Roasted Salmon and Asparagus with Spicy Mayo and Chives

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The Restaurant-Worthy Salmon
Here's a baked-fish-and-veggies dish with a deep, rich flavor that tastes much more complex than it really is. While the salmon (or other flaky, oil-rich fish) cooks in an olive-oil-lemon-juice-honey glaze, you stir together a ridiculously simple sriracha mayo to accompany it. The fish is delicious on its own, with a sweetness reminiscent of teriyaki but none of the salty soy-sauce flavor. With the spiced mayo (which gets an additional kick from chopped, fresh chives), though, it's out of this world.

Instead of lemon juice, use balsamic vinegar
Instead of honey, use maple syrup
Instead of salmon, use tuna or mackerel
Instead of asparagus, use leeks or broccoli
Instead of mayonnaise, use sour cream
Instead of sriracha, use any hot sauce
Instead of chives, use scallions or leeks


Get the recipe: Roasted Salmon and Asparagus with Spicy Mayo and Chives