Honey Glazed Salmon

Servings: 4


Reynolds® Parchment Paper

1/4 cup honey

2 tablespoons Dijon-style mustard

1 tablespoon melted butter

1 teaspoon Worcestershire sauce

Salt and pepper to taste

4 salmon fillets (4 to 6 oz. each)

1 pound fresh asparagus spears

1/2 cup chopped walnuts


BAKE 20 to 22 minutes or until salmon flakes when tested with a fork.


  1. PREHEAT oven to 400°F. For easy cleanup, line a 13x9x2-inch baking pan with Reynolds Parchment Paper. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
  2. PLACE salmon in center of parchment-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce