Roasted Fennel-and-Onion Salmon
Buttery Asparagus
Ingredients
- 2 fennel bulbs, thinly sliced
- 1 small red onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 6 (6-oz) salmon fillets
- 3 Tbsp whole-grain mustard
- 1 Tbsp honey
- 1 cup chopped pistachios
Instructions
- Preheat oven to 400°F. Toss together fennel, onion, garlic, oil, salt, and pepper on a rimmed baking sheet; spread in a single layer. Bake 20 minutes.
- Arrange fish over vegetable mixture; season lightly with salt and pepper. Stir together mustard and honey; brush over fish. Sprinkle with nuts, pressing gently to adhere.
- Return to oven, and bake 12 to 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 2 (12-oz) pkg asparagus
- 1 Tbsp butter
Side Dish Instructions
- Cook asparagus according to package directions; toss with butter. Season with salt to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
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