1 cup Swanson® Vegetable Stock0.25 cup honey2 tablespoons Dijon-style mustard1 tablespoon soy sauce4 salmon fillet (about 1 1/4 pounds)1 tablespoon olive oil1 pound fresh asparagus spears, trimmed0.5 cup chopped toasted walnuts or pecans
Stir the stock, honey, mustard, and soy sauce in a small bowl.Season the fish as desired. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the fish to the skillet and cook for 10 minutes or until well browned on both sides and cooked through. Remove the fish from the skillet, cover and keep warm.Wipe the skillet with a paper towel. Add the stock mixture to the skillet and heat over medium-high heat to a boil. Add the asparagus and cook for 5 minutes or until the asparagus are tender-crisp. Remove the asparagus from the skillet. Cook the stock mixture for 3 minutes or until reduced to about 1/2 cup. Serve the stock mixture over the fish and asparagus. Sprinkle with the walnuts.