– 4 (4-6 oz.) salmon filets – 1 (8-12 oz.) bunch of asparagus spears, rinsed, woody ends removed Glaze: – 1/4 cup orange juice – 1/4 cup lime juice (juice of 1 lime) – 1/4 cup lemon juice (juice of 1 lemon) – 2 Tbsp. honey – 1 Tablespoon orange zest (zest of 1 orange) – 2 Teaspoons minced garlic (about 2 cloves) – salt and pepper to taste – orange slices, for topping (optional)
In a small bowl, whisk together the orange juice and zest, lime and lemon juice, honey and garlic. Once honey is fully dissolved, pour over the salmon and asparagus. Sprinkle with salt and pepper to taste. Top each salmon filet with an orange slice, if desired.