honey bbq salmon and asparagus with creamy polenta
Quick, weeknight friendly, and full of sweet and spicy flavor.
Ingredients
- 1 lb salmon
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp lemon juice
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 4 cloves garlic, minced
- 2 tbsp butter, thinly sliced
- 1 lb asparagus, ends trimmed
honey butter polenta
- 1 cup yellow polenta
- 1 1/2 cups whole milk
- 2 tbsp salted butter
- 2 tbsp honey
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment.
- Whisk together the honey, brown sugar, lemon juice, smoked paprika, chipotle chili powder, garlic cloves, and a pinch of salt and pepper. Pat the salmon very dry and rub with the honey and spice blend. Place one one side of the baking sheet and place a pat of butter on each.
- Spread the asparagus on the opposite side of the baking sheet. Toss with 1 tablespoon olive oil, salt, and pepper. Roast the fish and veggies for 12-15 minutes until the salmon achieves your desired level of doneness. If desired (and if you didn't use parchment), switch the broiler on for the final 2-3 minutes to crisp everything up.
- Meanwhile, make the polenta. Pour the milk and 1 1/2 cups of water into a sauce pan and bring to a simmer. Add the polenta and stir constantly for 4-5 minutes until the polenta thickens. Pull the pan off the heat and add 1/2-1 tsp kosher salt (use to taste), the butter, and honey. Stir until creamy.
- Divide the polenta, asparagus, and salmon into bowls. Serve with fresh herbs.