Cherry Barbecue Broiled Salmon with White Wine Mustard Sauce, Roast Asparagus, and Sweet Potato Fries *Heart Healthy*

These decadently flavored salmon fillets are then topped with a delicate white wine mustard sauce. Served alongside a healthy green vegetable and a low- glycemic sweet potato, you’re in for a spectacular, yet healthy meal packed with omega 3’s.



For the Fish and Sauce:

  • 1 ½ lbs salmon, skin removed, cut into 4 fillets
  • 8 Tbsp Brownwood Farms Cherry Barbeque Sauce (Add to Cart)
  • 1/2 cup white wine
  • 1 Tbsp coconut oil
  • 2 shallots, minced
  • 1 Tbsp Famous Kream Mustard (Add to Cart)
  • 2 Tbsp fresh dill, chopped
  • Salt and pepper to taste
  • olive oil

For the Asparagus:

  • 20 spears asparagus
  • 1 T olive oil

For the Sweet Potatoes:

  • 2 sweet potatoes, peeled
  • 2 T sunflower oil
  • salt and pepper to taste



  1. Preheat the oven to 425 degrees Fahrenheit with cookie sheet in the oven.
  2. Cut the sweet potatoes into wedges and place in a plastic bag.  Add in sunflower oil, salt, and pepper.  Shake to coat and then place onto hot cookie sheet evenly space.  Cook for approximately 30 minutes.
  3. Lay asparagus on a cookie sheet. Drizzle with olive oil. If thin spears, put in oven with sweet potatoes for the last 10 minutes;  if thick spears, 20 minutes.
  4. Preheat broiler. Line a baking sheet with foil and rub with olive oil.. Season salmon fillets with salt and pepper and and 2 T of Cherry Barbecue Sauce per fillet.
  5. Place fillets on baking sheet. Put in oven and cook until salmon is cooked through and begins to flake, about 8-10 minutes.
  6. While the salmon is cooking, melt coconut oil in a  small saucepan over medium high heat. Add in the shallots and cook until soft, about 1-2 minutes.
  7. Then add in the wine and cook until reduced by half, about 3 minutes.
  8. Set heat to low and whisk in remaining ingredients. Cook until heated through.
  9. Spoon sauce over salmon, serve with sweet potatoes and asparagus (if you’re desperate, no one will know if you microzest a smidge of Parmesan on top).