Maple Mustard Glazed Salmon and Asparagus

DIRECTIONS

1. Preheat oven to broil.  Prepare the sheet pan by lining it with foil and lightly coating it with 1 teaspoon of canola oil; hold.
2. Trim asparagus by snapping the thicker bottom ends where they break naturally; set aside.  Finely chop the garlic clove; set aside.
3. 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.
4. 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.
5. Remove from oven and brush the salmon fillets with the maple-mustard glaze and broil until just cooked through, about 4 more minutes.
6. Divide the asparagus between two plates. Place the salmon next to the asparagus and enjoy!