This looks and sounds super fancy, but I promise it’s not complicated nor fussy. The entire meal will come together in about 30 minutes, with a little bit of prep to do in the morning.
Either 2 large salmon filets or 4 small filets
1/2 cup veggie stock
2 tbsp white miso paste
1 tbsp maple syrup
2 tsp toasted sesame oil
1 tbsp avocado or coconut oil
1 bunch organic asparagus
Salt and pepper
FOR THE MISO MAPLE GLAZE – Add veggie stock to a pot over medium/high heat. Bring to a boil and reduce to a simmer for 30 seconds.
Add miso and maple syrup and whisk to combine
Turn off heat and add sesame oil, whisk to combine
Place salmon filets in a shallow baking dish or ziplock bags
Pour marinade over salmon and let sit for at least 2 hours. You can marinate overnight if your heart desires
WHEN YOU’RE READY TO COOK – preheat oven to 350F and line a sheet tray with parchment paper
Trim 1″ from the bottoms of the asparagus and lay them on the parchment lined sheet tray. Drizzle olive oil over the asparagus. Get your hands dirty and massage the asparagus. We all need one these days. When the asparagus is coated, line it on the parchment lined sheet tray so that they have a little space in between each stalk. Add a bit of salt and pepper.
Put asparagus in the oven for 10-15 minutes, or until roasted
While the asparagus is in the oven, heat saute pan over medium heat. When it’s hot, add 1 tbsp avocado or coconut oil and let that heat for about a minute
Remove salmon from marinade vessel and tap to remove excess marinade
Place salmon skin side up in the pan and let sear for 3-4 minutes. Then flip and sear on the skin side for 1-2 minutes, or until desired doneness is achieved. You can add excess marinade to the pan at this point if you’d like. This will add a little more flavor to the finished dish. Remove from pan
Asparagus should be done, remove from oven and you can plate your beautiful dinner.