Dijon Teriyaki Salmon and Asparagus

Serves 4

Ingredients

4 (4-6 oz.) salmon filets (skin on) 

2 bunches asparagus, ends trimmed

3-4 tbsp teriyaki sauce 

2 tbsp extra-virgin olive oil

2 tsp Dijon mustard

2 tsp honey

1/2-3/4 tsp salt

Freshly ground black pepper to taste 

1 tbsp sesame seeds 

1/4 cup thinly sliced green onion

Serve with brown rice (optional) 

  1. Preheat the oven to 450℉. Stir together the olive oil honey, Dijon mustard, and honey in a small bowl. Set aside.

  2. Place salmon (skin side down) and asparagus on a parchment lined baking sheet. Spread it out as much as possible to make sure the pan isn’t too crowded. 

  3. Evenly drizzle or brush the teriyaki sauce all over the salmon and veggies. Sprinkle with salt and pepper to taste, and bake until salmon is cooked all the way through, about 12-15 minutes.

  4. Top with sesame seeds and green onion, and serve with brown rice.

Tips

  • Teriyaki sauce can be a bit high in sugar, so I would start with less, and add more as needed

  • Asparagus can be substituted with kale, small broccoli florets, or other veggies

Ben Mastracco