Serves: 4

Ingredients:
Reynolds Wrap® Release® Non-Stick Foil
1/4 cup honey
2 Tablespoons Dijon-style mustard
1 Tablespoon melted butter
2 teaspoons Worcestershire sauce
Salt and pepper to taste
4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1 pound fresh asparagus spears
1/3 cup chopped walnuts

Directions:
PREHEAT oven to 400ºF.

LINE a 13x9x2-inch baking pan with Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.

RINSE any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon portions in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.

BAKE 26 to 30 minutes for frozen salmon OR 20 to 22 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Note: For best texture, select thinner asparagus spears when cooking with fresh/thawed fish or thicker spears with frozen fish.

Nutrients per serving: 415 calories, 18g total fat, 5g saturated fat, 37% calories from fat, 138mg cholesterol, 40g protein, 27g carbohydrate, 3g fiber, 350mg sodium, 65mg calcium and 1.5g omega-3 fatty acids.