Salmon with Blackberry Glaze

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 4 (6 oz each) skin-on salmon fillets
• 2 cups fresh blackberries
• 3 tbsp honey
• 2 tbsp balsamic vinegar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb asparagus, trimmed
• 1/2 cup extra blackberries for garnish

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed sheet pan with parchment paper. Pat the salmon fillets completely dry with paper towels so the glaze will cling, then place them skin-side down on one half of the pan.
2. 2In a small saucepan over medium heat, combine blackberries, honey, balsamic vinegar, lemon juice, lemon zest, minced garlic, and thyme. Bring to a gentle simmer, mashing the berries with a wooden spoon as they soften, about 5–6 minutes until the mixture thickens slightly and looks glossy.
3. 3Remove the glaze from heat and strain through a fine-mesh sieve into a bowl, pressing on the solids to extract all the juice; discard the seeds and pulp. Stir in salt and set aside glaze for serving later.
4. 4Brush both sides of the salmon lightly with olive oil, then season evenly with the remaining salt and the black pepper. Spoon or brush half of the warm blackberry glaze over the tops of the fillets in an even layer.
5. 5Toss the trimmed asparagus with the remaining olive oil, salt, and a few grinds of pepper. Arrange the asparagus in a single layer on the empty half of the sheet pan next to the salmon.
6. 6Roast on the center rack for 12–14 minutes, until the salmon flakes easily with a fork and reaches 125–130°F in the thickest part for medium, and the asparagus is bright green and tender-crisp with lightly blistered tips.
7. 7During the last 2 minutes of roasting, brush the salmon with more of the remaining glaze so it caramelizes slightly and turns deep purple-red. Watch closely so the honey does not burn.
8. 8Transfer the salmon and asparagus to plates. Drizzle each fillet with the reserved fresh glaze, scatter the extra whole blackberries and a few thyme leaves over the top, and serve immediately while the fish is still juicy and the glaze is warm.