Bourbon-Glazed Salmon and Baked Asparagus

Prep Time:
15 mins

Cook Time:
30 mins

Total Time:
45 mins

Servings:
4

Yield:
4 6-ounce salmon fillets

Ingredients

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Rinse asparagus under cold water and snip off the bottom of each sprout. Dry with a paper towel and lay flat on a baking sheet.

Rinse salmon; pat dry with paper towels. Lay salmon face-up on a separate baking sheet.

Drizzle olive oil over asparagus; season with salt and pepper and rub through and around the asparagus.

Bake asparagus in the preheated oven, turning over halfway, until lightly browned, about 20 minutes.

Rub about 2 tablespoons brown sugar over the salmon. Drizzle 1/2 the bourbon over salmon. Let marinate, 15 to 20 minutes.

Melt butter spread in a medium nonstick pan over medium-low heat. Add the remaining brown sugar; stir to dissolve. Add salmon fillets; cook until fish flakes easily with a fork, 5 to 7 minutes per side. Pour in the remaining bourbon during the last 2 minutes of cooking.

Serve with the asparagus.

Cook's Notes:

You can use unsalted butter in place of the non-dairy version.

If you have thick pieces of salmon, place the pan from the stove into the oven for 5 minutes to ensure the inside of the salmon is cooked thoroughly.

Nutrition Facts (per serving)