Balsamic Glazed Salmon with Asparagus
Fresh salmon fillets are coated in a tangy balsamic and Dijon reduction then roasted alongside tender asparagus spears for a restaurant-worthy Whole30 dinner. The naturally sweet glaze caramelizes beautifully in the oven, creating an impressive dish with minimal effort.
Oven-roasted salmon with a sticky balsamic glaze served alongside asparagus for an elegant and easy Whole30 dinner.
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Instructions
Preheat and Make the Glaze
Preheat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. In a small saucepan over medium heat, combine the balsamic vinegar, Dijon mustard, minced garlic, and 1 teaspoon of olive oil. Stir and cook for 3 to 4 minutes until the mixture reduces slightly and thickens to a glaze consistency. Remove from heat and set aside.
Prepare the Sheet Pan
Arrange the trimmed asparagus spears on one half of the prepared baking sheet. Drizzle with the remaining olive oil and toss to coat, then season with sea salt and black pepper. Place the salmon fillets skin side down on the other half of the baking sheet and season with salt and pepper.
Glaze and Roast
Spoon or brush the balsamic glaze generously over the top of each salmon fillet, reserving a small amount for serving. Place the baking sheet in the preheated oven and roast for 12 to 15 minutes until the salmon flakes easily with a fork and the asparagus is tender and slightly caramelized at the tips.
Rest and Serve
Remove the baking sheet from the oven and allow the salmon to rest for 2 minutes before serving. This brief rest helps the salmon retain its moisture. Drizzle any reserved balsamic glaze over the plated salmon and asparagus and serve immediately while hot.
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