Pat salmon dry with paper towels; place in a pie plate. Combine syrup, miso, rice vinegar, ginger paste, and garlic paste. Drizzle half of mixture over salmon and gently rub on fillets. Let salmon stand at room temperature 15 minutes.
Easy. Weeknight. One-Pan. Salmon. That's what you need to know about the recipe we keep coming back to time after time.
Servings and Ingredients
|2 (6-to-8-oz. each) salmon fillets, 3/4-to-1-inch thick|
|2 tbsp. Hy-Vee Select 100% pure maple syrup|
|1 tbsp. red miso paste|
|1 ½ tsp. seasoned rice vinegar|
|1 tsp. refrigerated ginger paste|
|¼ tsp. refrigerated garlic paste|
|16 asparagus spears, about 1-lbs.|
|1 tbsp. Gustare Vita olive oil|
|Orange slices, halved, for garnish|
|Fresh Italian parsley, chopped, for garnish|
Things To Grab
- Paper towels
- Small bowl
- Large sheet pan
- Hy-Vee nonstick cooking spray
- Meat thermometer
- Silicone pastry brush
Preheat oven to 425 degrees. Spray a large sheet pan with nonstick cooking spray; set aside. Cut asparagus spears into 8-inch lengths. Toss asparagus with olive oil. Arrange the spears along the edges of the sheet pan, leaving room in the center for the salmon.
Place salmon in center of the pan. Bake for 8 to 12 minutes or until salmon flakes easily with a fork (145 degrees) and asparagus is crisp-tender.
Brush remaining miso mixture over salmon. Garnish with orange slices and parsley, if desired.
Amounts Per Serving
- Total Fat: 31g
- Cholesterol: 95mg
- Sodium: 480mg
- Total Carbohydrates: 22g
- Protein: 38g