PREHEAT oven to 400°F. For easy cleanup, line a 13- x 9- x 2-inch baking pan with Reynolds Parchment Paper. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside. PLACE salmon in center of parchment-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce. BAKE 20 to 22 minutes or until salmon flakes when tested with a fork.
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