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This salmon and asparagus tray is the perfect dish to make for your next summer gathering. Light and fresh, the colors will also look great on your plate!
Total time: 30 minutes
Makes: 5 servings
- 1 lime, sliced in half
- 1/2 lemon, sliced in half
- 1/2 orange, sliced in half
- 1/2 grapefruit, sliced in half
- 1 tablespoon tamari
- 1 tablespoon honey
- 1 tablespoon coconut palm sugar
- 1 tablespoon sriracha
- 1 teaspoon grated ginger
- 3 cloves minced garlic
- 1 tablespoon butter
- 1 sweet potato, sliced thinly
- 1-2 bunches of asparagus
- 5 salmon filets (5 ounces each)
- olive oil (for drizzling)
- salt and pepper (for taste)
- fresh parsley (for garnish)
- Head a saucepan over medium-high heat. Add the juice of half of a lime, half of a lemon, half of an orange and half of a grapefruit. Bring to a simmer and add tamari, honey, coconut palm sugar, sriracha, grated ginger, minced garlic and whisk until well combined. Bring sauce to a simmer again and add butter. Stir until butter is melted, remove from heat and set aside.
- Prepare a baking sheet with cooking spray or parchment paper. Lay sweet potato slices on sheet pan and drizzle with olive oil and salt and pepper. Add asparagus on top and around sweet potato slices.
- Pat salmon dry with paper towels and place on top of sweet potatoes and asparagus. (Protip: Set salmon on the counter for 15 minutes before your ready to put it in the oven so it reaches room temperature. This will allow it to cook more evenly.)
- Drizzle salmon with olive oil and a pinch of salt.
- Brush salmon with about half of the prepared honey glaze.
- Cut remaining half of the lime, lemon, orange and grapefruit into thin, round slices. Place fruit slices on top of salmon and vegetables and lightly drizzle with more honey glaze, leaving some leftover for serving.
- Broil in the oven on high heat for 8-15 minutes on the middle rack.
- When done, remove pan from the oven and remove fruit slices. You can either discard them or serve with the dish.
- Brush the remaining glaze over the salmon, add a pinch of parsley for garnish and serve.