Honey-Garlic-Soy Salmon with Garlic-Parmesan Asparagus

 

4 salmon fillets, about 6 ounces each

1/3 cup soy sauce

1/3 cup honey

1 Tablespoon sesame or olive oil

3 garlic cloves, minced (or 2 teaspoons jarred/minced)

1 teaspoon peeled minced fresh ginger

Garnishes: chopped green onion, sesame seeds, cilantro, lemon slices

 

Marinate the salmon: Place salmon fillets into a large zippered food storage bag or shallow dish/container. In a medium bowl, whisk soy sauce, honey, sesame oil, garlic, and ginger together. Pour about half of the mixture (just eyeball it) over salmon. Turn salmon to coat. Seal the bag/cover the dish and refrigerate for at least 15 minutes and up to 4 hours.

Meanwhile, preheat oven to 375. Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat. Set aside.

Line the marinated salmon fillets on the baking sheet, skin side down. Bake salmon for 15–20 minutes or until done, about 145 degrees with a temp probe. Feel free to turn your oven to broil for the last minute to really crisp the edges.

Meanwhile, as the salmon bakes, pour the remaining unused marinade into a small saucepan or skillet over medium-high heat. If you want, you can add the remaining (used) marinade as well. Bring to a boil, and then reduce heat to medium-low and simmer for 3–4 minutes or until slightly thickened. Keep a close eye on it because it can quickly burn. It will bubble up a lot as it reduces. Remove from heat.

Drizzle thickened glaze over baked salmon and serve with optional garnishes.

 

Garlic-Parmesan Asparagus

 

1 pound asparagus, woody ends trimmed off

2 tbsp olive oil, divided

1 tsp Italian seasoning

1 tsp garlic powder

Kosher salt and fresh-ground pepper, to taste

¼ cup finely grated parmesan cheese

¼ cup panko breadcrumbs

chopped fresh basil or parsley, for garnish

 

Position a rack in the center of the oven, then heat to 425. Line a baking sheet with parchment paper.

Trim the asparagus, then arrange on the prepared baking sheet. Drizzle the asparagus with one tablespoon of olive oil, then sprinkle with the Italian seasoning, garlic powder, salt, and pepper. Gently toss until the spears are evenly coated, then arrange into a single even layer.

Combine the parmesan cheese and breadcrumbs with the remaining tablespoon of olive oil in a small bowl until well combined and evenly moistened.

Sprinkle the parmesan and panko mixture evenly over the asparagus.

Transfer to the oven and roast for 4-6 minutes, depending on size. Then flip the oven to the broiler setting and broil 1-2 minutes to allow the topping to crisp and turn golden brown.

Garnish with chopped parsley or basil and serve right away. Enjoy!