Bourbon-Glazed Salmon and Baked Asparagus Recipe

Preheat the oven to 375 degrees F (190 degrees C).

Rinse asparagus under cold water and snip off the bottom of each sprout. Dry with a paper towel and lay flat on a baking sheet.

Rinse salmon; pat dry with paper towels. Lay salmon face-up on a separate baking sheet.

Drizzle olive oil over asparagus; season with salt and pepper and rub through and around the asparagus.

Bake asparagus in the preheated oven turning over halfway until lightly browned about 20 minutes.

Rub about 2 tablespoons brown sugar over the salmon. Drizzle 1/2 the bourbon over salmon. Let marinate 15 to 20 minutes.

Melt butter spread in a medium nonstick pan over medium-low heat. Add the remaining brown sugar; stir to dissolve. Add salmon fillets; cook until fish flakes easily with a fork 5 to 7 minutes per side. Pour in the remaining bourbon during the last 2 minutes of cooking. Serve with the asparagus.