Miso-Mustard Salmon and Asparagus

Makes: 4 servings

4 skin-on salmon fillets, about 6 ounces each

Kosher salt

Freshly ground black pepper

3 pitted dates, roughly chopped and soaked in 2 tablespoons warm water

1 fat garlic clove, minced

2 tablespoons olive oil

2 tablespoons Dijon mustard

1 tablespoon white miso

1 tablespoon malt vinegar

1 pound fresh asparagus, woody ends trimmed

1. Generously sprinkle salmon fillets all over with salt and pepper.

2. In small bowl, combine mushy dates and their soaking water with garlic, olive oil, mustard, miso and vinegar, stirring until blended.

3. Pour half of marinade on top of salmon fillets and gently smoosh fish around until evenly coated.

4. Let fish marinate in the fridge for 15-30 minutes.

5. Toss the asparagus spears in the remaining marinade and set aside until ready to cook.

6. Heat oven to 325 degrees. Line a rimmed baking sheet with parchment paper.

7. Place salmon fillets, skin-side down, on the prepared baking sheet and surround with the asparagus spread out in a single layer.

8. Bake until the salmon is just opaque and gently flakes when pressed with a fork, about 15-20 minutes. If the fish or asparagus is looking a little pale and lackluster at this point, turn the broiler on high (stay close, the marinade burns easily) until everything becomes a little more golden.

9. Serve with grains or greens or both to round out the meal.

— Recipe from “Hot Date! Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts” by Rawaan Alkhatib