Simple & easy meal, oven set to 400 degrees. Cut asparagus spears in half. Place bottom half of asparagus in a cookie sheet. Pour Barrel Aged Bourbon Balsamic with a heaping tablespoon of minced garlic & a touch of water. Toss the asparagus so all is coated (you will add top half of asparagus after salmon is prepared to go in the oven) . Place cookie sheet in the oven. Next, coat salmon with Meyer Lemon EVOO. Add seasoning of choice. We suggest Salt Sisters grinders: Salt & Pepper or Asian Garlic & Citrus. Pull asparagus out & add the top halves of spears & toss, making sure all is coated. Place sheet back in the oven along with adding salmon on a sheet for approx 10-15min (135 degrees F on thermometer inserted at the thickest part of the salmon) & let rest 5 min.
For a follow along video, please click the link below: