Honey Mustard Salmon

Prep Time 20

Cook Time 30

Servings

Calories 860kcal

2 TBSP Honey
3 TBSP Yellow mustard
10 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
Salt
Black pepper
2 slices Crusty bread lightly toasted and buttered
2 tsp Butter
2 tsp Fresh dill chopped

Preheat the oven to 400°F (205°C).
Cook the rice according to the directions on the package.
In a bowl, combine honey and mustard. Stir well and set aside.
Season the salmon with salt and black pepper. Then brush the honey mustard over the salmon.
Bake for about 10 minutes at 400°F (205°C), to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness. While the salmon is cooking, make the asparagus.
Make the asparagus: Toss the asparagus with oil and season with salt and pepper. Place on a baking sheet and roast in the oven until tender and nicely browned, about 10 to 15 minutes. Set aside. Season with salt and pepper to taste as needed.
Finish the rice: Once tender, fluff it with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
Toast the bread then spread it with butter.
Mix together the sparkling water and cucumber. Serve over ice if desired.
Serve: Garnish the salmon with dill, and enjoy with rice, asparagus, bread and butter, and spritzer.