Balsamic & Honey Glazed Salmon with Lemony Asparagus

Ingredients

• •2 tablespoons apple cider vinegar
• •12 stalks asparagus
• •1 tablespoon balsamic vinegar
• •⅛ teaspoon dill
• •3 cloves garlic
• •1 tablespoon grapeseed oil
• •1 teaspoon herbs de provence
• •1 tablespoon honey
• •1 lemon
• •½ pound salmon fillet
• •salt and pepper
• •2 tablespoons vegetable stock

Method

Adapted from foodista.com

1. 1In a small mixing bowl or blender, combine all of the ingredients for the balsamic marinade except for the lemon juice (balsamic vinegar, apple cider vinegar, 1 tbsp grapeseed oil, honey, dried dill, herbs de provence, salt and pepper).
2. 2Whisk or blend until oil and vinegar are well incorporated and no longer separate.
3. 3Place salmon fillet in a baking dish (I use a small casserole dish).
4. 4Pour the marinade over the salmon.
5. 5Allow it to marinate for at least 15 minutes (or up to 24 hours covered in the refrigerator).
6. 6Turn your oven on high broil.
7. 7Just before putting the salmon in the oven, drizzle the lemon juice over the fish.
8. 8Bake for 10 to 12 minutes on the top rack or until salmon is glazed, browned and sizzling.
9. 9While the salmon is baking, prepare the asparagus. Wash the asparagus and cut off the bottom inch and a half of each stalk and discard.
10. 10Spread the asparagus on in a large skillet.
11. 11Drizzle the grapeseed oil over the asparagus.
12. 12Spread the oil on the asparagus with your hands so that all stalks are completely coated.
13. 13Sprinkle asparagus with desired amount of salt and pepper.
14. 14Saute over medium heat for 5 minutes.
15. 15Add the two tablespoons of vegetable stock.
16. 16Cover the skillet.
17. 17Saute 4 minutes.
18. 18Remove lid and add the minced garlic.
19. 19Place cover back over the asparagus.
20. 20Continue cooking an additional 3 to 5 minutes until asparagus is cooked but not too soft.
21. 21Grate lemon zest over the top of the asparagus.