Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon coconut aminos, or gluten free soy sauce
  • 1 large clove garlic, minced
  • 1 1/2 pounds salmon fillet, about 1″ thick
  • 1 pound asparagus, trimmed
  • 1 small lemon, thinly sliced
  • 1 tablespoon chopped fresh parsley to sprinkle over top, see notes

Instruction

  • Preheat the oven to the broiler setting.
  • Mix together all the ingredients for the glaze, and set it aside.
  • Line a baking sheet with parchment paper, or use a non-stick cookie sheet. Lay the salmon out and pat it dry. Arrange the asparagus around it being sure to cover up as much parchment paper as possible if using.
  • Spoon about 2/3 of the glaze over the salmon, and drizzle the rest over the asparagus. Lay the lemon slices evenly spaced over the top of the salmon, and tuck a few slices in and around the asparagus.
  • Broil the salmon on the middle oven rack for about 8 minutes or until the salmon is just done.
  • The easiest way to tell if it’s done is to poke it apart and see if it’s no longer raw, but some tell tale signs are a small amount of cracking appearing in the surface of the salmon.
  • It’s better to pull it out too soon and have to return it to the oven than to overcook it. Over time with practice, you can learn to lightly press meat with your pointer finger and know whether or not it’s done by the feel.
  • Serve the salmon and asparagus immediately with a sprinkle of optional parsley or other herbs.