Honey-Lavender Glazed Salmon with Spring 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 developed and reviewed.

Tender salmon fillets glazed with a fragrant honey-lavender sauce paired with lightly sautéed spring asparagus. This Mediterranean-inspired Mother’s Day recipe, ready in about 30 minutes, pairs salmon fillets, honey, dried culinary lavender for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small saucepan, combine 3 tbsp honey, 1 tsp dried culinary lavender, and 2 tbsp lemon juice. Heat over low heat for 3 minutes until fragrant and well blended, then remove from heat.
  2. Step 2: Place 4 salmon fillets skin-side down on a lined baking sheet, brush each with 2 tbsp olive oil, and season with 1 tsp salt and 1/2 tsp black pepper. Brush top of fillets generously with the honey-lavender glaze.
  3. Step 3: Roast salmon in the oven for 12-14 minutes until just cooked through and glaze caramelizes slightly.
  4. Step 4: While salmon roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
  5. Step 5: Add 1 lb trimmed asparagus spears to the skillet, season with a pinch of salt, and sauté for 5-6 minutes until tender-crisp and vibrant green.
  6. Step 6: Plate salmon fillets atop the sautéed asparagus and drizzle any remaining glaze over the top before serving.

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