Ingredients

The following ingredients have 2 Servings
  • 16 spears of asparagus
  • 2 cups mushrooms
  • 1 tablespoon olive oil
  • 2 teaspoons salt (divided)
  • 1 teaspoon black pepper
  • 2 skinless salmon filets
  • 2 tablespoons spicy apricot jam

Instruction

  • Preheat the oven to 350°F (175°C). Line a baking sheet with a aluminum foil.
  • Trim asparagus about 2 inches from the bottom. Slice mushrooms.
  • Drizzle olive oil on the prepared baking sheet and sprinkle half of the salt and black pepper.
  • Place salmon filets in the middle of the pan and arrange the vegetables around the fish.
  • Sprinkle the remaining salt and pepper all over the fish and vegetables.
  • Spread apricot jam on both filets.
  • Bake for about 15 minutes. Depending on the thickness of the fish, it’ll take more or less. I prefer to cook the fillets until internal temp reaches around 135°F.