Shelly's Recipe

Maple Salmon with Spinach & Asparagus

Category: Seafood

2 Tbsp. pure maple syrup
2 large garlic cloves, minced
¼ cup ponzu sauce
1½ Tbsp. fresh lemon juice (from 1 lemon), divided
2 (8-oz.) skin-on salmon fillets
4 oz. asparagus, trimmed and cut into 1½-in. pieces (1 cup)
2 tsp. olive oil
4 cups loosely packed spinach
1 Tbsp. balsamic vinegar
⅛ tsp. kosher salt
⅛ tsp. black pepper

1. Preheat oven to 400°. Whisk together maple syrup, garlic, ponzu and 1 tablespoon lemon juice in a bowl until smooth. Pour mixture into a large ziplock plastic bag. Add salmon; seal and place in refrigerator for 30 minutes.

2. Toss together asparagus and oil on a nonstick baking sheet; spread in an even layer. Roast in oven until crisptender and beginning to char, 5 to 7 minutes. Remove from oven. Transfer asparagus to a bowl; set aside until ready to use.

3. Transfer salmon, skin-side down, to baking sheet, reserving 2 table-spoons marinade. (Discard remaining marinade.) Roast until salmon flakes easily, 12 to 15 minutes, brushing with reserved marinade halfway through cook time. Remove from oven.

4. Add spinach to cooled asparagus; toss together. Add balsamic vinegar, salt, pepper and remaining ½ table-spoon lemon juice; toss to combine. Serve with roasted salmon.
Serves: 2