Baked Salmon and Asparagus

There’s something truly special about a dish that marries simplicity with elegance, and that’s precisely what you’ll find in Baked Salmon and Asparagus. I remember the first time I prepared this for my family, the aroma wafting through the kitchen was simply irresistible. As the salmon broiled, the rich flavors of the hoisin sauce mingled beautifully with the earthy asparagus, creating a dish that felt both indulgent and healthy. It was one of those moments where you just know you’ve created something memorable. This recipe has become a staple in our home, capturing the essence of a comforting meal that doesn’t require hours of preparation.

What to Buy for Baked Salmon and Asparagus

When making Baked Salmon and Asparagus, the quality of your ingredients can make all the difference. Fresh, high-quality salmon is key to achieving that melt-in-your-mouth texture, while vibrant asparagus adds a nutritious crunch. The careful selection of flavors, such as hoisin sauce and ginger, ensures a delightful dining experience.

• 46-ounce center-cut, skin-on salmon fillets: Rich in omega-3 fatty acids, this salmon serves as the star of the dish, providing both flavor and health benefits.
• Kosher salt: Essential for seasoning, it enhances the flavors of the salmon and asparagus without overpowering them.
• Freshly ground black pepper: A classic seasoning to balance and elevate the dish’s flavors.
• 1 pound thin or medium-size fresh asparagus: Crisp and tender, asparagus adds a delightful crunch and nutritional value.
• ½ cup hoisin sauce: This sweet and savory sauce provides a delicious glaze, infusing the salmon with an Asian flair.
• 1 tablespoon grated fresh ginger or 1½ tablespoons ginger paste: Adds a zesty kick that pairs wonderfully with the hoisin sauce.
• 2 tablespoons low-sodium soy sauce: Enhances umami flavor without making the dish too salty.
• 1 tablespoon vegetable oil: Used for sautéing and drizzling, it adds moisture to the dish.
• 6 scallions or green onions sliced diagonally, divided: They contribute a fresh, mild onion flavor and a pop of color.
• ¼ teaspoon crushed red pepper flakes: For those who like a little heat, this adds the perfect amount of spice.
• Olive oil for drizzling: Adds richness and depth to the dish.
• 1 fresh lemon halved: The juice brightens the flavors and adds acidity.
• Sliced scallions: For garnishing, they add freshness and a beautiful presentation.
• Chopped fresh cilantro: Optional but adds a refreshing herbal note.
• Fresh lemon slices: For serving, they enhance the dish’s look and taste.

How to Assemble Baked Salmon and Asparagus

Preparing Baked Salmon and Asparagus is quite simple, making it a favorite in our household. Just follow these straightforward steps, and you’ll have a delicious meal ready in no time!

1. Start by patting the salmon dry with paper towels. This helps to get that gorgeous, crispy skin. Lightly sprinkle both sides with kosher salt and freshly ground black pepper to enhance the flavor.
2. Next, place the seasoned salmon in a zipper-lock plastic bag. It’s a great way to marinate without making a mess!
3. In a small bowl, whisk together the hoisin sauce, ginger, soy sauce, and vegetable oil. Add half of the sliced scallions and the crushed red pepper flakes to the mixture. This sauce is where the magic happens!
4. Reserve 2 tablespoons of the marinade to use as a glaze while cooking the salmon. Pour the remaining marinade over the salmon in the bag, seal it tightly, and press out as much air as possible. This allows the flavors to infuse beautifully.
5. Refrigerate the marinating salmon for at least 30 minutes but no longer than 10 hours. Remember to flip the bag over a few times, ensuring even marination.
6. While the salmon marinates, wash and dry the asparagus. Cut off the woody ends, and if necessary, peel any thick spears from the middle toward the root end. Be careful not to peel too much, as the core is sweet.
7. Wrap the asparagus in a paper towel and refrigerate until you’re ready to use it. This will keep it fresh!
8. Remove the salmon and asparagus from the fridge 15 minutes before cooking. Preheat your oven to broil, setting the rack to the middle position.
9. Cover a rimmed baking sheet with foil and spray it with nonstick cooking spray. This will make cleanup easier.
10. Transfer the salmon to the center of the prepared baking sheet, skin-side down, spacing the fillets about an inch apart. Place half of the asparagus on each side of the salmon. Lightly season the asparagus with salt and pepper.
11. Drizzle the salmon and asparagus with a little olive oil, and spoon 1 tablespoon of the marinade over each salmon fillet. Squeeze the juice from half a lemon over everything, discarding the extra marinade from the bag.
12. Broil the salmon and asparagus for about 7 minutes. Remove from the oven and drizzle the reserved marinade over the salmon.
13. Flip the asparagus to ensure even cooking.
14. Broil for another 2 to 3 minutes until the salmon is just translucent in the center, with an internal temperature of 125°F. The asparagus should be crisp yet tender.
15. Drizzle the finished dish with the remaining lemon juice and sprinkle with fresh scallions and/or cilantro. Serve immediately and enjoy your masterpiece!

Tips for Success

To help you create the perfect Baked Salmon and Asparagus, here are some tried-and-true tips.

• Storage: Store any leftovers in an airtight container in the fridge. They’ll be good for up to two days.
• Freezing: If you’ve made extra, you can freeze the cooked salmon for up to three months. Just remember to thaw it in the fridge before reheating.
• Pairing: This dish pairs beautifully with a light salad or some quinoa to keep it healthy.
• Green options: Consider adding other vegetables such as bell peppers or zucchini to the baking sheet for extra color and nutrition.
• Don’t overcook: It’s easy to overcook salmon. Keep it tender and juicy by checking it regularly as it broils.

Best Served With

When it comes to enjoying your Baked Salmon and Asparagus, the right pairings can elevate your meal to new heights. Here are some great options to consider:

• Quinoa or Brown Rice: These side dishes add a wholesome grain component, making your meal hearty and satisfying.
• Light Salad: A refreshing salad with mixed greens and a citrus vinaigrette complements the rich flavors of the salmon.
• Roasted Potatoes: For a comforting addition, serve alongside some crispy roasted potatoes. They add a lovely texture contrast.
• Seasonal Vegetables: In spring, embrace asparagus season by pairing with other seasonal veggies like snap peas or radishes.
• White Wine: While I can’t suggest alcohol, a non-alcoholic sparkling beverage pairs beautifully and adds a festive touch to your meal.
• Enjoy with Friends: This dish is perfect for sharing, making it great for family gatherings or dinner parties.

FAQ

Conclusion

Baked Salmon and Asparagus is a dish that beautifully combines flavor, nutrition, and ease of preparation. With its enticing aroma and vibrant presentation, it’s sure to impress at any table. I encourage you to try this recipe tonight and experience the wonderful flavors for yourself. You won’t be disappointed!

Baked Salmon and Asparagus

Experience the perfect balance of health and flavor with Baked Salmon and Asparagus. This easy weeknight dinner features delicate salmon fillets and vibrant asparagus drizzled with a savory hoisin glaze. It's simple, quick to prepare, and a delightful dish to impress your loved ones.

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 46 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 or ginger paste
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon vegetable oil
• 6 scallions or green onions sliced diagonally
• ¼ teaspoon crushed red pepper flakes
• Olive oil for drizzling
• 1 fresh lemon halved
• Sliced scallions
• Chopped fresh cilantro
• Fresh lemon slices

Equipment

• Baking Sheet
• Instant Read Meat Thermometer

Method

 

1. Pat the salmon dry with paper towels and lightly salt and pepper both sides. Place the salmon in a zipper-lock plastic bag.
2. In a small bowl, whisk together the hoisin sauce, ginger, soy sauce, vegetable oil, half of the 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 hoisin glaze/marinade over the salmon in the bag, seal the bag, pressing out as much air as possible. Refrigerate 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.
3. Refrigerate the reserved glaze in a small airtight container until ready to use.
4. 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. This asparagus doesn't need to be peeled.
5. 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.
6. 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 marinade over each salmon fillet. Drizzle the salmon and asparagus with the juice from ½ lemon. Discard the extra marinade from the bag.
7. Broil the salmon & asparagus 7 minutes, remove from the oven and drizzle the salmon with the 2-tablespoons reserved glaze/marinade. Flip the asparagus over.
8. Broil the salmon and asparagus 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.
9. Drizzle the salmon and asparagus with the juice from the remaining half lemon, sprinkle with chopped green onions and/or cilantro. Serve & enjoy!

Notes

• Tip 1: Store any leftovers in an airtight container in the fridge. They’ll be good for up to two days.
• Tip 2: If you've made extra, you can freeze the cooked salmon for up to three months. Just remember to thaw it in the fridge before reheating.
• Tip 3: This dish pairs beautifully with a light salad or some quinoa to keep it healthy.
• Tip 4: Consider adding other vegetables such as bell peppers or zucchini to the baking sheet for extra color and nutrition.
• Tip 5: It's easy to overcook salmon. Keep it tender and juicy by checking it regularly as it broils.

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Meet Quinn Taylor

Great food doesn't have to be complicated, it just has to be smart. I focus on streamlining our recipes so you get maximum flavor with minimum stress. I cooked, timed, and tasted this dish multiple times to ensure it fits perfectly into your busy life while still delivering that 'wow' factor.