Name: Maple Dijon Bacon-Wrapped Salmon with Roasted Asparagus
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 12 slices bacon; 1.02 kg salmon fillet; black pepper; Dijon mustard; extra virgin olive oil; pure maple syrup; salt

Maple Dijon Bacon-Wrapped Salmon with Roasted AsparagusMaple Dijon Bacon-Wrapped Salmon with Roasted Asparagus — a 35-minute dinner recipe with 8 ingredients, serving 6.Ingredients

3 small bunches asparagus

12 slices bacon

1.02 kg salmon fillet

black pepper

Dijon mustard

extra virgin olive oil

pure maple syrup

salt

Instructions

Preheat oven to 205°C (400°F). Line two large baking sheet pans with aluminum foil (for easier cleanup).

Wash and dry asparagus. Snap (or cut) off woody ends and arrange on one of the baking sheets. Drizzle with oil, then season with salt and pepper; set aside.

Place maple syrup and Dijon in a small bowl; whisk to combine the sauce and set aside.

If using salmon with skin, place the fillet, skin-side down, on the cutting board. Holding the tail end firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin). Discard the skin.

Cut salmon into portions. Spread half of the sauce over the salmon, then wrap with bacon. Spread remaining sauce over the bacon, then arrange, seam-side down, on the second baking sheet.

Place baking sheets in the oven (it doesn't have to be fully heated) and bake until salmon is cooked through and asparagus is tender, 12-14 minutes. Remove baking sheets from the oven and cover asparagus with aluminum foil.

Change the oven to broil on high and position rack in the upper third of the oven. Return salmon to the oven and broil until bacon is crispy, 2-3 minutes. Remove from oven.

To serve, divide salmon and asparagus between plates. Enjoy!

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