfect flaky texture. Yes, you can use other types of fish if you like. Cod, trout, or halibut work well. These fish have similar cooking times. Adjust the baking time if your fish is thicker or thinner. You can keep the same glaze for flavor. Experimenting with different fish can bring new tastes to your table. Many sides go great with Lemon Dijon Salmon. Here are some popular options: - Roasted potatoes - Quinoa salad - Garlic mashed potatoes - Steamed broccoli - Mixed greens salad These sides complement the flavors of the salmon. You can also try a light pasta or grain dish. Feel free to mix and match based on your mood! Yes, this dish is quite healthy! Salmon is rich in omega-3 fatty acids. These fats are good for your heart and brain. Asparagus adds fiber and vitamins. The glaze uses honey and Dijon, which adds flavor without too many calories. Overall, this meal is a tasty way to eat well! This blog post covered all you need to create tasty Lemon Dijon Salmon with asparagus. You learned about the main ingredients, how to make a flavorful glaze, and tips for perfect cooking. Remember to choose fresh ingredients and consider different cooking methods for variety. Enjoy garnishing your dish and serving it with your favorite sides. With these steps, you can make a healthy, delicious meal any time. Now, get cooking and enjoy every bite!

Lemon Dijon Salmon with Asparagus

Elevate your weeknight dinners with this Lemon Dijon Delight recipe! This flavorful dish combines tender salmon fillets with crisp asparagus, all glazed in a zesty Dijon honey sauce. Ready in just 25 minutes, it's perfect for a quick and healthy meal. Impress your family with this easy recipe and explore how simple ingredients can create a gourmet experience. Click to discover the full recipe and transform your dinner routine!
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Ingredients
  

4 salmon fillets

1 bunch asparagus, trimmed

3 tablespoons Dijon mustard

2 tablespoons honey

2 tablespoons olive oil (plus extra for drizzling)

2 cloves garlic, finely minced

Zest and juice of 1 large lemon

Sea salt and freshly cracked pepper to taste

Fresh dill or parsley sprigs for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C) to ensure it’s hot enough for even cooking.

    In a medium-sized bowl, combine the Dijon mustard, honey, olive oil, minced garlic, lemon zest, and fresh lemon juice. Whisk these ingredients together until the mixture is smooth and well blended. This will be your flavor-packed glaze.

      Season the salmon fillets generously with sea salt and freshly cracked pepper on both sides, enhancing their natural flavor. Place them into a greased baking dish, skin side down if applicable.

        Using a spoon or spatula, carefully spread the prepared Dijon honey mixture evenly over the top of each salmon fillet, ensuring they are nicely coated for maximum flavor.

          Nestle the trimmed asparagus spears around the salmon in the baking dish. Drizzle the remaining olive oil over the asparagus and lightly season with sea salt and pepper to bring out their freshness.

            Place the baking dish in the preheated oven and bake for 12-15 minutes. The salmon is done when it flakes easily with a fork and the asparagus is tender but still vibrant in color.

              Once baked, remove the dish from the oven and allow it to rest for 3 minutes. This helps in achieving optimal texture.

                Finally, garnish the dish with fresh dill or parsley sprigs for a touch of color and added flavor just before serving.

                  - Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve the salmon and asparagus on a large platter. Squeeze an extra slice of lemon over the top for brightness, and arrange the dill or parsley elegantly around the edges for a lovely presentation.