We have fish for dinner at least a couple of times a week, and this honey garlic salmon and asparagus is my latest obsession. Everyone enjoys eating it, and I love that it’s super quick to make! It’s perfectly sweet and salty and there are never any leftovers!
How to Store and Reheat
This salmon and asparagus is best served as soon as it’s made, but if you have leftovers they will keep well covered in the fridge for 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 275°F oven for 15 minutes.
Serving Suggestions
This honey garlic salmon and asparagus is a great one-pan meal all by itself. If you want to add a starch, I recommend basmati rice, mashed potatoes, or German potato salad.
How to Make Honey Garlic Salmon and Asparagus Step by Step
Prep the Salmon: Pat 1½ pounds of Atlantic salmon dry and cut it into 4 (6-ounce) filets. If you have extra, keep the extra for an additional meal. Season with salt and pepper to taste and then ½ teaspoon of cayenne pepper and ½ teaspoon of ground paprika. Set aside. Melt the Butter: Heat a large skillet over medium/high heat. Add 2 tablespoons of salted butter and allow to melt. Cook the Garlic: Add 4 cloves of minced garlic in oil and cook for 1-2 minutes or until fragrant. Make the Sauce: Stir in 4 tablespoons of honey, 1½ tablespoons of lemon juice, and 1 tablespoon of water. Whisk to combine. Allow to cook for 1-2 minutes until bubbling and slightly reduced. Baste the Salmon: Add the salmon, skin side down, to the skillet. Baste in the sauce. Add the Asparagus: Add 1 pound of asparagus around the salmon. Drizzle the asparagus with 1 tablespoon of olive oil. Season with salt and pepper. Cook the salmon on medium, covered and skin side down, for 15 minutes. Broil and Serve: Turn your oven to broil. Uncover the skillet and place in the oven to broil for 3-5 minutes or until the salmon is cooked to an internal temperature of 145°F. If your asparagus is thin and you’re worried about burning, you can remove the asparagus from the skillet before broiling.
