Ingredients:
1/4 cup honey
2 tablespoons dijon-style mustard
1 tablespoon melted butter
1 teaspoon Worcestershire sauce
salt and pepper, to taste
4 (4 -6 ounce) salmon fillets
1 lb fresh asparagus spears
1/2 cup chopped walnuts
Directions:
PREHEAT oven to 400 F Line a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick side toward food. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
PLACE salmon in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.
BAKE 20 to 22 minutes or until salmon flakes easily with a fork.
Servings: 4
Time preparation: 10 min.
Time total: 32 min.