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Broiled Salmon Recipe: A Juicy 20-Minute Fillet With Glossy Glaze

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Broiled Salmon Recipe: A Juicy 20-Minute Fillet With Glossy Glaze

Ingredients

for 4 servings

  • 3 tablespoons unsalted butter, (room-temp), divided into 3
  • 2 teaspoons garlic, minced and divided into 2
  • 1 teaspoon lemon juice
  • ½ teaspoon fresh thyme
  • ½ teaspoon oregano
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon honey
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt, divided into 2
  • 4 fillets boneless salmon fillet
  • 3 ½ cups cooked quinoa (645 g)
  • 12 oz asparagus (360 g), washed
  • ½ teaspoon lemon zest

Nutrition Info

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    Calories 824
    Fat 32g
    Carbs 86g
    Fiber 10g
    Sugar 3g
    Protein 44g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F.
  2. Melt 1 tbsp butter in a skillet over medium heat. Stir in 1 tsp minced garlic and cook until fragrant. Add lemon juice, thyme, oregano, Worcestershire sauce, honey, ¼ tsp salt, black pepper, and stir to combine. Remove from heat.
  3. Place salmon fillets onto a baking sheet lined with parchment paper, skin side down. Brush the top of each fillet with half of the glaze and save the other half for a later retouch.
  4. Place asparagus onto the baking sheet and brush it with 1 tbsp butter. Slide onto the top rack of the oven and bake for 7 minutes. Remember to set the timer.
  5. When the timer dings, take the baking sheet out and brush the fillets once more with the remaining glaze. Slide it back onto the broiling rack and cook for another 5 minutes.
  6. As soon as the tray’s back in the oven, melt 1 tbsp butter over medium heat and stir-fry 1 tsp garlic. Add cooked quinoa, season with ¼ tsp salt, and cook for 3 minutes. Remove from the heat and prepare to assemble.
  7. When the fish is cooked, place the baking sheet on the kitchen counter and begin plating. Place a pile of quinoa in the middle, lift the fillet with a spatula and place it on top, and put the asparagus next to the fillet. Grate lemon zest over the top, and serve.

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