Citrus Vodka-Glazed Salmon with Roasted Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared salmon glazed with a bright citrus vodka sauce served alongside oven-roasted asparagus spears. This American-inspired seafood recipe, ready in about 35 minutes, pairs salmon fillets, skin on, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb trimmed asparagus with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet. Roast for 12-15 minutes until tender and slightly caramelized.
  2. Step 2: While asparagus roasts, season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat.
  3. Step 3: Add salmon fillets skin-side down and cook for 5-6 minutes without moving, until skin is crisp. Flip and cook for 2-3 minutes until salmon is just cooked through; remove salmon and keep warm.
  4. Step 4: Reduce heat to medium-low and add 1/4 cup vodka, 1/4 cup orange juice, 2 tbsp honey, and 1 minced garlic clove to the skillet. Simmer gently for 3-4 minutes until sauce thickens and glazes the back of a spoon.
  5. Step 5: Return salmon to the pan and spoon the citrus vodka glaze over the fillets for 1 minute to coat and warm through.
  6. Step 6: Plate salmon with roasted asparagus, garnish with 2 tbsp chopped fresh parsley and serve with 4 lemon wedges for squeezing.

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