Honey Mustard Salmon with Roasted Asparagus

Honey Mustard Salmon with Roasted Asparagus

YOU’LL NEED
1 Tbsp unsalted butter
1 Tbsp brown sugar
2 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp low-sodium soy sauce
1 lb asparagus, trimmed
2 Tbsp olive oil
¼ cup freshly grated Parmesan
Salt and pepper to taste
4 salmon fillets (6 oz each)
THE BEST LIFE
Secrets of
the stalk
PICK IT
Buy asparagus that’s
bright green and firm,
with unopen tips, says
Tal Ronnen, author of
The Conscious Cook.
STORE IT
Wrap the ends in a
damp paper towel,
and store in the fridge
in a sealed zip-top
bag. Eat within 3 days.
PREP IT
Bend each stalk like a
twig. The woody portion
should snap off at
just the right place.
COOK AND WIN!
Submit your own fast
recipe for a chance to
win a 12-piece Cuisinart
Green Gourmet
Cookware set, a $250
value. See MensHealth.
com/shortordercook.
1 Heat the oven to 400°F.
Combine the butter and
brown sugar in a bowl and
microwave until the butter
and sugar have melted
together, about 30 seconds.
Stir in the mustard, honey,
and soy sauce.
2 Toss the asparagus with
1 tablespoon of the oil, the
Parmesan, and some salt
and pepper. Place the
stalks in a baking dish and
roast until they’re al dente,
10 to 12 minutes.
3 Meanwhile, heat the
remaining tablespoon of oil
in an ovenproof skillet over
high heat. Season the fillets
with salt and pepper and
add them to the pan, flesh
side down. Cook them until
browned on one side, 3 to 4
minutes. Then flip them,
brush on half the honey
mustard, and place the pan
in the oven. Bake until the
salmon is firm and flakes
easily (but before white
solids begin to form on the
surface), about 5 minutes.
Remove the fillets from the
oven and brush them with
more honey mustard. Serve
the salmon with the asparagus.
Makes 4 servings
PER SERVING 360 calories,
38 grams (g) protein, 17 g
fat, 550 milligrams sodium