I really wanted to take advantage of Florida’s citrus, so I went all out. I squeezed in some lime, lemon, orange, and even some tart ruby grapefruit because heck, why not. Blended with soy sauce, honey, brown sugar, sriracha, garlic, and ginger, you get a bit of everything.
Sweet and sour. Spicy and savory.
I love one pan cooking, everything bakes on the same cookie sheet leaving less clean-up in the end.
1 lb salmon fillet or 4 6oz fillets
1 lb small potatoes, halved
2 TBSP olive oil
4 cloves of garlic, minced
2 TBSP freshly chopped parsley
A sprinkle of kosher salt and crackled black pepper
1-2 bunches of asparagus, woody ends broken off See notes.
1-2 tsp olive oil
A sprinkle of kosher salt and cracked black pepper
Honey Citrus Glaze.
Juice of 1/2 a lime
Juice of 1/2 a lemon
Juice of 1/2 an orange
Juice of 1/2 a grapefruit
2 tbsp sodium soy sauce
1 tbsp honey
1 tbsp brown sugar
1/2-1 tbsp Sriracha
3 cloves of garlic, minced
1 tsp freshly grated ginger
1 tbsp butter
1/4 cup cold water
2 tbsp corn starch
Honey Citrus Glaze.
When done, remove the pan from the oven. Carefully discard the fruit slices. Brush the remaining glaze over the salmon, cut the fillets into 4-6 oz portions, and serve.
- The amount of asparagus is hard to judge as it depends on the spears available to you. Sometimes they’re thick, sometimes they’re super thin. Judge as best as you can based on the amount of people you are serving. Not into asparagus? Use green beans or broccoli!
- Set your salmon out on the counter about 15 minutes prior to cook time to bring it to room temp. This helps in giving you an even cook with your salmon.
- To get rid of the woody ends on your asparagus, simply hold each spear, one at a time, horizontally between your fingers and your thumbs and bend it until it breaks, as if snapping a stick. The woody end will break off exactly where it should.
- Have leftover salmon? It’s great flaked into a salad or wrap for a next-day lunch!