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Flavorful Honey Balsamic Glazed Salmon Recipe With Asparagus Easy and Perfect

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A quick and easy honey balsamic glazed salmon with roasted asparagus that delivers a perfect balance of sweet and tangy flavors, ideal for busy weeknights or dinner parties.

Ingredients

Scale
  • 4 salmon fillets, skin-on or off (6 ounces / 170 grams each)
  • 1 bunch asparagus (about 1 pound / 450 grams), ends trimmed
  • 3 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Optional fresh herbs (chopped parsley or thyme) for garnish
  • Optional lemon wedges for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Trim the woody ends off the asparagus and place on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly. Arrange in a single layer.
  3. In a mixing bowl, whisk together honey, balsamic vinegar, Dijon mustard, minced garlic, and 1 tablespoon olive oil until smooth and glossy.
  4. Pat salmon fillets dry with paper towels and season generously with salt and pepper on both sides.
  5. Brush about half of the honey balsamic glaze evenly over the top of each salmon fillet, reserving the rest for later.
  6. Place the salmon fillets skin-side down on the baking sheet next to the asparagus, ensuring they are not touching.
  7. Bake for 12-15 minutes, depending on thickness, until salmon is opaque and flakes easily with a fork and asparagus is tender-crisp.
  8. About 5 minutes before the end of cooking, brush the reserved glaze over the salmon and asparagus for extra shine and flavor.
  9. Remove from oven and let rest for 2 minutes. Garnish with chopped parsley or thyme if desired. Serve immediately with lemon wedges.

Notes

Use wild-caught salmon for best flavor. Pat salmon dry before glazing to help the glaze stick. Apply glaze twice during cooking to avoid burning and enhance flavor. Adjust roasting time if asparagus stalks are thicker or thinner. Keep skin on salmon to lock in moisture. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.

Nutrition

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