Honey-Dijon Glazed Salmon with Roasted Asparagus and Walnuts
Elevate your dinner with this delightful Honey-Dijon Glazed Salmon accompanied by perfectly roasted asparagus and crunchy walnuts. This dish combines the rich flavors of fresh salmon with a sweet and tangy glaze made from honey and Dijon mustard, creating a perfect harmony on your plate. Wrapped in foil and baked to perfection, the salmon stays moist while the asparagus absorbs all the wonderful flavors. Perfect for a healthy weeknight meal or an impressive dinner party dish, this recipe is a must-try for seafood lovers and vegetable enthusiasts alike.
4
Servings
300
Calories
10
Ingredients
Ingredients
salmon steaks
4 (skin-on or skinless, as preferred)
honey
1/4 cup
Dijon mustard
2 tablespoons
melted butter or margarine
1 1/2 tablespoons (melted)
aluminum foil
4 sheets (12 x 18 inches)
Worcestershire sauce
2 teaspoons
cornstarch
1 tablespoon
white pepper
1/8 teaspoon
fresh asparagus
1 lb (trimmed)
chopped walnuts
1/3 cup (lightly toasted, if desired)
Instructions
1
Preheat your oven to 450°F (232°C).
2
In a mixing bowl, combine honey, Dijon mustard, melted butter or margarine, Worcestershire sauce, cornstarch, and white pepper. Whisk until well blended and set this flavorful sauce aside.
3
Take four sheets of aluminum foil (12 x 18 inches) and lay them flat on a clean surface.
4
Evenly distribute one-fourth of the fresh asparagus onto the center of each foil sheet, creating a bed for the salmon.
5
Place one salmon steak on top of the asparagus for each foil packet.
6
Generously drizzle the honey-Dijon sauce over the salmon steaks, ensuring they are well-coated.
7
Sprinkle each packet with the chopped walnuts for an added crunch.
8
Bring up the sides of the foil to encase the contents, then double fold the top and ends to seal each packet tightly, leaving space for heat circulation inside to promote even cooking.
9
Repeat the packaging process to create four individual foil packets.
10
Place all the foil packets on a cookie sheet and bake in the preheated oven for 17-23 minutes, or until the salmon is cooked through and flakes easily with a fork.
11
Once done, carefully unwrap each packet, being cautious of steam, and serve immediately for a fresh, flavorful dish.
Nutrition Information
17.5g
Fat
11.25g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The recipe uses four salmon steaks, which can be either skin-on or skinless depending on your preference.
What temperature should the oven be set to?
The oven should be preheated to 450°F (232°C).
What ingredients make up the Honey-Dijon glaze?
The glaze consists of honey, Dijon mustard, melted butter or margarine, Worcestershire sauce, cornstarch, and white pepper.
How much asparagus is needed for this dish?
One pound of fresh, trimmed asparagus is required for this recipe.
What is the purpose of the walnuts in this recipe?
Chopped walnuts are sprinkled on top of the salmon to provide an added crunchy texture.
How many foil packets should be prepared?
The recipe instructions guide you to create four individual foil packets.
What size should the aluminum foil sheets be?
Each of the four foil sheets should be approximately 12 x 18 inches.
How is the asparagus arranged in the foil?
One-fourth of the asparagus is placed in the center of each foil sheet to create a bed for the salmon steak.
What is the estimated baking time for the salmon?
The salmon should be baked for 17 to 23 minutes.
How can I tell if the salmon is fully cooked?
The salmon is done when it is cooked through and flakes easily with a fork.
How many calories are in one serving?
Each serving contains approximately 300 calories.
What is the protein content per serving?
There are 25 grams of protein per serving in this dish.
How much fat is in this recipe?
The recipe contains 17.5 grams of fat per serving.
What are the total carbohydrates per serving?
The total carbohydrates are 11.25 grams per serving.
Is cornstarch included in the sauce?
Yes, one tablespoon of cornstarch is whisked into the sauce mixture.
What kind of pepper is used for seasoning?
The recipe specifies 1/8 teaspoon of white pepper.
Should the walnuts be toasted?
The recipe suggests the walnuts can be lightly toasted if desired.
How should the foil packets be sealed?
Bring up the sides and double fold the top and ends to seal tightly, leaving space for heat circulation.
What equipment is needed to bake the packets?
All foil packets should be placed on a cookie sheet for baking.
What safety precaution should be taken after baking?
Be cautious of hot steam when unwrapping the foil packets.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
Can I use margarine instead of butter?
Yes, the recipe allows for either melted butter or margarine.
Is Worcestershire sauce a necessary ingredient?
Yes, two teaspoons of Worcestershire sauce are used to flavor the glaze.
How much honey is used in the glaze?
The glaze requires 1/4 cup of honey.
Is the asparagus cooked separately?
No, the asparagus is roasted inside the foil packets along with the salmon.
What type of mustard is used?
The recipe specifically calls for two tablespoons of Dijon mustard.
Why is space left inside the sealed foil packet?
Space is left to allow for heat circulation, which promotes even cooking of the salmon and asparagus.
How should the glaze be applied?
The honey-Dijon sauce should be generously drizzled over the salmon steaks once they are placed on the asparagus.
When should the dish be served?
The dish should be served immediately after unwrapping for the freshest flavor.
What is the overall flavor profile of this dish?
The dish offers a sweet and tangy glaze paired with rich salmon, earthy asparagus, and crunchy walnuts.