Teriyaki-glazed salmon and roasted asparagus
Two of your healthy favorites pair up to bring an elegant flair to weeknight dinner.
Photo by Gina Moore
SERVES 4
4 salmon fillets
All-purpose seasoning (your favorite)
¼ cup teriyaki sauce
1 pound asparagus spears (12–15), trimmed
Olive oil
Preheat oven to 350 F. Sprinkle salmon on both sides with seasoning mix and place in a resealable plastic bag. Pour in teriyaki sauce. Close tightly and rotate bag to ensure all sides of salmon are saturated. Place bag on a platter and refrigerate for 30–45 minutes.
On a foil-lined baking sheet, season asparagus with seasoning mix and sprinkle with olive oil. Toss lightly to coat evenly. Bake for 20–25 minutes.
While asparagus is baking, remove salmon from refrigerator, pour off marinade and place salmon on another foil-lined baking sheet. Bake until flaky, about 10 minutes.
Cooking tips
Don’t overcook salmon. As a general rule of thumb, bake salmon 10 minutes for every 1 inch of thickness. This applies to the average salmon fillets sold in supermarkets.
Trimming asparagus spears. Bend an asparagus spear with both hands until it breaks. Line the rest of the spears into an even row across the top tips. Using the thick bottom of the broken spear as a guide, cut off the bottoms of the remaining spears to the same length.
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