Honey Dijon Salmon with Fresh Asparagus
Preparation Time: 25 min
Cooking Time: 25 min
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3 tbsp. Olive oil (divided)
1 tbsp. Butter
1 tsp. Garlic (minced)
1 tsp. Salt (divided)
½ tsp. Black pepper (divided)
8 cups (9 oz.) Fresh spinach (cleaned and stemmed)
16 Asparagus spears (trimmed)
4 Salmon fillets (4 oz. each; skin removed)
2 tbsp. Honey
3 tbsp. Dijon mustard (divided)
½ cup Heavy cream
2 cups Prepared mashed potatoes
2 tsp. Parsley (minced)
- Preheat oven to 200° F. Place 4 dinner plates in oven to keep warm.
- In a large non-stick skillet over medium-high heat, heat 1 tablespoon of the olive oil, butter and garlic just until butter is melted. Pile spinach into skillet and cover; cook 3-4 minutes or until spinach is wilted. Stir in salt and pepper to taste. Divide spinach among dinner plates in oven.
- Fill large saucepan with ½-inch of water. Insert a steamer basket and bring to a boil. Place asparagus in steamer basket; cover and steam 4 minutes or until asparagus is tender-crisp. Remove asparagus from pan and keep warm.
- Add remaining 2 tablespoons olive oil to a large non-stick skillet and place over medium heat. Place salmon serving side down in pan and season with salt and pepper. Cook 4 minutes per side or until salmon is golden brown and cooked through. Place salmon fillets on top of spinach and return plates to oven to keep warm.
- In a small mixing bowl, add the honey and 2 tablespoons of Dijon mustard to the pan juices. Brush 1 tablespoon of the honey mixture over each fillet; discard any leftover honey mixture.
- In the same skillet that the salmon was cooked in, heat the cream, remaining 1 tablespoon mustard, and salt and pepper to taste. Whisk together until blended and bubbling.
- To serve, remove plates from oven. On each plate, spoon some of the mashed potatoes alongside the spinach, place 3 asparagus spears next to salmon and spoon cream sauce around edge of spinach. Sprinkle parsley over the top and serve immediately.