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Baked Salmon and Asparagus

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
Cook Time 10 minutes
Total Time 40 minutes
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.