Salmon with Herb Mustard Glaze & Parmesan Garlic Asparagus

Courtney is here!
So excited to get to spend time with my friend that I hardly get to see.
{She resides in Telluride, Co. & we haven’t seen each other in over a year!}
Last night I cooked salmon, rice, and asparagus for her arrival.
And not to mention indulged in a lovely Pinot Noir.
Courtney was my partner in crime while living in Syracuse. She was my sneaking into bars downtown and jumping over fences to swim in forbidden pools friend…Boy, did we have fun and I miss living down the street from her!
Why did we have to grow up?

Back to the food….

Put olive oil, butter, and garlic in a pan, add the asparagus and salt and pepper. Let cook and move around often. Add some Parmesan grated cheese and continue to cook until done.
2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon Mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce)  Salmon fillets
Salt and freshly ground black pepper
6 lemon wedges
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
Transfer the fillets to plates and serve with lemon wedges.

Excited for our fun weekend ahead!