Baked Salmon and Asparagus

There’s something incredibly satisfying about cooking a meal that makes you feel both healthy and indulgent, and that’s exactly what I experience when I prepare Baked Salmon and Asparagus. Picture this: You come home after a long day, and all you want is a delicious dinner that doesn’t require hours in the kitchen. That’s when I whip out my trusty salmon recipe, which pairs perfectly with tender asparagus and a rich hoisin sauce. It’s not just the taste that gets me excited; it’s the vibrant colors and aromas that fill the kitchen, instantly lifting my spirits. Plus, I love knowing I’m treating my body well with this wholesome meal. Whether it’s a weeknight dinner or a special occasion, Baked Salmon and Asparagus never fails to impress.

What You Need for Baked Salmon and Asparagus

When it comes to cooking, I believe that quality ingredients make all the difference. For this Baked Salmon and Asparagus dish, each ingredient plays a vital role in creating a harmonious flavor profile. The freshness of the asparagus complements the rich salmon, while the hoisin sauce adds a unique sweetness that’s simply irresistible.

• 6-ounce center-cut, skin-on salmon fillets: This is the star of the show, offering rich flavor and beneficial omega-3 fatty acids.
• Kosher salt: Essential for seasoning, enhancing the natural flavors of the fish.
• Freshly ground black pepper: Adds a touch of spice that balances the sweetness of the hoisin sauce.
• 1 pound thin or medium-size fresh asparagus: Provides a crunchy texture and vibrant color, making the dish visually appealing.
• ½ cup hoisin sauce: This sweet and savory sauce adds depth and character to the dish.
• 1 tablespoon grated fresh ginger: Brings a warm spice that complements the hoisin.
• 2 tablespoons low-sodium soy sauce: Adds umami flavor while keeping the dish balanced.
• 1 tablespoon vegetable oil: Aids in cooking and enhances flavor.
• 6 scallions or green onions, sliced diagonally, divided: Adds fresh onion flavor and a pop of color.
• ¼ teaspoon crushed red pepper flakes: A hint of heat to elevate the dish.
• Olive oil for drizzling: Finishing touch for flavor and moisture.
• 1 fresh lemon, halved: Brightens up the entire dish with its refreshing citrus notes.
• Sliced scallions: For garnish, adding freshness.
• Chopped fresh cilantro: Optional, but adds a burst of flavor.
• Fresh lemon slices: For serving, enhancing presentation and flavor.

How to Make Baked Salmon and Asparagus

Getting started with Baked Salmon and Asparagus is a breeze! Follow these simple steps to create a delicious meal. With each step, I’ll guide you through the process, ensuring you don’t miss any details.

1. Start by patting the salmon dry with paper towels. This helps to ensure a good sear. Lightly season both sides with Kosher salt and freshly ground black pepper. Place the salmon in a zipper-lock plastic bag to prepare it for marinating.
2. In a small bowl, whisk together the hoisin sauce, ginger, soy sauce, vegetable oil, half of the sliced scallions, and the crushed red pepper flakes. This mixture will be the marinade for the salmon.
3. Reserve 2 tablespoons of the marinade to use as a glaze when cooking the salmon. Pour the remaining marinade over the salmon in the bag, seal the bag, and press out as much air as possible. Refrigerate for at least 30 minutes, but you can leave it for up to 10 hours for more flavor.
4. While the salmon marinates, wash and dry the asparagus. Cut off the woody ends and peel any thick spears from about halfway up to the root end, being careful not to peel too much. Wrap the prepared asparagus in a paper towel and refrigerate until ready to use.
5. Remove the salmon and asparagus from the fridge about 15 minutes before cooking to bring them closer to room temperature. Set the oven rack to the middle position and preheat the oven to broil.
6. Cover a rimmed baking sheet with foil and spray it with nonstick cooking spray to prevent sticking. Transfer the marinated salmon to the center of the prepared baking sheet, placing it skin-side down about 1 inch apart.
7. Arrange half of the asparagus on each side of the salmon. Lightly season the asparagus with salt and pepper. Drizzle both the salmon and asparagus with a little olive oil, and spoon 1 tablespoon of the reserved marinade over each salmon fillet. Squeeze the juice from half of the lemon over everything and discard the extra marinade from the bag.
8. Broil the salmon and asparagus for 7 minutes. Remove from the oven and drizzle the salmon with the reserved glaze. Give the asparagus a quick flip.
9. Continue broiling for another 2 to 3 minutes, until the center of the salmon is still translucent and the internal temperature reaches 125°F on a meat thermometer. The asparagus should be tender but still crisp.
10. Finally, drizzle the salmon and asparagus with the juice from the remaining half of the lemon, and sprinkle with the rest of the sliced scallions and/or cilantro. Serve immediately and enjoy your delicious meal!

Helpful Hints

Every recipe has its quirks, and Baked Salmon and Asparagus is no different. Here are some helpful tips for making this dish even better.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze cooked salmon, but it’s best to eat it fresh. Store it in an airtight container for up to 3 months.
• Pairing: This dish pairs beautifully with a light salad or a side of quinoa for added texture and health benefits.
• Leftover Ideas: Use leftover salmon in salads or sandwiches for a quick and nutritious lunch.
• Cooking Method: If you prefer a different cooking method, you can grill the salmon for a smokier flavor.

How to Enjoy Baked Salmon and Asparagus

Serving Baked Salmon and Asparagus is as enjoyable as making it! Here are some delightful ideas:

• With Rice: Serve alongside a fluffy bed of jasmine or brown rice to soak up the delicious juices.
• For Lunch: This dish can be a great option for lunch the next day, served cold on a salad.
• Garnish: Adding fresh herbs like cilantro or dill enhances the flavor and presentation.
• Perfect for Parties: Consider serving this dish at gatherings; its colorful appearance is sure to impress.
• Seasonal Pairings: Enjoy it during spring when asparagus is at its peak for the freshest flavor.

FAQ

Conclusion

Baked Salmon and Asparagus is truly a standout dish that brings together health, flavor, and ease. Its vibrant colors and delightful taste are sure to make it a favorite at your dining table. I encourage you to try this recipe—it’s not just a meal, it’s a culinary experience!

Baked Salmon and Asparagus

Savor the flavors of Baked Salmon and Asparagus—a healthy, easy dinner that brings together tender salmon and vibrant asparagus in a sweet hoisin glaze. Perfect for any occasion, this dish is sure to impress!

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 350 kcal

Equipment

• Baking Sheet
• Instant Read Meat Thermometer

Ingredients

  

• 6 ounce center-cut, skin-on salmon fillets
• Kosher salt
• Freshly ground black pepper
• 1 pound thin or medium-size fresh asparagus
• ½ cup hoisin sauce
• 1 tablespoon grated fresh ginger
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon vegetable oil
• 6 sliced scallions or green onions
• ¼ teaspoon crushed red pepper flakes
• Olive oil for drizzling
• 1 fresh lemon
• Sliced scallions
• Chopped fresh cilantro
• Fresh lemon slices

Instructions

 

• Pat the salmon dry with paper towels and lightly salt and pepper both sides. Place the salmon in a zipper-lock plastic bag.
• In a small bowl, whisk together the hoisin sauce, ginger, soy sauce, vegetable oil, half of the sliced scallions, and the crushed red pepper flakes. Reserve 2 tablespoons of the marinade to use as the glaze when cooking the salmon. Pour the remaining marinade over the salmon in the bag, seal the bag, and press out as much air as possible. Refrigerate for at least 30 minutes, but no longer than 10 hours. While the salmon marinates, flip the bag over 3-4 times to ensure it marinates evenly.
• Refrigerate the reserved glaze in a small airtight container until ready to use.
• Wash and dry the asparagus. Cut off the woody ends and peel any thick spears from about halfway up toward the root end. Do NOT peel the tips and be careful not to peel too much of the core, which is sweet. Wrap in a paper towel and refrigerate until ready to use.
• Remove the salmon and asparagus from the fridge 15 minutes before cooking. Set the oven rack to the middle position and heat the oven to broil. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
• Transfer the salmon to the middle of the prepared baking sheet and lay it skin-side down about 1 inch apart. Place half of the asparagus on each side of the salmon and lightly salt and pepper the asparagus. Drizzle the salmon and asparagus with a little olive oil, and spoon 1 tablespoon of marinade over each salmon fillet. Drizzle the salmon and asparagus with the juice from ½ of the lemon. Discard the extra marinade from the bag.
• Broil the salmon and asparagus for 7 minutes. Remove from the oven and drizzle the salmon with the 2 tablespoons reserved glaze/marinade. Flip the asparagus over.
• Broil the salmon and asparagus for another 2-3 minutes or until the center of the salmon is still translucent and the internal temperature reads 125°F on a meat thermometer. The asparagus should be al dente.
• Drizzle the salmon and asparagus with the juice from the remaining half of the lemon, sprinkle with chopped green onions and/or cilantro. Serve and enjoy!

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze cooked salmon, but it’s best to eat it fresh. Store it in an airtight container for up to 3 months.
• Pairing: This dish pairs beautifully with a light salad or a side of quinoa for added texture and health benefits.
• Leftover Ideas: Use leftover salmon in salads or sandwiches for a quick and nutritious lunch.
• Cooking Method: If you prefer a different cooking method, you can grill the salmon for a smokier flavor.

Keyword asparagus dish, baked salmon, easy dinner recipe, Healthy Salmon Recipes

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.