Baklava Salmon with Asparagus
Elevate your dinner table with this irresistible Baklava Salmon with Asparagus, a stunning fusion of sweet and savory flavors inspired by the rich decadence of Middle Eastern baklava. Tender, flaky salmon fillets are coated in a luscious honey-butter glaze and topped with a crunchy, aromatic blend of walnuts, pistachios, almonds, ground cinnamon, and zesty lemon. Roasted to perfection alongside seasoned asparagus spears, this one-pan wonder is as easy to prepare as it is impressive to serve. Ready in under an hour and bursting with flavor, this dish is perfect for special occasions or an indulgent weeknight meal. Garnish with fresh parsley for a vibrant finishing touch, and let the combination of textures and flavors transport your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces salmon fillets, skin-on
- 0.5 cups raw walnuts
- 0.5 cups raw pistachios
- 0.25 cups raw almonds
- 0.5 cups honey
- 2 tablespoons butter, melted
- 0.5 teaspoons ground cinnamon
- 1 teaspoons lemon zest
- 1 pound asparagus
- 2 tablespoons olive oil
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Spread the walnuts, pistachios, and almonds on a cutting board. Finely chop them with a sharp knife or pulse them in a food processor until coarsely ground. Transfer the nuts to a small bowl.
Mix the chopped nuts with ground cinnamon and lemon zest. Set aside.
In another small bowl, whisk together the honey and melted butter to create the glaze.
Place the salmon fillets skin-side down on half of the lined baking sheet. Brush a generous layer of the honey-butter glaze over the tops of the fillets.
Sprinkle the nut mixture evenly over the salmon fillets, pressing gently to ensure the nuts adhere to the glaze. Brush a little more glaze on top to help the nuts stick further.
On the other half of the baking sheet, arrange the asparagus in a single layer. Drizzle the asparagus with olive oil and sprinkle with salt and black pepper. Toss lightly to coat evenly.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the salmon is cooked through (it should easily flake with a fork) and the nut topping is golden brown. The asparagus should be tender and slightly charred.
Remove the baking sheet from the oven. Let the salmon rest for 2-3 minutes.
Garnish the salmon and asparagus with fresh parsley, if desired. Serve immediately and enjoy your Baklava Salmon with Asparagus!
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 113.5 g | ||
| Protein | 207.6 g | 415% | |
| Vitamin D | 63.3 mcg | 316% | |
| Calcium | 428 mg | 33% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4309 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
