Description
A simple and flavorful Sheet Pan Salmon and Asparagus recipe featuring a savory hoisin glaze, perfect for a quick and healthy weeknight dinner. This easy-to-make dish combines tender roasted salmon with perfectly cooked asparagus, all prepared on a single sheet pan for effortless clean-up.
Ingredients
Scale
Salmon and Asparagus
- 1 large salmon fillet (1.7 pounds)
- 1 bunch asparagus (thin asparagus preferred, ends trimmed)
- 1 tablespoon olive oil
- Salt & pepper to taste
- Sesame seeds (optional, to taste)
- Lemon wedges for serving
Hoisin Glaze
- 4 tablespoons hoisin sauce
- 1 teaspoon soy sauce
- 1/4 teaspoon garlic powder
- Freshly ground black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and position the rack in the middle to ensure even cooking.
- Prepare Baking Sheet: Grease a large baking sheet or line it with aluminum foil for an easy clean-up after cooking.
- Arrange Asparagus and Salmon: Lay the asparagus spears on the baking sheet, then drizzle and toss them with olive oil and a pinch of salt. Push the asparagus to one side, and place the salmon fillet in the center of the sheet.
- Make and Apply Glaze: In a small bowl, mix together the hoisin sauce, soy sauce, garlic powder, and freshly ground pepper. Brush the glaze generously over the top of the salmon and sprinkle sesame seeds over the fillet if desired.
- Roast: Place the baking sheet in the middle of the oven and roast for 15 to 20 minutes, until the salmon flakes easily with a fork and the asparagus is tender. The recipe’s salmon was done perfectly after 17 minutes.
- Serve: Remove from oven and serve immediately with lemon wedges to squeeze over the salmon and asparagus for a fresh, tangy finish. Enjoy your delicious and healthy meal!
Notes
- Use thin asparagus spears for even cooking and better texture.
- Adjust cooking time depending on the thickness of the salmon fillet.
- For easy clean-up, lining the sheet pan with foil is highly recommended.
- To make the dish gluten-free, use gluten-free soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
