Apricot Glazed Salmon with Dill Asparagus
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Apricot Glazed Salmon with Dill Asparagus
What you will need:
2 5-6 Oz. Salmon Filets, center cut & skin on
1/2 Cup Apricot preserves
2 Tbsp. Patricia and Paul Blenheim Apricot White Balsamic Vinegar
Kosher salt and fresh ground black pepper
8-10 Oz. Asparagus, tough ends removed
1 Tbsp. Patricia and Paul Wild Anithos Dill Olive Oil
1 Tbsp. Fresh dill, chopped
Flaky finishing salt (Maldon is a favorite)
Cooking spray
INSTRUCTIONS
1. Preheat the oven to 375 degrees F. Cover a baking sheet with tin foil and spray with cooking
spray.
2. Heat the apricot preserves, balsamic vinegar and a pinch of salt in a small sauce pan over
medium-low heat. Stir occasionally until the preserves melt down and the mixture is heated
through and syrupy. Keep over low heat.
3. Prep your salmon. Dry the salmon with paper towels and sprinkle with salt and pepper.
Place on the prepared baking sheet. Bake for about 10 minutes. Remove from the oven
and brush with a thick layer of the apricot glaze. Put under the broiler for about two minutes.
4. Meanwhile, in a large skillet, add the olive oil and heat over medium-high heat. Add the
trimmed asparagus and sprinkle with salt and pepper. Toss the asparagus to coat them in
the olive oil. Let them cook about 3-5 minutes to cook through and soften to your likeness.
5. Plate the salmon with a serving of the dill asparagus on the side. Sprinkle the asparagus
with the fresh chopped dill. Sprinkle the entire dish with the flaky salt. (optional). Enjoy.
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