Balsamic-glazed Salmon Fillets & Asparagus with Cream Sauce

Ingredients:

• 1 (5 ounce) salmon Fillet
• 4 cloves of garlic, minced
• 1 tablespoon white wine
• 1 tablespoon honey
• 1/3 cup balsamic vinegar
• 4 teaspoons dijon mustard
• Salt & pepper to taste
• 1 tablespoon chopped fresh oregano  
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Directions: 

1. Preheat oven to 400 degrees F( 200 degrees C).  Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. 
2. Coat a small saucepan with non-stick cooking spray.  Over medium heat, cook & stir garlic until soft, about 3 minutes.  Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper.  Simmer, uncovered, for about 3 minutes, or until slightly thickened. 

Arrange salmon fillets on foil-lined baking sheet.  Brush fillets with balsamic glaze, and sprinkle with oregano. 

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. 

Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.  

Asparagus with Cream Sauce 

Ingredients: 

• 2 cups water
• 1 pound fresh asparagus, trimmed
• 1/2 cup chopped onion
• 2 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon lemon-pepper seasoning
• 1/2 teaspoon salt
• 1 cup chicken broth
• 1/4 cup minced fresh parsley
• 2 tablespoons cider vinegar 
• 1 teaspoon dill weed 
• 1 cup sour

Directions: 

1.In a large skillet, bring water to boil.  

2. Add asparagus; cover and boil for 3 minutes.  

3. Meanwhile, in a small skillet, saute onion in butter until tender. Stir in flour , garlic powder, lemon-pepper and salt until blended.  Gradually stir in broth.  Add the parsley, vinegar and dill.

4. Bring to a boil; cook and stir 2 minutes or until thickened.  Reduce heat to low; whisk in sour cream.  Drain asparagus; arrange on a serving platter.  Top with cream sauce.