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Salmon And Asparagus

Honey Garlic Sheet Pan Salmon and Asparagus Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets (each about 6 oz, skin-on)
  • 1 lb asparagus
  • 3 tbsp honey
  • 2 tbsp low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp olive oil, plus more for drizzling
  • ½ tsp black pepper
  • ¼ tsp salt, plus a pinch for asparagus
  • Lemon wedges, for serving

Method
 

  1. Whisk together the honey, soy sauce, garlic, olive oil, and black pepper in a small bowl.
  2. Preheat oven to 400°F (200°C) and line a rimmed baking sheet. Pat salmon dry, place skin side down, and arrange asparagus around it in a single layer. Drizzle asparagus lightly with olive oil, season salmon with ¼ tsp salt and asparagus with a pinch of salt.
  3. Brush half the glaze over the salmon fillets. Bake for 8 minutes.
  4. Remove the pan and spoon the remaining glaze over the salmon and asparagus, turning the asparagus to coat. Bake for 5 to 7 minutes more, until salmon reaches 125°F to 130°F at the center.
  5. Switch oven to broil and broil the pan on the middle rack for 2 to 3 minutes, until the glaze bubbles and edges char. Serve immediately with lemon wedges.

Notes

If your asparagus spears are very thin, add them to the pan after the first 8 minutes of baking so they don’t overcook. The salmon will carry over a few degrees after it leaves the oven, so pulling it at 125°F gives you a tender, medium finish.