"This recipe is a surefire way to eat right, feel good, and maintain a light midsection while most importantly getting full. It's the perfect bourbon-glazed combination of good fats from fish (protein) and green veggies, leaving out starch to minimize carbs."
Preheat the oven to 375 degrees F (190 degrees C).
Rinse asparagus under cold water and snip off the bottom of each sprout. Dry with a paper towel and lay flat on a baking sheet.
Rinse salmon; pat dry with paper towels. Lay salmon face-up on a separate baking sheet.
Drizzle olive oil over asparagus; season with salt and pepper and rub through and around the asparagus.
Bake asparagus in the preheated oven, turning over halfway, until lightly browned, about 20 minutes.
Rub about 2 tablespoons brown sugar over the salmon. Drizzle 1/2 the bourbon over salmon. Let marinate, 15 to 20 minutes.
Melt butter spread in a medium nonstick pan over medium-low heat. Add the remaining brown sugar; stir to dissolve. Add salmon fillets; cook until fish flakes easily with a fork, 5 to 7 minutes per side. Pour in the remaining bourbon during the last 2 minutes of cooking. Serve with the asparagus.