Heat 1 tablespoon of olive oil in a non-stick pan over medium-high heat. Place the salmon skin-side down in the pan and cook for 3 minutes. Flip the salmon and cook for an additional minute. Remove the salmon from the pan and set aside.
In the same pan, lower the heat to medium-low. Add 1 tablespoon of olive oil, garlic, and rosemary. Stir briefly until fragrant. Add orange juice, orange zest, and lime juice, and bring to a boil for 2 minutes. Stir in the honey and brown sugar, then cook for another 2 minutes to slightly reduce the sauce.
In a small bowl, mix the cornstarch and water until smooth, then stir it into the sauce. Cook for 1–2 minutes until the sauce thickens. Serve on the side.
Heat 1 tablespoon of olive oil in a separate pan over medium-high heat. Add the asparagus and sauté for 3–4 minutes, seasoning with salt and pepper.
Arrange the asparagus on a plate. Place the salmon on top and drizzle with the citrus glaze. Garnish with additional rosemary, if desired.
Serve immediately for a vibrant, flavorful meal.
IMPORTANT MESSAGE:
You are now leaving Ducktrap.com
By clicking “continue” you will leave our website and land on another sited hosted by someone else. Remember, they have different terms of use and privacy policies. Hope to see you again soon!
