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Lately, I’ve been contemplating what it means to create and make weeknight meals. Instead of only trying to create a recipe that’s quick, we need recipes to be full of flavor that satisfies our cravings.
Salmon is oftentimes the protein that I think of first when I want something quick, healthy, and filling. To make sure this is an option, I keep wild-caught salmon fillets in the freezer. They come individually wrapped so I can easily portion out how many I may need.
Salmon roasts quickly, and during weeknight preparation, I try to make meals in as few pans as possible. To achieve this in this recipe, I roast asparagus alongside the salmon. Asparagus is in season during the spring and roasts at about the same time as the fillets. It’s fresh, seasonal, and super filling!
The ingredients in this sheet pan salmon recipe
- Asparagus comes into season in late April and generally runs through the month of May. To use, remove the dry ends of the asparagus, which will not become tender during roasting, by breaking off the bottom one inch of the stalk.
- Olive oil, salt, and pepper are all that is needed to allow the asparagus flavor to really shine. Oil is necessary during the roasting to create caramelization and flavor.
- Lemon juice is squeezed over the asparagus right before serving to bring out the fresh flavor as well as add in some brightness.
- Salmon fillets are a staple that can easily be kept in the freezer. To use, thaw the fillets in the refrigerator the night before using and then pat dry. Salmon becomes overcooked quickly, so make sure to check the temperature and remove it from the oven at 120°F. Once it rests for five minutes outside the oven, the temperature will reach 125°F, which is perfect.
- Dijon mustard is a great way to add some seasoning to salmon. The Dijon has a tangy sharp flavor that cuts through the fatty salmon.
- Maple syrup is mixed with mustard to create a sweet balance.
- Everything bagel seasoning has salt, dried onion, sesame seeds, and other seasonings that add immense flavor with little work.
The ingredients and preparations are simple but the meal is filling and delicious. This meal can easily be prepared and cooked in about 30 minutes. But more importantly, the short time does not take away any flavor.
The flavors of the fresh asparagus and seasoned salmon will leave everyone happy and satisfied.
More weeknight meals
Squash Kale Lasagna
Kielbasa with Cabbage & Apple
The Best Homemade Goulash
One Skillet Lemon Chicken with Orzo & Kale
Watch how to make this sheet pan salmon
Sheet Pan Salmon & Asparagus
- 1 lb asparagus washed with the dried ends removed
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- 4 5-oz salmon fillets
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 2 tsp everything bagel seasoning
- Preheat the oven to 375°F.
- Lay the asparagus on a large baking sheet. Drizzle with oil and rub to cover the asparagus in the oil. Sprinkle with salt and pepper and spread to an even layer.1 lb asparagus, ½ tsp salt, ½ tsp black pepper, 1 tbsp olive oil
- In a small bowl, mix the Dijon mustard and maple syrup to combine. Nestle the salmon fillets in between the asparagus. Brush the top of the salmon with the prepared mustard and syrup. Sprinkle the brushed salmon with the everything bagel seasoning.1 tbsp Dijon mustard, 1 tbsp maple syrup, 2 tsp everything bagel seasoning, 4 5-oz salmon fillets
- Place the sheet pan in the preheated oven. Roast until the salmon reaches 120°F and the asparagus is tender, 8-12 minutes. Remove the sheet pan from the oven and allow the salmon to rest for 5 minutes before serving. Top the asparagus with fresh lemon juice.1 tbsp lemon juice