Citrus-Glazed Salmon with Roasted Asparagus & Sweet Potato Mash
A bright, weeknight-friendly Pacific Northwest dinner: seared salmon with a glossy citrus-pan sauce, roasted in-season asparagus, and creamy sweet potato mash. It feels elegant but stays healthy and fast.
Ingredients
- Atlantic Salmon Portion 2 portions 6.99
- Green Asparagus 1 bunch, trimmed 4.99
- Organic Orange Sweet Potato 2 medium, peeled and cut into 1-inch chunks 2.54
- Organic Cara Cara Red Navel Orange 1 orange, zest and juice 2.77
- Lime 1, juiced 0.59
- Organic Garlic, 3 CT 2 cloves, minced 2.89
- Organic Chives, 0.5 OZ 1 tablespoon, finely sliced 2.99
- Pantry olive oil 2 tablespoons
- Pantry butter 1 tablespoon
- Pantry Dijon mustard 1 teaspoon
- Pantry honey 1 teaspoon
- Pantry kosher salt to taste
- Pantry black pepper to taste
- WHITEHAVEN New Zealand Sauvignon Blanc, 750 ML 750 ML 19.99 / sale 17.99
Instructions
- Preheat the oven to 425°F. Bring a medium pot of salted water to a boil for the 2 peeled and 1-inch-chunked orange sweet potatoes. Line a sheet pan for the asparagus.
- Add the 2 medium sweet potatoes to the boiling water and simmer for 12 to 15 minutes until very tender.
- While the sweet potatoes cook, place 1 trimmed bunch asparagus on the sheet pan. Toss with 1 tablespoon olive oil, salt, and black pepper. Spread in a single layer so the spears roast instead of steam.
- Roast the asparagus at 425°F for 10 to 12 minutes until just tender with lightly blistered tips. Keep the color bright green for best presentation.
- Pat the 2 salmon portions dry. Season both sides with salt and black pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the salmon skin-side down first if skin-on, for 4 to 5 minutes, then flip and cook 2 to 4 minutes more until just cooked through.
- Transfer the salmon to a warm plate. Lower the skillet heat to medium. Add 1 tablespoon butter and the 2 minced garlic cloves. Cook for 30 seconds, then add the zest and juice of 1 Cara Cara orange, the juice of 1 lime, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Simmer 1 to 2 minutes until lightly reduced and glossy.
- Drain the sweet potatoes well. Mash them with a pinch of salt, black pepper, and 1 tablespoon sliced chives. If needed, loosen with a small splash of water or olive oil until smooth and spoonable.
- To plate, swipe or spoon the sweet potato mash onto each plate, set a salmon portion partly over the mash, and arrange the roasted asparagus alongside with the tips facing the same direction. Spoon the citrus pan sauce over the salmon and finish with the remaining chives for a clean restaurant-style look.
- Serve hot. Optional wine pairing: Sauvignon Blanc for a zippy match, or Pinot Noir if you want a lighter red.
Cook time: 35 minutes
Estimated cost: $16-18
Health notes: Approximately 620 calories per serving. About 38g protein, 28g fat, 42g carbohydrates, 7g fiber. Rich in omega-3s, vitamin C, and beta-carotene.
Drink pairing: A crisp Sauvignon Blanc highlights the citrus and asparagus, while a light Pinot Noir can work if you prefer red with salmon.
Wine picks:
- WHITEHAVEN New Zealand Sauvignon Blanc, 750 ML 19.99 / sale 17.99 750 ML
- WILLAMETTE VALLEY VINEYARDS Whole Cluster Pinot Noir, 750 ML 21.49 750 ML
Why it works: Two directions that suit the citrus-glazed salmon with roasted asparagus and sweet potato mash: a bright, herb-driven Sauvignon Blanc to lift the citrus and cut the salmon’s richness, or a lighter, savory Pinot Noir from the Willamette-style camp if you prefer red. Both respect the dish’s Pacific‑Northwest vibe and the asparagus’ greenness while balancing the sweet-potato richness.