• 12 oz thin asparagus, washed, touch ends snapped off, cut in half
• 1 lb salmon
• 3 Tbsp Pasolivo Garlic Olive Oil, divided use
• 2 Tbsp Pasolivo Bourbon Barrel-Aged Maple Syrup
• 1 Tbsp soy sauce
• Pasolivo Kosher Flake Sea Salt
• Freshly ground pepper
Preheat oven to 400 degrees. Toss asparagus with 1 Tbsp Pasolivo Garlic Olive Oil. In a small bowl, mix remaining 2 Tbsp Pasolivo Garlic Olive Oil, Pasolivo Maple Syrup, and soy sauce. Set aside 3 Tbsp of this prepared marinade for use when serving. Line a sheet pan with parchment paper and place salmon in the middle. Lay asparagus in a single layer on the sides of the salmon. Pour marinade over salmon. Pour marinade of salmon. Sprinkle salmon and asparagus with Pasolivo Kosher Flake Sea Salt and freshly ground pepper. Bake approximately 20 minutes or until salmon flakes with a fork. To serve: divide salmon and asparagus between plates, pour reserved marinade over salmon and add additional Pasolivo Kosher Flake Sea Salt and freshly ground pepper to taste.