Honey Glazed Salmon

Campbell's Honey Glazed Salmon Recipe

Salmon and asparagus make a great pair, and this time-saving recipe makes a delicious version of both at the same time...just 30 minutes!

At a glance

Prep

10 min.

Total

30 min.

Serves

4

Bake: 20 min.

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What You'll Need

Reynolds Wrap® Release® non-stick aluminum foil
1/4 cup honey
2 tablespoons Dijon-style mustard
1 tablespoon melted butter
1 teaspoon Worcestershire sauce
Ground black pepper
4 fresh salmon fillets (about 1 pound)
1 pound fresh asparagus spears, trimmed
1/2 cup chopped walnuts

How to Make It

  • 1

    Heat the oven to 400°F.  Line a 3-quart shallow baking pan with the foil, non-stick-side (dull side) up.  Stir the honey, mustard, butter, Worcestershire sauce and black pepper in a small bowl.

  • 2

    Arrange the fish down the center of the pan.  Place the asparagus around the fish.  Sprinkle with the walnuts.  Drizzle with the honey mixture.

  • 3

    Bake for 20 minutes or until the fish flakes easily when tested with a fork.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Preparation Shortcut: The quickest way to line a pan is to turn the pan upside down. Place foil with the non-stick-side (dull side) toward the pan. Press the foil around pan. Remove the foil. Flip the pan upright and drop the foil inside. The non-stick side should be up. Crimp the foil to the rim of the pan.
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RID#27181

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