Best 15 Asian Salmon W Asparagus Nuwave Oven Flavorwave Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a quick and easy meal that's bursting with Asian flavors, this recipe for Asian Salmon with Asparagus in the NuWave Oven Flavorwave is the perfect choice. This mouthwatering dish features tender and flaky salmon fillets coated in a flavorful Asian marinade and roasted alongside crisp and tender asparagus spears. With its vibrant blend of spices and herbs, this recipe will tantalize your taste buds and leave you craving more. So gather your ingredients and get ready to whip up a delicious dinner that's healthy, flavorful, and sure to impress your family and friends.

Here are our top 15 tried and tested recipes!

ASIAN SALMON W/ ASPARAGUS - NUWAVE OVEN-FLAVORWAVE



Asian Salmon W/ Asparagus - Nuwave Oven-Flavorwave image

Make and share this Asian Salmon W/ Asparagus - Nuwave Oven-Flavorwave recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

12 ounces salmon fillets
3 tablespoons hoisin sauce
3 tablespoons soy sauce
4 slices fresh ginger or 1/2 teaspoon ground ginger
2 garlic cloves, finely chopped
1 teaspoon sesame oil
1 dash sesame seeds
5 asparagus spears

Steps:

  • Mix hoisen, soy, ginger, and garlic.
  • Place half of mixture on plate and place salmon, skin side up on mixture.
  • Refrigerate for 1/2 hour.
  • Spray cooking rack with non-stick spray and place filets skin side down on 4" rack.
  • Baste once more with left over mixture on top and sides.
  • Nu-Wave on HI for 5 minutes.
  • Meanwhile, lightly brush asparagus with sesame oil and sprinkle on sesame seeds.
  • Place around salmon on 4" rack and continue for 5 more minutes (or until both are done.

SOY ROASTED SALMON WITH ASIAN GREENS



Soy Roasted Salmon with Asian Greens image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

4 (6-ounce) salmon fillets or steaks
1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin
2 tablespoons sugar
3 tablespoons chopped green onion
3 tablespoons chopped fresh ginger
1 small lemon, thinly sliced
4 tablespoons olive oil
1 pound baby bok choy, washed and cut diagonally
1 cup shelled, blanched fresh soy beans (either fresh or frozen) also called Edamame
1 pound washed fresh pea shoots or pea leaves
Garlic Chicken stock, recipe follows
Sea salt
Hot pepper sesame oil
Toasted sesame seeds and fresh daikon radish or onion sprouts, as garnish

Steps:

  • If using fillets of salmon, be sure to remove any pin bones. Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Take off heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate, refrigerated, for at least 1 but no more than 4 hours. Turn fish occasionally.
  • When ready to serve, heat 2 tablespoons of olive oil in an ovenproof saute pan (preferably non-stick) over moderately high heat. Remove salmon from marinade and quickly saute on 1 side until lightly browned and "lacquered" looking. Turn fish over and place pan in a preheated 500 degree oven for 4 to 5 minutes or until just cooked through. Don't overcook. Salmon should still be translucent in the very middle.
  • While salmon is cooking add remaining oil to another skillet and heat over moderately high heat. Add bok choy and soy beans and stir-fry for 1 or 2 minutes. Add pea shoots and stir-fry for 1 minute longer. Add 1 cup or so of stock and bring to a boil, stirring constantly. Season vegetables, to taste, with salt and a few drops of hot pepper sesame oil. Place vegetables and broth in the center of shallow warm bowls and top with salmon. Garnish with sesame seeds and sprouts and serve immediately.
  • ;
  • To Roast Garlic: Slice off the top quarter or so of 2 heads of garlic to expose the cloves. Drizzle with a little olive oil and season with salt and pepper. Loosely but completely wrap each head in a piece of foil and roast in a preheated 400 degree oven until garlic is very soft and lightly browned, about 30 minutes. Squeeze out and mash as much as you can from garlic heads. Stir garlic into 1-quart chicken stock and simmer for a few minutes to develop the flavor.

ASIAN GRILLED SALMON



Asian Grilled Salmon image

Ina Garten's Asian Grilled Salmon, from Barefoot Contessa on Food Network, is a light, quick main dish with salty-sharp flavors like Dijon and soy sauce.

Provided by Ina Garten

Categories     main-dish

Time 34m

Yield 6 servings

Number Of Ingredients 5

1 side fresh salmon, boned but skin on (about 3 pounds)
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Steps:

  • Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
  • While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
  • Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
  • Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

SHEET PAN LEMON GARLIC SALMON WITH ASPARAGUS



Sheet Pan Lemon Garlic Salmon with Asparagus image

Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted salmon and asparagus seasoned with garlic and lemon.

Provided by Fioa

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 9

cooking spray
2 (1 pound) salmon fillets
1 pound fresh thin asparagus, trimmed
3 tablespoons olive oil
3 tablespoons lemon juice
4 cloves garlic, minced
2 teaspoons sea salt
1 teaspoon ground black pepper
1 lemon, sliced into rounds

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Line a rimmed 9x12-inch baking sheet with parchment paper and grease with cooking spray. Place salmon fillets and asparagus in a single layer.
  • Combine olive oil, lemon juice, and garlic in a bowl. Drizzle garlic mixture over salmon and asparagus. Season with salt and pepper. Place lemon rounds on top.
  • Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 9.7 g, Cholesterol 111.7 mg, Fat 32.3 g, Fiber 3.9 g, Protein 42.3 g, SaturatedFat 5.9 g, Sodium 992.3 mg, Sugar 2.4 g

ASIAN SALMON FOIL-PACK DINNER



Asian Salmon Foil-Pack Dinner image

Tender, flaky salmon with veggies tucked inside an aluminum foil packet. The best part is that these can be made a day ahead of time, and clean up is a breeze. The instructions are for oven-baked, but grilling works great too, making them perfect for a camping trip.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 1

Number Of Ingredients 11

1 (6 ounce) salmon fillet
2 tablespoons honey
1 clove garlic, minced
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sriracha sauce
½ teaspoon sesame oil
½ teaspoon refrigerated ginger paste
1 cup sugar snap peas
¼ cup sliced mushrooms
1 tablespoon sweet chili sauce

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place a sheet of aluminum foil on a flat work area.
  • Set salmon filet in the middle of the foil. Whisk honey, garlic, soy sauce, rice vinegar, sriracha sauce, sesame oil, and ginger paste together in a small bowl. Pour mixture over salmon.
  • Mix together snap peas, mushrooms, and sweet chili sauce in a separate bowl. Scatter the veggies around the salmon. Fold foil over to create a sealed packet.
  • Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes. Carefully unseal the packet to expose the salmon, and broil on low until glaze is browned, about 5 minutes.

Nutrition Facts : Calories 555.2 calories, Carbohydrate 60.9 g, Cholesterol 82.5 mg, Fat 18.9 g, Fiber 5.7 g, Protein 34.9 g, SaturatedFat 3.7 g, Sodium 779.7 mg, Sugar 40 g

SOY-HONEY GLAZED SALMON WITH ASPARAGUS



Soy-Honey Glazed Salmon with Asparagus image

Lovely low-ingredient seafood meal! Serve with your choice of grain if needed. Also would be good with other veggies. This recipe is easy to double for larger families.

Provided by Casie Price

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 20m

Yield 2

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed, or as desired
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 teaspoon olive oil, or as needed
1 (8 ounce) salmon fillet
sea salt and ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until slightly tender, 2 to 4 minutes.
  • Whisk soy sauce and honey together in a bowl until glaze is smooth.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
  • Place salmon fillet and asparagus on the prepared baking sheet; season with salt and pepper.
  • Broil in the preheated oven for 5 minutes. Drizzle 2/3 of the glaze over salmon and asparagus. Broil until fish flakes easily with a fork, 3 to 5 minutes. Drizzle remaining glaze over salmon.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 18.1 g, Cholesterol 76.1 mg, Fat 12.3 g, Fiber 4.7 g, Protein 29.3 g, SaturatedFat 2.1 g, Sodium 488.4 mg, Sugar 12.9 g

ASIAN SALMON



Asian Salmon image

Wild salmon is marinated and baked in an Asian-inspired soy and sesame sauce, served with hot cooked rice.

Provided by Lynseey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

2 pounds salmon fillets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups long-grain white rice
1 teaspoon dried dill weed
3 cups water

Steps:

  • Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
  • Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Nutrition Facts : Calories 388.1 calories, Carbohydrate 39.6 g, Cholesterol 50.5 mg, Fat 12 g, Fiber 0.7 g, Protein 27.9 g, SaturatedFat 2.2 g, Sodium 278.5 mg, Sugar 1.9 g

BAKLAVA SALMON WITH ASPARAGUS



Baklava Salmon With Asparagus image

Make and share this Baklava Salmon With Asparagus recipe from Food.com.

Provided by Food.com

Categories     < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 14

4 tablespoons unsalted butter, melted
3 tablespoons country Dijon mustard
1 tablespoon honey
1/2 cup chopped pistachios
1/2 cup panko breadcrumbs
1/4 cup chopped parsley, plus 4-6 sprigs parsley for garnish
4 tablespoons olive oil, divided
20 ounces center cut salmon fillets, skin removed
1 1/2 lbs medium asparagus
1 cup cherry tomatoes
4 sprigs thyme
1 lemon, cut into wedges
kosher salt
ground black pepper

Steps:

  • Equipment:.
  • 9x13 baking sheet.
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a small bowl, whisk to combine melted butter, mustard and honey. In a shallow dish or bowl stir to combine pistachios, panko, parsley, 1/2 teaspoon salt and 2 tablespoons olive oil.
  • Place salmon on one side of the baking sheet and season with salt and pepper. Brush top of fish with honey mustard mixture, then press pistachio and panko topping onto the honey mustard to coat top of salmon filets. Arrange asparagus and tomatoes on the other side of the baking sheet, top with thyme sprigs, salt, pepper and drizzle with 2 tablespoons olive oil.
  • Bake for 10-12 minutes until salmon is cooked through and asparagus is tender. Serve with lemon wedges and garnish with parsley sprigs.

Nutrition Facts : Calories 612.2, Fat 39.9, SaturatedFat 11.4, Cholesterol 95, Sodium 362, Carbohydrate 28.9, Fiber 7, Sugar 10, Protein 39

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER



Roasted Salmon With Asparagus, Lemon and Brown Butter image

Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.

Provided by Kay Chun

Categories     seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus wedges for serving
2 tablespoons drained capers
1/2 cup thawed frozen peas
1/4 cup coarsely chopped parsley, plus more for garnish

Steps:

  • Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
  • While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
  • Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
  • Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

ASIAN ROASTED ASPARAGUS



Asian Roasted Asparagus image

I adapted this from another recipe for grilled asparagus. The grill was out of gas, so I decided to try using the oven. I modified the seasonings to reflect my desire to cut the fat content. My company, family and I all loved the results. Enjoy!

Provided by Linky

Categories     Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 8

2 lbs asparagus, tough ends removed
1/2 teaspoon sesame oil
1 teaspoon olive oil
2 tablespoons soy sauce
2 garlic cloves, minced (I used the jarred kind)
1/4 teaspoon ginger, ground
1/2 teaspoon garlic salt, to taste
1/2 teaspoon black pepper, coarse ground, to taste

Steps:

  • Pre heat oven to 425 degrees F.
  • Lay trimmed asparagus in a rimmed baking sheet. Spread out.
  • Drizzle other ingredients evenly over asparagus,.
  • Roast in oven for approximately 20 minutes until asparagus are hot, slightly browned, but still somewhat crisp. Check periodically.

ASIAN PORK CHOPS AND BABY BOK CHOY - NUWAVE - FLAVORWAVE OVENS



Asian Pork Chops and Baby Bok Choy - Nuwave - Flavorwave Ovens image

Make and share this Asian Pork Chops and Baby Bok Choy - Nuwave - Flavorwave Ovens recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Pork

Time 38m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup black bean garlic sauce
3 large garlic cloves, minced
1 1/2 tablespoons soy sauce
1 1/2 tablespoons oriental sesame oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped peeled fresh ginger
4 boneless center cut pork chops (about 8 ounces each)
4 baby bok choy, halved lengthwise
2 tablespoons chopped fresh cilantro
4 lime wedges

Steps:

  • Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish.
  • Set 2 tablespoons marinade aside.
  • Add pork to remaining marinade; let stand 20 minutes.
  • Remove pork from marinade; brush cut side of bok choy with reserved 2 tablespoons marinade.
  • Place pork on 4" rack and cook on HI for about 8~10 minutes per side.
  • Grill bok choy until softened, about 8~10 minutes total.
  • Divide pork and bok choy among 4 plates.
  • Sprinkle with cilantro, garnish with lime wedges, and serve.

Nutrition Facts : Calories 347.4, Fat 18.5, SaturatedFat 5.3, Cholesterol 105.8, Sodium 468, Carbohydrate 3.6, Fiber 0.8, Sugar 0.8, Protein 40.2

ONE-PAN SALMON WITH ROAST ASPARAGUS



One-pan salmon with roast asparagus image

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 7

400g new potato, halved if large
2 tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets, about 140g/5oz each
handful basil leaves

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
  • Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium

MARINATE SALMON - NUWAVE OVEN RECIPE - (4.7/5)



Marinate Salmon - Nuwave Oven Recipe - (4.7/5) image

Provided by á-11466

Number Of Ingredients 8

Marinade:
Salmon filet
1/3 cup orange juice
1/3 cup soy sauce
1/4 cup honey
1 teaspoon garlic powder
1 teaspoon ginger
One Chopped scallion

Steps:

  • Reserve 1/3 cup of marinade for basting. Marinate salmon filet for an hour in plastic bag in refrigerator. Spray 4 inch rack with Pam. Cook, skin side down, for 12 minutes in Nuwave oven, brushing with maridnade every 3 to 4 minutes. Cook to 130 degrees, rest for 5 minutes, so will end up at 140 degrees (measured with a food thermometer). Can garnish with parsley leaves and orange or lemon slice.

GLAZED GRILLED SALMON - NUWAVE/FLAVORWAVE OVENS



Glazed Grilled Salmon - Nuwave/Flavorwave Ovens image

Make and share this Glazed Grilled Salmon - Nuwave/Flavorwave Ovens recipe from Food.com.

Provided by Starfire aka Wendy

Categories     < 15 Mins

Time 13m

Yield 2 serving(s)

Number Of Ingredients 5

3 tablespoons packed dark brown sugar
4 teaspoons prepared Chinese hot mustard or 4 teaspoons Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 (7 -8 ounce) salmon steaks (about 3/4-inch thick)

Steps:

  • Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend.
  • Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside.
  • Brush 1 side of salmon steaks generously with half of glaze in medium bowl.
  • Place salmon steaks, glazed side down, onto 4" rack.
  • Grill about 4 minutes.
  • Brush top side of salmon steaks with remaining glaze in medium bowl.
  • Turn salmon over and grill until second side is just opaque in center, about 4 minutes.
  • Transfer salmon to plates.
  • Drizzle reserved glaze in small bowl over salmon and serve.

Nutrition Facts : Calories 446.4, Fat 21.5, SaturatedFat 4.3, Cholesterol 117, Sodium 627.8, Carbohydrate 20.6, Fiber 0.1, Sugar 20.1, Protein 40.4

AIR FRYER SALMON AND ASPARAGUS FOR ONE



Air Fryer Salmon and Asparagus for One image

A wonderful meal for one, ready in a flash. The sauce is slightly smoky, slightly tangy, and slightly sweet-the perfect complement to perfectly cooked salmon and tender asparagus.

Provided by Rebekah Rose Hills

Time 21m

Yield 1

Number Of Ingredients 8

1 tablespoon honey
1 tablespoon olive oil
2 teaspoons Dijon mustard
⅛ teaspoon ground paprika
⅛ teaspoon salt
⅛ teaspoon black pepper
1 (6 ounce) fillet salmon fillet, thawed if frozen and patted dry
½ pound fresh asparagus, trimmed

Steps:

  • Stir together honey, olive oil, mustard, paprika, salt, and pepper in a small bowl. Whisk well to form a slightly thick sauce.
  • Brush about 1/2 of the marinade all over both sides of the salmon fillet and place it into the air fryer basket. Air-fry at 400 degrees F (200 degrees C) for 4 minutes.
  • Open the basket and place the asparagus around the fillet as best you can, being careful not to cover it. Brush remaining sauce all over the asparagus and on top of the salmon fillet.
  • Air-fry at 400 degrees F (200 degrees C) until salmon is cooked through and asparagus is tender, 6 to 7 more minutes.

Nutrition Facts : Calories 481.5 calories, Carbohydrate 28.5 g, Cholesterol 74.7 mg, Fat 23.6 g, Fiber 4.9 g, Protein 41 g, SaturatedFat 4.1 g, Sodium 616 mg, Sugar 21.4 g

Tips:

  • Choose the freshest salmon. Look for salmon that is firm to the touch and has a bright pink color. Avoid salmon that is slimy or has a dull color.
  • Cook the salmon skin-side down. This will help to keep the salmon moist and flavorful.
  • Do not overcook the salmon. Salmon is a delicate fish, so it is important to cook it just until it is cooked through. Overcooked salmon will be dry and tough.
  • Use a flavorful marinade or sauce. This will help to add flavor to the salmon and keep it moist.
  • Serve the salmon with a variety of sides. Roasted vegetables, steamed rice, and grilled asparagus are all great options.

Conclusion:

Asian salmon with asparagus is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be cooked in the NuWave oven or Flavorwave oven. The salmon is cooked perfectly and the asparagus is tender and flavorful. This dish is sure to please everyone at the table.

Related Topics