Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary test

15 mins
30 mins
45 mins
4 6-ounce salmon fillets


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

You can use unsalted butter in place of the non-dairy version.

If you have thick pieces of salmon, place the pan from the stove into the oven for 5 minutes to ensure the inside of the salmon is cooked thoroughly.

Nutrition Facts

487 calories; protein 33.2g; carbohydrates 22.5g; fat 19.1g; cholesterol 72mg; sodium 212.6mg. Full Nutrition