Honey Mustard Salmon

1 tbsp unsalted butter
2 tbsp Dijon mustard
1 tbsp soy sauce
1/4 cup grated parmesan
1 tbsp brown sugar
1 tbsp honey
450g asparagus, trimmed
2 tbsp olive oil
4 salmon fillets

Heat the oven to 200˚C. Combine the butter and brown sugar in a bowl and microwave until they have melted together; about 30 seconds. Stir in the mustard, honey and soy sauce. Toss the asparagus with one tablespoon of the oil, the parmesan and some salt and pepper. Place in a baking dish and roast until they're al dente; 10-12 minutes.
Meanwhile, heat the remaining tablespoon of oil in an ovenproof pan over high heat. Season the fillets with salt and pepper and add them to the pan, flesh-side down. Cook them until browned on one side; 3-4 minutes. Then flip them, brush on half the honey mustard and place the pan in the oven. Bake until the salmon is firm and flakes easily (but before white solids begin to form on the surface); about five minutes. Remove the fillets from the oven and brush them with more honey mustard. Serve the salmon with the asparagus.

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Midwest Foods Dubbo