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!
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.