Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon honey (15 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce (15 ml), low sodium preferred
  • 1 teaspoon rice vinegar (5 ml)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450g) asparagus, trimmed
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper (optional).
  2. Toss asparagus with olive oil, salt, and pepper on the baking sheet. Spread in a single layer.
  3. In a small bowl, whisk together honey, minced garlic, soy sauce, rice vinegar, and red pepper flakes (if using).
  4. Pat salmon fillets dry with paper towels and season with salt and pepper.
  5. Place salmon fillets on the baking sheet alongside the asparagus. Brush the tops of the salmon with half of the honey garlic glaze.
  6. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork, and the internal temperature reaches 145°F (63°C). Asparagus should be tender-crisp.
  7. During the last 2 minutes of cooking, brush the salmon with the remaining glaze.
  8. Serve immediately with lemon wedges, if desired.