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
• •juice of lemon
• •lemon zest
• •½ pound salmon fillet
• •salt and pepper
• •2 tablespoons vegetable stock

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Method

From foodista.com — read the original

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 and allow it to marinate for at least 15 minutes (or up to 24 hours covered in the refrigerator). Turn your oven on high broil. Just before putting the salmon in the oven, drizzle the lemon juice over the fish.
5. 5Bake for 10 to 12 minutes on the top rack or until salmon is glazed, browned and sizzling. While the salmon is baking, prepare the asparagus. Wash the asparagus and cut off the bottom inch and a half of each stalk and discard.
6. 6Spread the asparagus on in a large skillet.
7. 7Drizzle the grapeseed oil over the asparagus and spread the oil on the asparagus with your hands so that all stalks are completely coated.
8. 8Sprinkle asparagus with desired amount of salt and pepper.
9. 9Saute over medium heat for 5 minutes.
10. 10Add the two tablespoons of vegetable stock and cover the skillet.
11. 11Saute 4 minutes.
12. 12Remove lid and add the minced garlic.
13. 13Place cover back over the asparagus. Continue cooking an additional 3 to 5 minutes until asparagus is cooked but not too soft. Grate lemon zest over the top of the asparagus.