Glazed Salmon and Bacon Wrapped Asparagus

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Updated: 3/20/2014 10:22 am
Glazed Salmon

1 to 2 pound salmon filet, with skin on
1/4 cup brown sugar
1/8-1/4 teaspoon cayenne
1/2 lemon, juiced

Check to make sure salmon is free of bones. Place on a foil-lined baking sheet, skin side down.
Mix together brown sugar, cayenne and lemon juice, and pat over salmon.
Bake at 400* for 15 minutes, or until flaky.

Bacon Wrapped Asparagus

1  pound asparagus spears
Olive oil
1/2 lemon, juiced
4 slices of bacon
Salt and pepper

Wash and dry asparagus, then trim the hard ends. They should be about six inches.
Stir together olive oil and lemon juice, and coat the asparagus with the mixture. Sprinkle spears with salt and pepper.
Divide the asparagus into four groups. There should be about four in each group.
Wrap each group of asparagus in one piece of bacon, and place on a foil lined baking sheet.
Bake in a 400* for about 15 minutes, or until the asparagus is tender and the bacon is done.

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