Tonight's dinner can be classified under many categories: fish, sheet pan suppers, easy weeknight meal, healthy eating......but the category that means the most is DELICIOUS.
Here are the stars of our dinner prep tonight. Click on the links to learn more about these amazing and healthy oils and vinegars from King's Olive Oil Company.
They were paired together for the glaze for the salmon, and the Blood Orange was used solo for the roasted asparagus.
To make the glaze:
5 T. Pomegranate Balsamic Vinegar
2 t. Blood Orange fused olive oil
2 T. whole grain mustard
1/8 t. ground cayenne pepper
1/8 t. salt
1/8 t. freshly ground black pepper
2 T. brown sugar
In a small bowl, whisk all ingredient together. Set aside.
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
1 lb. salmon fillets, cut into equal serving sizes
Blood Orange fused olive oil
Pat salmon fillets dry with a paper towel. Lightly coat both sides with Blood Orange fused olive oil. Sprinkle with salt and pepper.
Bake for 12 minutes. Remove from oven and lightly brush on a layer of glaze. Return to oven for five minutes. Remove from oven and apply more glaze. Check internal temperature. 145 degrees F. is your magic number. Continue to cook in 5-minute increments, applying more glaze each time until 145 degrees F. is reached. Serve immediately.
If you'd like to roast some asparagus for your side dish, the sheet pan is the perfect solution. Wash asparagus spears and break off the tough ends. Place spears on the baking sheet and drizzle with Blood Orange fused olive oil. Lightly salt and pepper. Toss to coat. The asparagus will be ready at the same time as the salmon!