2 5-6 Oz. Salmon Filets, center cut & skin on
1/2 Cup Apricot preserves
2 Tbsp. Patricia and Paul Blenheim Apricot White Balsamic Vinegar
Kosher salt and fresh ground black pepper
8-10 Oz. Asparagus, tough ends removed
1 Tbsp. Patricia and Paul Wild Anithos Dill Olive Oil
1 Tbsp. Fresh dill, chopped
Flaky finishing salt (Maldon is a favorite)
1) Preheat the oven to 375 degrees F. Cover a baking sheet with tin foil and spray with cooking spray.
2) Heat the apricot preserves, balsamic vinegar and a pinch of salt in a small sauce pan over medium-low heat. Stir occasionally until the preserves melt down and the mixture is heated through and syrupy. Keep over low heat.
3) Prep your salmon. Dry the salmon with paper towels and sprinkle with salt and pepper. Place on the prepared baking sheet. Bake for about 10 minutes. Remove from the oven and using a pastry brush, coat the salmon with a thick layer of the apricot glaze. Put under the broiler for about two minutes. Watch to be sure it doesn’t burn.
4) Meanwhile, in a large skillet, add the olive oil and heat over medium-high heat. Add the trimmed asparagus and sprinkle with salt and pepper. Toss the asparagus to coat them in the olive oil. Let them cook about 3-5 minutes to cook through and soften to your likeness.
NOTES: This dish is a simple, delicious and incredibly flavorful dinner that can be made with a handful of ingredients in under 1/2 hour. Apricot Glazed Salmon with a side of Dill Asparagus will be in regular rotation at your house before you know it.
The dish is seasoned simply with salt, pepper and some dill for freshness. All that and the dish is healthy too. A win-win.
I like to use center cut salmon filets since they will cook evenly. I dry them with paper towels so that they roast in the oven and don’t steam. The glaze is super easy to make. I recommend using a quality apricot preserves brand so you get the full flavor of apricots. Broiling gets the glaze all sticky and browned and delicious. Just be sure you watch it carefully so it doesn’t burn.
When it comes to the asparagus, simple is best. Just trim the hard ends and then cook in a little of the dill flavored olive oil, salt and pepper. You can find the natural break point at the end of an asparagus stalk by bending the stalk and where it snaps off is where you should chop off the ends on the entire bunch. Toss them often while cooking so they are all coated evenly and cook evenly. I like my asparagus soft but still with a bit of bite. You don’t want to overcook them and have them mushy.
I’m a huge fan of flaky salt and finish a lot of my dishes with a sprinkle of Maldon (my favorite brand). The flakes are bigger and salter so just a little goes a long way. The salt balances out the sweetness of the salmon’s glaze and livens up the asparagus. While you don’t have to use it, I highly recommend it.
This dish gets a major flavor boost with the use of artisanal flavored olive oil and balsamic vinegar. They are well worth the investment since they deliver such a fabulous flavor punch. You can purchase them at Patricia and Paul.
If you like these flavors, check out other dishes I’ve made using these dill and apricot flavored olive oil and balsamic vinegar: