Honey Garlic Salmon and Asparagus Skillet

• 4 salmon fillets, 6 oz each
• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 3 tbsp honey
• 2 tbsp soy sauce
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp sesame seeds
• Salt and pepper to taste

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Season salmon fillets with salt and pepper.
3. 3 Place salmon in skillet, skin side down, and cook for 4 minutes.
4. 4 Flip salmon and cook for another 3 minutes.
5. 5 Push salmon to one side of skillet and add asparagus, cooking for 5 minutes until tender.
6. 6 Whisk together honey, soy sauce, minced garlic, and lemon juice in a small bowl.
7. 7 Pour the honey garlic mixture over the salmon and asparagus, and cook for 1 more minute.
8. 8 Sprinkle with sesame seeds and serve immediately.

Equipment

• Large skillet
• Tongs
• Spatula

Variations

• Add red pepper flakes for a spicy kick.
• Use broccoli or green beans in place of asparagus for variety.

Substitutions

• Use maple syrup if you're out of honey.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Jasmine rice
• Steamed broccoli
• Light vinaigrette salad

Nutrition

Tips

• For crispier salmon skin, start with a very hot skillet and pat the fillets dry before cooking.
• Feel free to use frozen asparagus if fresh isn't available—just add it a minute earlier.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or skillet.

Freezing: This dish does not freeze well due to the texture of the salmon and asparagus.

Serving Suggestions

• Serve with steamed jasmine rice or a fresh green salad.
• Pair with a crisp Sauvignon Blanc for a refreshing contrast.

FAQ