Sheet Pan Salmon with Asparagus
This easy Sheet Pan Salmon has an Asian marinade plus asparagus and broccoli. It makes a healthy one-pan dinner that's perfect for any night and ready in 30 minutes
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner
Cuisine: American, Asian
Servings: 4 servings
Calories: 425kcal
Marinade:
- 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
Calories: 425kcal | Carbohydrates: 23g | Protein: 38g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 860mg | Potassium: 1257mg | Fiber: 4g | Sugar: 15g | Vitamin A: 970IU | Vitamin C: 57mg | Calcium: 129mg | Iron: 4mg