Honey Balsamic Glazed Salmon w/ Sunrise Potatoes and Asparagus


4-5 Small Salmon Filets
Sunrise Medley Potatoes
1-2 sprigs Rosemary
3-4 Garlic Cloves
3 Tbsp Raw Honey
2 Tbsp. Dijon
Balsamic Glaze
Halve potatoes.
Chop away stems from asparagus.
Loosely chop rosemary.
Combine olive oil, garlic, rosemary with potatoes. Add salt and pepper. Cover with foil and bake potatoes for 15 mins.
Season salmon with salt and pepper and sear skin side up in a medium hot pan.
Combine Honey and Dijon mustard in a separate bowl.
Brush seared salmon fillets with honey mustard mixture.
Top with Rosemary. Bake for 9-11 mins. Potatoes will finish the baking process during fish cooking time.

During the final 5 mins. of baking time, use the same pan used for the fish, heat to medium high heat. Sauté olive oil and remaining garlic. Cook asparagus 2-3 mins. Add 1/4 cup water cover and cook for 2 mins.

Plate fish and drizzle with balsamic glaze, add sides and serve.

Wine pairing- a nice crisp French Sauvignon Blanc or aromatic Pinot Grigio.


Copyright © 2018, Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle Pistella.

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