Spring has sprung and so have the buttons on our britches. You know how we love us some fattening groceries but we are trying to work on our girlish figure for the summer. So with that being said, we are stepping our way to the lighter side. Just because it’s lighter doesn’t mean that it is light on flavor and goodness. This recipe is healthy, makes for a wonderful presentation and is lip smacking good. It’s also a two-in-one so that you can double your pleasure. You can have honey mustard and asparagus bake for dinner and then stuffed tomatoes for your lunch the next day.
Double Your Pleasure Honey Mustard Salmon and Asparagus Bake
Don’t be dumb, go on and get you some-
1½ –2 pounds fresh salmon
Salt and pepper to taste
Garlic powder to taste
2 tablespoons olive oil, divided
3 tablespoons Dijon mustard
3 tablespoons honey
1½- 2 pounds fresh asparagus ends trimmed
Arugula (optional but highly recommended)
Sliced lemons and cherry tomatoes (for garnish)
This is how it’s done-
Crank your oven to 400 degrees and let it get heated.
Now it’s time for some arts and crafts. So, take your aluminum foil out to make you a little ol’ tent around the salmon and asparagus. You will need a large enough sheet to fold the foil slightly so it’s tent like.
Before you get carried away with making your tent all fancy, season the salmon with salt, pepper and garlic powder.
Get you a small bowl out and combine1 tablespoon of olive oil, Dijon mustard and honey. Bathe the salmon filet with the honey mustard mixture, reserving a little bit to drizzle over asparagus.
Toss the asparagus with the remaining tablespoon of oil and season with salt, pepper and garlic powder. Get in there with your clean hands and give those bad boys a good rub down the same way you would rub down your mama’s feet.
Place asparagus around the sides of the salmon and drizzle remaining honey mustard over asparagus spears. Fold foil around the salmon and asparagus, crimping the edges. You want to make sure that all of that goodness stays inside the tent.
Now, you are going to put your creation in the oven for about 20-25 minutes or until the salmon is flakey. Check periodically and remove from oven a few minutes before it is completely done; salmon will continue to cook.
We like to serve our fish on a bed of arugula and garnish with lemons and cherry tomatoes. The hot salmon will wilt the arugula and it is so darn yummy. Drizzle some of the sauce left in the aluminum foil over greens, salmon and asparagus.
Salmon Salad-Stuffed Tomatoes
What you need-
Left over Salmon and asparagus
Reduced fat mayonnaise
Fresh basil, chopped
Sliced lemons and cherry tomatoes (for garnish)
What to do with what you needed-
Cut tomatoes in half and scoop out seeds and pulp; lightly salt inside of tomatoes. The salt will help draw moisture out of the tomato. Invert to drain the tomatoes.
After tomatoes have drained for about 10 minutes, blot the inside of the tomatoes with a paper towel and season the inside with salt and pepper.
Chop asparagus into bite size pieces and crumble leftover fish. Amounts of low fat mayo, celery, lemon juice and fresh basil will vary depending on how much fish is leftover. You are looking for the same consistency of shrimp salad.
Mix all ingredients and fill each tomato half with salmon salad. Serve on a bed of greens and garnish with lemons and cherry tomatoes.
We are as excited as a mosquito at a nudist colony to introduce ourselves to you and give you a nibble of what the Sisters are all about! We are Amy Dupuy Martin and Suzette Dupuy Wagner, also known as The Sweet and Savory Sisters. We grew up with the best of two worlds: a beautiful Southern mother and a handsome Cajun daddy! Wow what a great combination. Step inside the wonderful and wacky world of the sisters. To find out more about us check us out on Facebook and our
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm