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Roasted Salmon & Asparagus with Balsamic-Butter Sauce.

  • 2 small bunches
    asparagus
  • 4 cloves
    garlic
  • 1 ½ lb
    salmon fillet
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    butter, unsalted
  •  
    extra virgin olive oil
  •  
    salt
  •  
    soy sauce
  • 1
    Preheat the oven to 425°F and position rack in the centre. Line a baking sheet with parchment paper.
  • 2
    Peel and mince the garlic.
    4 cloves garlic
    
  • 3
    Wash the asparagus and snap (or cut) off the woody ends. Transfer to the baking sheet. Drizzle with olive oil and season with the minced garlic and salt and pepper; toss to coat. Spread out in a single layer, leaving room for the salmon in the middle.
    2 bunches asparagus
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 4
    Place the salmon fillets, skin-side down, in the middle of the baking sheet. Rub with olive oil and season with salt and pepper.
    1 ½ lb salmon fillet
    2 tsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 5
    Place in the oven and bake until the salmon is opaque and the asparagus is tender, 10-15 minutes.
  • 6
    In a small saucepan, melt the butter over medium heat. Let it brown slightly, then remove from heat. Stir in the balsamic vinegar and soy sauce. Cover to keep warm.
    4 tbsp butter, unsalted
    2 tbsp balsamic vinegar
    2 tsp soy sauce
  • 7
    To serve, arrange asparagus on a plate and place the salmon on top. Spoon the balsamic-butter sauce over top. Enjoy!