This dish is a tried-and-true way to eat healthily, feel great, maintain a trim midsection, and—most importantly—feel full. It’s the ideal bourbon-glazed blend of healthy fats from fish (protein) and green vegetables, with no starch added to reduce carbohydrates.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 6-ounce salmon fillets |
Ingredients
- 1 bunch fresh asparagus, trimmed
- 4 (6 ounce) salmon fillets
- olive oil
- 1 pinch salt and ground black pepper to taste
- ⅓ cup brown sugar, divided
- 5 ⅓ fluid ounces bourbon whiskey, divided
- ¼ cup non-dairy butter spread (such as I Can’t Believe It’s Not Butter®)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Rinse asparagus under cold water and snip off the bottom of each sprout. Dry with a paper towel and lay flat on a baking sheet.
- Rinse salmon; pat dry with paper towels. Lay salmon face-up on a separate baking sheet.
- Drizzle olive oil over asparagus; season with salt and pepper and rub through and around the asparagus.
- Bake asparagus in the preheated oven, turning over halfway, until lightly browned, about 20 minutes.
- Rub about 2 tablespoons brown sugar over the salmon. Drizzle 1/2 the bourbon over salmon. Let marinate, 15 to 20 minutes.
- Melt butter spread in a medium nonstick pan over medium-low heat. Add the remaining brown sugar; stir to dissolve. Add salmon fillets; cook until fish flakes easily with a fork, 5 to 7 minutes per side. Pour in the remaining bourbon during the last 2 minutes of cooking. Serve with the asparagus.
- You can use unsalted butter in place of the non-dairy version.
- If you have thick pieces of salmon, place the pan from the stove into the oven for 5 minutes to ensure the inside of the salmon is cooked thoroughly.
Nutrition Facts
| Calories | 487 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 2 g |
| Protein | 33 g |
| Saturated Fat | 4 g |
| Sodium | 213 mg |
| Sugars | 20 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |