One Pan Mustard-Glazed Salmon & Asparagus

  • 1 T. cooking fat - I recommend bacon fat or butter
  • 2 (4 oz. each) salmon fillets - skin on
  • 8 oz. thin asparagus spears, trimmed
  • 1 T. packed brown sugar
  • 2 T. olive oil
  • 1 T. honey
  • 1 T. soy or tamari sauce
  • 1 T. Dijon mustard
  • 1 clove garlic, finely minced

Preheat the oven to 350° F.

In a cast iron or other heavy, ovenproof skillet, heat the cooking fat of your choice over medium-high heat until hot. Place the salmon fillets skin side down into the hot pan and allow them to sizzle for 4 minutes before using a spatula to carefully flip them over and move them to one side of the pan. Toss the asparagus spears into the other side of the hot pan and while the fish cooks, use a set of tongs to lightly cook the asparagus.

After the salmon has cooked for an additional 3 minutes on the other side, flip it again using the spatula and remove the pan from the heat. Stir together the remaining ingredients to form a sauce and brush it generously over the salmon.

Place the skillet in the preheated oven and cook an additional 3-6 minutes, depending on your desired level of doneness for the fish. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 30 minutes

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