Maple Mustard Glazed Salmon and Asparagus
6.5g
Net Carbs
Net Carbs
Prep Time: Minutes
Style:American
Cook Time: 35 Minutes
Phase: Phase 1
Style:American
Cook Time: 35 Minutes
Phase: Phase 1
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INGREDIENTS
- 12 oz Asparagus
- 1 clove Garlic
- 2 tbsp Sugar Free Syrup
- 1/2 oz Dijon Mustard
- 12 oz, boneless, raw Salmon
- 1 oz Shallots
- 1 tablespoon Vegetable Oil
- 1/4 tsp Salt
DIRECTIONS
- Preheat oven to broil. Prepare the sheet pan by lining it with foil
and lightly coating it with 1 teaspoon of
canola oil; hold.
- Trim asparagus by snapping the thicker
bottom ends where they break naturally;
set aside. Finely chop the garlic clove; set aside.
- In a small sauce pot over medium heat,
combine the sugar-free maple syrup, ¼
cup of water, the Dijon mustard and garlic. Add a pinch of salt and bring to a simmer
until liquid is reduced by about half. When the glaze has reduced, remove from
heat and let cool.
- Pat dry the salmon fillets with paper
towels. Place the salmon on one half of the sheet
pan and place the asparagus and shallots on the
other half. Sprinkle the asparagus and shallots with 1 tablespoon canola oil and sprinkle with
¼ teaspoon of salt. Roast for 5 minutes.
- Remove from oven and brush the salmon
fillets with the maple-mustard glaze
and broil until just cooked through, about
4 more minutes.
- Divide the asparagus between two plates. Place the salmon next to the asparagus and enjoy!
