Ingredients
4
4 servings
- •1 bunch fresh asparagus, trimmed
- •4 (6 ounce) salmon fillets
- •olive oil
- •1 pinch salt and ground black pepper to taste
- •⅓ cup brown sugar, divided
- •5 ⅓ fluid ounces bourbon whiskey, divided
- •¼ cup non-dairy butter spread (such as I Can't Believe It's Not Butter®)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Rinse asparagus under cold water and snip off the bottom of each sprout. Dry with a paper towel and lay flat on a baking sheet.
- Rinse salmon; pat dry with paper towels. Lay salmon face-up on a separate baking sheet.
- Drizzle olive oil over asparagus; season with salt and pepper and rub through and around the asparagus.
- Bake asparagus in the preheated oven, turning over halfway, until lightly browned, about 20 minutes.
- Rub about 2 tablespoons brown sugar over the salmon. Drizzle 1/2 the bourbon over salmon. Let marinate, 15 to 20 minutes.
- Melt butter spread in a medium nonstick pan over medium-low heat. Add the remaining brown sugar; stir to dissolve. Add salmon fillets; cook until fish flakes easily with a fork, 5 to 7 minutes per side. Pour in the remaining bourbon during the last 2 minutes of cooking. Serve with the asparagus.
Nutritional Facts
Per 4 servings
- Calories: 487
- Carbohydrate: 23g
- Fat: 19g
- Fiber: 2g
- Protein: 33g
- Sugar: 20g
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