Nutrition Facts

Instructions

• STEP 1

  Preheat the oven to 425°F and position rack in the centre. Line a baking sheet with parchment paper.

• STEP 2

  Peel and mince the garlic.

  • 4 cloves garlic

• STEP 3

  Wash the asparagus and snap (or cut) off the woody ends. Transfer to the baking sheet. Drizzle with olive oil and season with the minced garlic and salt and pepper; toss to coat. Spread out in a single layer, leaving room for the salmon in the middle.

  • 2 bunches asparagus
  • 2 tbsp extra virgin olive oil
  • ½ tsp salt
  • ½ tsp black pepper

• STEP 4

  Place the salmon fillets, skin-side down, in the middle of the baking sheet. Rub with olive oil and season with salt and pepper.

  • 1 ½ lb salmon fillet
  • 2 tsp extra virgin olive oil
  • ½ tsp salt
  • ½ tsp black pepper

• STEP 5

  Place in the oven and bake until the salmon is opaque and the asparagus is tender, 10-15 minutes.

• STEP 6

  In a small saucepan, melt the butter over medium heat. Let it brown slightly, then remove from heat. Stir in the balsamic vinegar and soy sauce. Cover to keep warm.

  • 4 tbsp butter, unsalted
  • 2 tbsp balsamic vinegar
  • 2 tsp gluten-free soy sauce

• STEP 7

  To serve, arrange asparagus on a plate and place the salmon on top. Spoon the balsamic-butter sauce over top. Enjoy!