Easy Sheet Pan Salmon with Asian marinade, asparagus, and broccoli
makes a healthy one-pan dinner that’s ready in 30 minutes
If you are looking for a delicious, nutritious dinner that’s ready in a snap this is the perfect dinner for you
What is a Sheet Pan Dinner?
Sheet pan dinners take the ease of a one-pot dinner and put it on a sheet pan. This method of cooking makes clean up quick and saves time, which makes it perfect for any night of the week and high on our list of favorites!
Sheet pan dinners are super flexible because you can easily switch out any of the elements. Just pick a protein, a vegetable, some seasonings or sauce and toss! Then oven roast everything together on a sheet pan at high heat until the ingredients are golden brown.
The key to success is to make sure your protein and vegetables are matched to cook at approximately the same time and temperature. Salmon is perfectly matched with both asparagus and broccoli. If you love chicken try our zesty Sheet Pan Chicken with Lemon and Baby Potatoes.
Ingredients for Sheet Pan Salmon Dinner with Asparagus:
Protein and Vegetables:
- Salmon – 1.5 pounds cut into 4 equal pieces
- Salt & Pepper
- Asparagus – 10 oz.
- Broccoli – 8 oz.
- Sesame Oil
- Sesame Seeds
Asian Salmon Marinade Ingredients:
- Soy Sauce
- Maple Syrup
- Rice Vinegar
- Sambal Oelek (or Sriracha)
- Sesame Seeds
How to make Asian Sheet Pan Salmon:
- Preheat the oven to 400°F. Bring salmon to room temperature
- Slice salmon into equal-sized pieces, rinse and pat dry then season with salt and pepper
- Trim asparagus and broccoli
- Make the marinade by whisking together all of the ingredients in a small bowl or measuring cup
- Brush a sheet pan with sesame oil
- Place asparagus and broccoli on the sheet pan, drizzle with sesame oil and toss to coat well. Spread out in a single layer on the pan to ensure even roasting
- Place salmon pieces, skin side down, on the baking sheet
- Pour the Asian marinade over the salmon to completely coat it
- Bake for 15-18 minutes. Cooking time will depend on the thickness of the salmon
- Halfway through the cooking time remove the pan and brush salmon with the reserved 3 Tablespoons of Asian marinade. Shake the pan gently and return to the oven to finish cooking
- Salmon should be cooked to an internal temperature of 140°F and the asparagus and broccoli should be fork tender
- Remove from the oven and leave everything on the pan for 5 minutes.
- Sprinkle with sesame seeds and serve
What’s the best kind of salmon to bake?
Salmon is perfect for oven roasting and cooks quickly at a high temperature. It’s always best to stop cooking when the internal temperature reaches 140°F and then let the salmon rest for about 5 minutes to finish cooking (and reach 145°F). This method will ensure the salmon does not overcook and dry out.
We are big fans of King (or Chinook) Salmon from the Pacific Ocean. You could also use Coho or Sockeye. Pacific Salmon are all primarily wild-caught, have a reddish-orange color, and are typically considered to be the healthiest salmon. Atlantic salmon is generally farm-raised and has a pale pink color.
What to serve with Salmon:
Salmon is a perfect match with asparagus but also goes well with other vegetables. Try it with red, orange and yellow peppers, brussels sprouts, green beans, carrots, zucchini or broccolini.
Salmon always pairs well with any kind of rice. We like to add a side of steamed jasmine rice to serve with this Asian style dinner.
If you want a smaller dinner you can easily prepare this Asian Salmon sheet pan dinner recipe without any vegetables, or try just sheet pan salmon and asparagus. Asian salmon or Asian glazed salmon are easily made using this easy Asian marinade, as well.
Your Sommelier Wine Pairings:
When pairing wine with salmon always be mindful of the sauces and spices you are using, along with the way you prepare the salmon. Both can have an impact on your wine pairing decisions.
- The Asian flavors in our salmon will really shine when paired with a aromatic crisp white wine such as a dry Riesling or a Pinot Gris.
- When adding asparagus to the dish a rich sparkling wine, Champagne or a dry grassy Sauvignon Blanc all make a wonderful companion.
- For the red wine lover we have something for you too! Look for a new world light bodied Pinot Noir. The western United States has many lovely Pinot Noir options that will make for an excellent pairing.
Sheet Pan Salmon with Asparagus
- ¼ cup Soy sauce, low sodium preferred
- 4 Tablespoons Maple syrup (or honey)
- 2 Tablespoon Rice vinegar
- 1 Tablespoon Sambal Oelek (or Sriracha, Gojuchang, or similar Asian Chile Paste)
- 1 Tablespoon Sesame seeds, toasted
- 1 teaspoon Ginger, freshly grated
- 1 Tablespoons cilantro, roughly chopped
Protein and Vegetables:
- 1.5 pounds Salmon Fillets, cut into 5-6-ounce pieces
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper, freshly ground
- 10 ounces asparagus, trimmed
- 8 ounces broccoli florets
- 2 Tablespoon Sesame oil, divided
- 1 Tablespoon Toasted sesame seeds, for garnish
- Preheat oven to 400°F and move an oven rack to the top third of the oven.
- Slice salmon fillets into equal-sized pieces and pat dry. Sprinkle with salt and pepper. Wash and trim the asparagus and cut broccoli into florets.
- In a small bowl whisk together marinade ingredients and set aside. Reserve and set aside about 3 Tablespoons of the marinade.
- Brush a baking sheet with 1 Tablespoon of sesame oil. Add the asparagus and broccoli to the pan and toss with the remaining 1 Tablespoon sesame oil, making sure vegetables are well coated, and spread out on the sheet pan in a single layer.
- Place the salmon, skin side down, on the same large baking sheet. Pour marinade (except for 3 TBL reserved) over the top of the salmon fillets to cover and coat well.
- Bake in preheated oven for 15-18 minutes (thicker cuts of salmon may require longer). Shake the pan lightly during cooking a few times. Halfway through the cooking remove the pan from oven and brush remaining reserved marinade on the salmon
- The salmon should be lightly roasted (internal temperature of about 145°F), and the asparagus and broccoli should be fork tender.
- Remove pan from the oven. Let everything rest for 5 minutes on the pan. Sprinkle with sesame seeds and. Serve warm with rice if desired