Ingredients:

  • 2 (6 oz / 170g) center-cut salmon fillets, skin-on
  • 1 lb (450g) thin asparagus, woody ends trimmed
  • 1 tbsp (15ml) avocado oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 3 tbsp (45ml) honey
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) fresh lime juice
  • 3 cloves (15g) garlic, minced
  • 1/2 tsp (2g) sriracha

Instructions:

  1. Preheat the oven to 400°F (200°C). Pat the salmon fillets completely dry with paper towels and season both sides with salt and pepper. In a small bowl, whisk together the honey, soy sauce, lime juice, garlic, and sriracha until smooth.
  2. Heat avocado oil in an oven-safe skillet over medium-high heat until shimmering. Place salmon skin-side down, pressing lightly with a spatula for 10 seconds. Sear undisturbed for 4–5 minutes until skin is golden and releases easily.
  3. Flip the salmon fillets and scatter the trimmed asparagus around the fish in the skillet. Pour the honey garlic glaze directly over the salmon fillets.
  4. Transfer the skillet to the oven and roast for 6–8 minutes, or until the salmon reaches an internal temperature of 135°F (57°C) and the asparagus is bright green with charred tips.