Ingredients:

  • 1/4 cup (60 ml) Aperol
  • 2 tablespoons (30 ml) orange juice, freshly squeezed
  • 1 tablespoon (15 ml) honey
  • 1 teaspoon (5 ml) soy sauce, low sodium preferred
  • 1/2 teaspoon (2.5 ml) grated ginger, fresh
  • 2 (6-ounce/170g each) salmon fillets, skin on or off
  • 1 bunch asparagus, trimmed
  • 1 lemon, halved
  • 2 tablespoons (30 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or chives, chopped, for garnish (optional)

Instructions:

  1. Prepare the Aperol Glaze: In a small saucepan, combine Aperol, orange juice, honey, soy sauce, and ginger. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has slightly thickened and coats the back of a spoon.
  2. Prepare the Salmon & Asparagus: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional). Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper and arrange on one side of the baking sheet. Place the salmon fillets on the other side of the baking sheet. Drizzle salmon with the remaining olive oil and season with salt and pepper.
  3. Bake the Salmon & Asparagus: Bake for 8 minutes. Remove from oven and brush the salmon with half of the Aperol glaze. Return to the oven and bake for another 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature of 145°F/63°C). The asparagus should be tender-crisp.
  4. Char the Lemons: While the salmon and asparagus are baking, heat a grill pan or cast-iron skillet over medium-high heat. Place the lemon halves cut-side down and cook until charred, about 3-5 minutes.
  5. Glaze and Serve: Brush the remaining Aperol glaze over the salmon just before serving. Serve immediately with the charred lemon halves and asparagus. Garnish with fresh parsley or chives, if desired.