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Balsamic & Honey Glazed Salmon with Lemony Asparagus

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $4.44 One serving costs about $4.44

$4.44 per serving

28 people like this recipe

28 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

2 gluten-free,dairy-free,healthy,pescetarian,gluten free,dairy free,pescatarian lunch,main course,main dish,dinner
spoonacular Score:96%

Spoonacular Score: 96%

 

Balsamic & Honey Glazed Salmon with Lemony Asparagus is a main course that serves 2. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 301 calories, 25g of protein, and 14g of fat per serving. For $4.44 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of dill, lemon zest, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by spoonacular user chookhyde. From preparation to the plate, this recipe takes about 1 hour. Similar recipes are Balsamic & Honey Glazed Salmon with Lemony Asparagus, Balsamic & Honey Glazed Salmon with Lemony Asparagus, and Balsamic & Honey Glazed Salmon with Lemony Asparagus.

Salmon can be paired with Pinot Noir, Alcoholic Drink, and White Wine. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Peter Michael Le Caprice Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 259 dollars per bottle.

Peter Michael Le Caprice Pinot Noir

Deep red ruby color and bright crimson tinge is the clear identifierfor Le Caprice. The vineyard shows its signature characteristics ofred forest fruit coupled with aromas of red cherry liqueur, currant,raspberry, strawberry, fresh leather and graphite. The 2010 vintageis refined and expressive with intense concentration in the mouth.The finish lingers both aromatically and subtly on the palate.

» Get this wine on Wine.com

Ingredients

Servings:
2 Tbsps
2 Tbsps apple cider vinegar
apple cider vinegar
12 stalks
12 stalks asparagus
asparagus
1 Tbsp
1 Tbsp balsamic vinegar
balsamic vinegar
0.13 tsps
0.13 tsps dried dill
dried dill
3 cloves
3 cloves garlic
garlic
1 Tbsp
1 Tbsp grapeseed oil
grapeseed oil
1 tsp
1 tsp herbs de provence
herbs de provence
1 Tbsp
1 Tbsp honey
honey
2
2  lemon (juice)
lemon (juice)
1
1  lemon zest
lemon zest
0.5 pound
0.5 pound salmon fillet
salmon fillet
some
some salt and pepper
salt and pepper
2 Tbsps
2 Tbsps vegetable stock
vegetable stock
2 Tbsps apple cider vinegar
2 Tbsps
apple cider vinegar
12 stalks asparagus
12 stalks
asparagus
1 Tbsp balsamic vinegar
1 Tbsp
balsamic vinegar
0.13 tsps dried dill
0.13 tsps
dried dill
3 cloves garlic
3 cloves
garlic
1 Tbsp grapeseed oil
1 Tbsp
grapeseed oil
1 tsp herbs de provence
1 tsp
herbs de provence
1 Tbsp honey
1 Tbsp
honey
2  lemon (juice)
2
lemon (juice)
1  lemon zest
1
lemon zest
0.5 pound salmon fillet
0.5 pound
salmon fillet
some salt and pepper
some
salt and pepper
2 Tbsps vegetable stock
2 Tbsps
vegetable stock

Equipment

casserole dish
casserole dish
baking pan
baking pan
mixing bowl
mixing bowl
oven
oven
blender
blender
whisk
whisk
casserole dish
casserole dish
baking pan
baking pan
mixing bowl
mixing bowl
oven
oven
blender
blender
whisk
whisk


Instructions

  1. In a small mixing bowl or blender, combine all of the ingredients for the balsamic marinade except for the lemon juice (balsamic vinegar, apple cider vinegar, 1 tbsp grapeseed oil, honey, dried dill, herbs de provence, salt and pepper).
  2. Whisk or blend until oil and vinegar are well incorporated and no longer separate.
  3. Place salmon fillet in a baking dish (I use a small casserole dish). Pour the marinade over the salmon and allow it to marinate for at least 15 minutes (or up to 24 hours covered in the refrigerator).
  4. Turn your oven on high broil.
  5. Just before putting the salmon in the oven, drizzle the lemon juice over the fish.
  6. Bake for 10 to 12 minutes on the top rack or until salmon is glazed, browned and sizzling.
  7. While the salmon is baking, prepare the asparagus.
  8. Wash the asparagus and cut off the bottom inch and a half of each stalk and discard.
  9. Spread the asparagus on in a large skillet. Drizzle the grapeseed oil over the asparagus and spread the oil on the asparagus with your hands so that all stalks are completely coated.
  10. Sprinkle asparagus with desired amount of salt and pepper.
  11. Saute over medium heat for 5 minutes.
  12. Add the two tablespoons of vegetable stock and cover the skillet.
  13. Saute 4 minutes.
  14. Remove lid and add the minced garlic.
  15. Place cover back over the asparagus.
  16. Continue cooking an additional 3 to 5 minutes until asparagus is cooked but not too soft. Grate lemon zest over the top of the asparagus.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.44
Ingredient
2 tablespoons apple cider vinegar
12 stalks asparagus
1 tablespoon balsamic vinegar
⅛ teaspoons dried dill
3 cloves garlic
1 tablespoon grapeseed oil
1 teaspoon herbs de provence
1 tablespoon honey
2 lemon (juice)
1 lemon zest
½ pounds salmon fillet
2 tablespoons vegetable stock
Price
$0.11
$1.70
$0.14
$0.02
$0.20
$0.09
$0.32
$0.26
$0.41
$0.50
$5.03
$0.10
$8.87

Nutritional Information

Quickview
301 Calories
25g Protein
14g Total Fat
18g Carbs
82% Health Score
Limit These
Calories
301k
15%

Fat
14g
22%

  Saturated Fat
1g
12%

Carbohydrates
18g
6%

  Sugar
12g
14%

Cholesterol
62mg
21%

Sodium
310mg
13%

Get Enough Of These
Protein
25g
50%

Selenium
44µg
63%

Vitamin B12
3µg
60%

Vitamin B6
1mg
55%

Vitamin B3
9mg
50%

Vitamin K
48µg
46%

Vitamin B2
0.58mg
34%

Phosphorus
290mg
29%

Vitamin B1
0.41mg
28%

Vitamin C
22mg
27%

Copper
0.5mg
25%

Potassium
834mg
24%

Vitamin B5
2mg
22%

Folate
86µg
22%

Iron
3mg
21%

Vitamin E
3mg
21%

Manganese
0.35mg
17%

Vitamin A
829IU
17%

Magnesium
53mg
13%

Fiber
2g
11%

Zinc
1mg
9%

Calcium
65mg
7%

covered percent of daily need

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