Salmon and asparagus make a great pair, and this time-saving recipe makes a delicious version of both at the same time. Deglazing the pan with stock adds a layer of flavor that enhances the moistness of the salmon and blends perfectly with the honey, Dijon and soy to create a light and delicious sauce.
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.