Balsamic & Honey Glazed Salmon with Lemony Asparagus

Gluten Free
Dairy Free
Very Healthy
Health score
82%
Balsamic & Honey Glazed Salmon with Lemony Asparagus
60 min.
2
301kcal
42.38%sweetness
100%saltiness
75.09%sourness
45.21%bitterness
75.89%savoriness
61.38%fattiness
0%spiciness

Ingredients

  • tablespoons apple cider vinegar 
  • 12 stalks asparagus 
  • tablespoon balsamic vinegar 
  • 0.1 teaspoon dill dried
  • cloves garlic minced
  • tablespoon grapeseed oil 
  • teaspoon herbs de provence 
  • tablespoon honey 
  •  juice of lemon 
  •  lemon zest 
  • 0.5 pound salmon fillet 
  • servings salt and pepper 
  • tablespoons vegetable stock 

Equipment

  • frying pan
  • oven
  • whisk
  • mixing bowl
  • blender
  • baking pan
  • casserole dish

Directions

  1. In a small mixing bowl or blender, combine all of the ingredients for the balsamic marinade except for the lemon juice (balsamic vinegar, apple cider vinegar, 1 tbsp grapeseed oil, honey, dried dill, herbs de provence, salt and pepper).
  2. Whisk or blend until oil and vinegar are well incorporated and no longer separate.
  3. Place salmon fillet in a baking dish (I use a small casserole dish).
  4. Pour the marinade over the salmon and allow it to marinate for at least 15 minutes (or up to 24 hours covered in the refrigerator). Turn your oven on high broil. Just before putting the salmon in the oven, drizzle the lemon juice over the fish.
  5. Bake for 10 to 12 minutes on the top rack or until salmon is glazed, browned and sizzling.While the salmon is baking, prepare the asparagus. Wash the asparagus and cut off the bottom inch and a half of each stalk and discard.
  6. Spread the asparagus on in a large skillet.
  7. Drizzle the grapeseed oil over the asparagus and spread the oil on the asparagus with your hands so that all stalks are completely coated.
  8. Sprinkle asparagus with desired amount of salt and pepper.
  9. Saute over medium heat for 5 minutes.
  10. Add the two tablespoons of vegetable stock and cover the skillet.
  11. Saute 4 minutes.
  12. Remove lid and add the minced garlic.
  13. Place cover back over the asparagus. Continue cooking an additional 3 to 5 minutes until asparagus is cooked but not too soft. Grate lemon zest over the top of the asparagus.

Nutrition Facts

Calories301kcal
Protein33.06%
Fat42.69%
Carbs24.25%

Properties

Glycemic Index
151.64
Glycemic Load
6.3
Inflammation Score
-7
Nutrition Score
26.183913043478%

Flavonoids

Eriodictyol
1.46mg
Hesperetin
4.34mg
Naringenin
0.41mg
Isorhamnetin
5.47mg
Kaempferol
1.35mg
Myricetin
0.08mg
Quercetin
13.61mg

Taste

Sweetness:
42.38%
Saltiness:
100%
Sourness:
75.09%
Bitterness:
45.21%
Savoriness:
75.89%
Fattiness:
61.38%
Spiciness:
0%

Nutrients percent of daily need

Calories:301.22kcal
15.06%
Fat:14.45g
22.23%
Saturated Fat:1.85g
11.59%
Carbohydrates:18.46g
6.15%
Net Carbohydrates:15.73g
5.72%
Sugar:12.74g
14.16%
Cholesterol:62.37mg
20.79%
Sodium:310.27mg
13.49%
Protein:25.18g
50.35%
Selenium:44.41µg
63.44%
Vitamin B12:3.61µg
60.1%
Vitamin B6:1.1mg
54.8%
Vitamin B3:9.96mg
49.81%
Vitamin K:48.59µg
46.27%
Vitamin B2:0.58mg
34.37%
Phosphorus:290.85mg
29.08%
Vitamin B1:0.41mg
27.63%
Vitamin C:22.59mg
27.39%
Copper:0.5mg
24.89%
Potassium:834.86mg
23.85%
Vitamin B5:2.23mg
22.33%
Folate:86.37µg
21.59%
Iron:3.87mg
21.49%
Vitamin E:3.19mg
21.3%
Manganese:0.35mg
17.36%
Vitamin A:829.43IU
16.59%
Magnesium:53.01mg
13.25%
Fiber:2.73g
10.93%
Zinc:1.39mg
9.25%
Calcium:65.14mg
6.51%
Source:Foodista