Ingredients

• 1.5 pound salmon fillet, patted dry
• 1 pound asparagus, trimmed
• 8 garlic cloves, unpeeled
• 0.25 cup maple syrup
• 3 tablespoon soy sauce
• 2 tablespoon lemon juice, fresh squeezed
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon fresh ginger, minced
• 0.5 teaspoon black pepper, ground
• 0.25 teaspoon sea salt
• 2 scallions, thinly sliced
• 1 tablespoon sesame seeds

Steps

1. Preheat your oven to 400°F.
2. Line a 9x13 baking pan with parchment paper, then arrange the trimmed asparagus spears in a single layer on the pan. Scatter the unpeeled garlic cloves among the asparagus.
3. In a small bowl, whisk together the maple syrup, soy sauce, lemon juice, Dijon mustard, minced ginger, sea salt, and black pepper until well combined.
4. Pat the salmon fillets dry with paper towels. Place the salmon fillets skin-side down on the parchment paper, nestled among the asparagus and garlic.
5. Brush each salmon fillet generously with the maple-soy glaze, reserving about 1 tablespoon for drizzling after baking.
6. Drizzle the olive oil over the asparagus and garlic cloves, and season lightly with additional sea salt and pepper.
7. Place the baking pan in the preheated oven and bake for 15 to 18 minutes, until the salmon is opaque throughout and flakes easily with a fork.
8. Remove the pan from the oven and drizzle the reserved maple-soy glaze over the salmon.
9. Garnish the plated salmon with sliced scallions and sesame seeds, and serve immediately with the roasted asparagus and garlic cloves on the side.