Honey Lemon Thyme Salmon with Asparagus
Honey Lemon Thyme Salmon with Asparagus
Ingredients
For the Salmon and Asparagus
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 garlic, cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 lemon, thinly sliced, for garnish
- 1 1/2 pounds asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the honey, fresh lemon juice, 2 tablespoons of olive oil, minced garlic, chopped fresh thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. This will be your honey-lemon-thyme glaze.
⏱️ 5 min
- 3
Pat the salmon fillets dry with paper towels. Place them skin-side down (if applicable) on the prepared baking sheet, leaving some space between each fillet.
⏱️ 2 min
- 4
In a separate medium bowl, toss the trimmed asparagus spears with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Arrange the asparagus around the salmon fillets on the baking sheet.
⏱️ 3 min
- 5
Spoon about half of the prepared honey-lemon-thyme glaze evenly over the salmon fillets. Place a few thin lemon slices on top of each salmon fillet.
⏱️ 2 min
- 6
Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time may vary depending on the thickness of your salmon fillets.
⏱️ 15 min•🌡️ 400
- 7
Carefully remove the baking sheet from the oven. Drizzle the remaining honey-lemon-thyme glaze over the cooked salmon and asparagus before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Lemon Thyme Salmon with Asparagus
Ingredients
For the Salmon and Asparagus
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 garlic, cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 lemon, thinly sliced, for garnish
- 1 1/2 pounds asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the honey, fresh lemon juice, 2 tablespoons of olive oil, minced garlic, chopped fresh thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. This will be your honey-lemon-thyme glaze.
⏱️ 5 min - 3
Pat the salmon fillets dry with paper towels. Place them skin-side down (if applicable) on the prepared baking sheet, leaving some space between each fillet.
⏱️ 2 min - 4
In a separate medium bowl, toss the trimmed asparagus spears with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated. Arrange the asparagus around the salmon fillets on the baking sheet.
⏱️ 3 min - 5
Spoon about half of the prepared honey-lemon-thyme glaze evenly over the salmon fillets. Place a few thin lemon slices on top of each salmon fillet.
⏱️ 2 min - 6
Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time may vary depending on the thickness of your salmon fillets.
⏱️ 15 min•🌡️ 400 - 7
Carefully remove the baking sheet from the oven. Drizzle the remaining honey-lemon-thyme glaze over the cooked salmon and asparagus before serving immediately.
⏱️ 1 min