Honey Dijon Alaska Salmon Packet Print Email

Aluminum foil and parchment paper, or non-stick foil
1/4 cup honey
2 Tablespoons Dijon-style mustard
1 Tablespoon melted butter
2 teaspoons Worcestershire sauce
Salt and pepper to taste
4 Alaska Salmon steaks or fillets (4 to 6 oz. each)
1 pound fresh asparagus spears
1/3 cup chopped walnuts

Preheat oven to 400F. Line a 13x9x2-inch baking pan with Non-Stick Foil or with foil lined with parchment paper.

Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.

Place salmon portions in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.

Roast 26 to 30 minutes for frozen salmon OR 20 to 22 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Note: For best texture, select thinner asparagus spears when cooking with fresh/thawed fish or thicker spears with frozen fish. Serves 4