Honey Glazed Salmon
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 360.0
- Total Fat: 14.2 g
- Cholesterol: 82.0 mg
- Sodium: 456.7 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 0.7 g
- Protein: 31.7 g
View full nutritional breakdown of Honey Glazed Salmon calories by ingredient
Introduction
Served with lemony asparagus spears and mashed butternut squash. The nutritional calcs. include the asparagus and squash Served with lemony asparagus spears and mashed butternut squash. The nutritional calcs. include the asparagus and squashNumber of Servings: 4
Ingredients
-
1 1/2 lbs salmon fillets
2 TBS lemon juice
Let the above sit while preparing the following:
1 TBS Smart Balance + 1 TBS Olive oil
1 chopped Shallot
2 TBS honey
1/2 TBS cider vinegar (or wine vinegar)
1 1/2 TBS lemon juice
8 asparagus spears
1 butternut squash
Directions
Preheat oven to 425F
1 1/2 lbs salmon fillets
2 TBS lemon juice
Let the above sit while preparing the following:
1 TBS Smart Balance + 1 TBS Olive oil
1 chopped Shallot
2 TBS honey
1/2 TBS cider vinegar (or wine vinegar)
1 1/2 TBS lemon juice
Saute the shallot in SB and oil for about 1 min. on med. hi. Add the rest for about 2 - 3 min. Remove glaze, turn heat up to high and add salmon to the pan for about 2 min per side - just to brown.
Place salmon in baking dish (as usual, I use a foil lined pan....lazy me!) and drizzle cooked sauce over the fillets.
Bake for 8 min. Try not to over do it!
Reduce heat on that "dirty" pan that you just cooked the salmon in ( to med),...lots of flavor in that thar pan.... scrape any burned skin which might have stuck and toss away, add 2 TBS lemon juice and 1/4 cup water and heat 8 asparagus spears for about 4 min. on med. To be served on top of salmon.
Pierce the butternut squash with a knife or fork and microwave for as long as it takes your mw to cook it. Depending on size, ours takes about 12 min. Scoop the "meat" out, mash it up, mix in s & p to taste, put into a pyrex type dish, place in the oven to keep warm while salmon is prepared.
If you cook and bake with a smile on your face, everything will come out tasting like a little piece of love was added.
Number of Servings: 4
Recipe submitted by SparkPeople user APPLECRUMBLES.
1 1/2 lbs salmon fillets
2 TBS lemon juice
Let the above sit while preparing the following:
1 TBS Smart Balance + 1 TBS Olive oil
1 chopped Shallot
2 TBS honey
1/2 TBS cider vinegar (or wine vinegar)
1 1/2 TBS lemon juice
Saute the shallot in SB and oil for about 1 min. on med. hi. Add the rest for about 2 - 3 min. Remove glaze, turn heat up to high and add salmon to the pan for about 2 min per side - just to brown.
Place salmon in baking dish (as usual, I use a foil lined pan....lazy me!) and drizzle cooked sauce over the fillets.
Bake for 8 min. Try not to over do it!
Reduce heat on that "dirty" pan that you just cooked the salmon in ( to med),...lots of flavor in that thar pan.... scrape any burned skin which might have stuck and toss away, add 2 TBS lemon juice and 1/4 cup water and heat 8 asparagus spears for about 4 min. on med. To be served on top of salmon.
Pierce the butternut squash with a knife or fork and microwave for as long as it takes your mw to cook it. Depending on size, ours takes about 12 min. Scoop the "meat" out, mash it up, mix in s & p to taste, put into a pyrex type dish, place in the oven to keep warm while salmon is prepared.
If you cook and bake with a smile on your face, everything will come out tasting like a little piece of love was added.
Number of Servings: 4
Recipe submitted by SparkPeople user APPLECRUMBLES.