This quick and easy one pan dinner is the perfect healthy weeknight meal. From start to finish, you can have this delicious, complete meal on the table in less than 25 minutes!
4servings
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Ingredients
46 oz.salmon fillets
3tablespoonfresh orange juice
2teaspoonhoney
3tablespoonextra virgin olive oil
2tablespoonbalsamic vinegar
1teaspoonminced garlic
1½lb.asparagustough ends removed (needed for cooking day)
Sea salt and black pepperto taste
Instructions
TO MAKE FRESH
Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Place the salmon skin side down in the center of the baking sheet and set aside.
In a medium bowl, whisk together the orange juice, honey, olive oil, balsamic vinegar, and garlic. Generously season with salt and black pepper, to taste, and brush over the salmon.
Add the asparagus to the bowl with the orange juice mixture and gently toss to combine. Season with additional salt and black pepper, to taste.
Arrange asparagus around the salmon fillets in a single layer and place sheet pan in pre-heated oven. Bake for 15-18 minutes, or just until the salmon is flaky and the asparagus develops a bit of color, being careful to not overcook the salmon.
Remove from oven and serve immediately. Enjoy!
TO MAKE AS A FREEZER MEAL
In a labeled sandwich sized ziplock bag, combine orange juice, honey, olive oil, balsamic vinegar, and garlic. Remove excess air to freeze. Place packaged salmon and glaze packet in a gallon sized freezer bag for freezing.
TO COOK FROM A FREEZER MEAL
Thaw. Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Place the salmon filets skin side down in the center of the baking sheet and set aside.
Pour glaze into a medium bowl. Generously season with salt and black pepper, to taste, and brush over the salmon.
Arrange asparagus around the salmon in a single layer and place sheet pan in pre-heated oven. Bake for 15-18 minutes, or just until the salmon is flaky and the asparagus develops a bit of color, being careful to not overcook the salmon.Remove from oven and serve immediately. Enjoy!