The Atlanta Journal-Constitution
BAKED ORANGE MUSTARD SALMON WITH ASPARAGUS
Fish and seafood are low in calories and fat, but high in protein, which makes them very filling. Fenn shares that salmon is great for brain health, too, saying,“Cold-water fish like salmon is one of the best sources of DHA, an omega-3 fatty acid the brain needs to thrive at any age.”
The technique of cooking salmon from frozen means that this healthful recipe can be accessible in a moment’s notice if you have fillets in the freezer. 1 pound thin asparagus, tough stem ends trimmed 4 (6-ounce) frozen salmon fillets
2 tablespoons spicy brown or Dijon mustard 2 tablespoons honey
Zest of 1 orange
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper Orange slices, for garnish (optional)
Position an oven rack in the center of the oven and heat to 450 degrees. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray. Place the asparagus on the prepared baking sheet and top with frozen salmon fillets. Set aside.
Combine the mustard, honey, orange zest, salt and pepper in a small bowl. Divide the sauce equally between the salmon fillets, spooning over to coat.
Transfer the baking sheet to the oven and bake until the salmon is medium-rare, 10 to 12 minutes. If using fresh or defrosted salmon, bake about 8 minutes. Garnish with orange slices, if desired. Serve immediately.
Serves 4.
Per serving: 270 calories (percent of calories from fat, 23), 37 grams protein, 13 grams carbohydrates, 2 grams total sugars, 3 grams fiber, 7 grams total fat (1 gram saturated), 126 milligrams cholesterol, 405 milligrams sodium.