easy style Comfort Food

Honey Garlic Salmon with Roasted Asparagus and Rice Salmon with Asparagus and Rice

Name: Honey Garlic Salmon with Roasted Asparagus and Rice
Prep time: 14 min
Cook time: 30 min
Total time: 44 min
Yield: 4 servings
Cuisine: Comfort Food
Ingredients: 0.25 tsp black pepper; 45 ml honey; 30 ml olive oil; 0.5 tsp salt; 30 ml soy sauce; 200 g white rice; 300 g asparagus; 3 clove garlic; 450 g salmon fillet

For the toddler, serve plain rice, a few plain asparagus tips, and a piece of salmon with the glaze rinsed off under warm water.

Prep Time 15 min

Cook Time 30 min

Servings 4

Calories 650 kcal

Equipment

skillet stove skillet oven

Ingredients

Produce

asparagus 300 g
garlic 3 clove

Protein

salmon fillet 450 g

Pantry

black pepper 0.25 tsp
honey 45 ml
olive oil 30 ml
salt 0.5 tsp
soy sauce 30 ml
white rice 200 g

child_care

Kid-Friendly Version

For the toddler, serve plain rice, a few plain asparagus tips, and a piece of salmon with the glaze rinsed off under warm water.

Recipe

Preheat the oven to 200°C.

Rinse the rice under cold water, then combine it with 400 ml water in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until tender. Remove from heat and keep covered.

child_care Set aside a small portion of plain rice for the child.

While the rice cooks, snap off the woody ends of the asparagus and place them on a baking sheet. Drizzle with 15 ml olive oil, season with a pinch of salt and pepper, and toss to coat.

child_care Set aside a few asparagus spears for the child before seasoning.

Roast the asparagus in the preheated oven for 10–12 minutes until tender and lightly browned.

child_care For the child, cut the reserved asparagus into small pieces after roasting.

While the asparagus roasts, pat the salmon fillets dry and season with salt and pepper. In a small bowl, mix the honey, soy sauce, and minced garlic to make the glaze.

child_care Before glazing, set aside one small piece of salmon for the child.

Heat the remaining 15 ml olive oil in a large non-stick skillet over medium-high heat. Place the salmon skin-side down and cook for 4 minutes until the skin is crispy.

Flip the salmon, pour the glaze over the fillets, and cook for another 3–4 minutes until the fish flakes easily with a fork and the glaze thickens (internal temperature 63°C).

child_care For the child, serve the plain piece of salmon without glaze.

Serve the salmon and asparagus alongside the rice, drizzling any remaining pan glaze over the adult portions.

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