This one skillet, perfect-for-a-weeknight meal is on your table in just 30 minutes. Our shortcut secret is microwave-in-the-bag potatoes, to speed up the cook time. The honey mustard sauce with a touch of soy brings all the elements of this dish together.
cost per recipe: $14.96
The price is determined by the national average.
cup Swanson® Vegetable Stock or Swanson® Aseptic Vegetable Broth or Swanson® Seafood Stock
tablespoons Dijon-style mustard
tablespoon soy sauce
salmon fillet (about 1 1/4 pounds)
tablespoon olive oil
pound fresh asparagus spears, trimmed
cup chopped toasted walnuts or pecans
Stir the stock, honey, mustard, and soy sauce in a small bowl.
Season the fish as desired. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the fish to the skillet and cook for 10 minutes or until well browned on both sides and cooked through. Remove the fish from the skillet, cover and keep warm.
Wipe the skillet with a paper towel. Add the stock mixture to the skillet and heat over medium-high heat to a boil. Add the asparagus and cook for 5 minutes or until the asparagus are tender-crisp. Remove the asparagus from the skillet. Cook the stock mixture for 3 minutes or until reduced to about 1/2 cup. Serve the stock mixture over the fish and asparagus. Sprinkle with the walnuts.