With a large family to feed and not much time on my hands, I’m a big fan of one-pan meals. (In fact, I based my whole cookbook on the concept.) I already make large pans of roasted vegetables weekly, but we eat a lot of seafood these days as well so this salmon asparagus sheet pan recipe is a new favorite.
The family loves this meal (and I love how quickly salmon thaws!). With only 30 minutes to prepare and one pan to wash, this recipe is perfect for a quick healthy option on a busy weeknight.
Easy Salmon Asparagus Recipe (in One Pan!)
Salmon tops my list of healthy, sustainable seafood choices. It’s lower in mercury than most fish but very high in anti-inflammatory omega-3s … plus it’s simply delicious.
I always opt for wild caught salmon since it’s healthier, but I’ve found a few tricks that make it more affordable. Salmon can be bought in a large filet or even whole at lower prices and then cut down to size. I’ve also found that frozen wild caught salmon is sometimes cheaper than fresh, but just as healthy.
Another way to eat more salmon on a budget is to opt for a high quality canned salmon. Obviously canned isn’t going to work here, but I use it for recipes like these bacon-wrapped salmon cakes (which also feature asparagus as a yummy side).
Omega-3 and Vitamin C: The Perfect Pair
There’s always some controversy in the healthy world, and some experts say that wild caught fish should be limited (or avoided) due to mercury-contaminated waters. I follow these guidelines when shopping for fish and other seafood, this recipe employs a smart tactic for combating mercury exposure.
We need the antioxidant glutathione to detoxify the body, and vitamin C helps to boost and replenish glutathione stores in the body. Since lemon and asparagus are both high to moderately high in vitamin C, it makes sense to pair them with fish.
Mixing these foods not only yields a delicious recipe, but an even healthier one (score!).
An Extra Helping of Healthy Fats, Please!
Kids especially need lots of healthy fats for growth, so sometimes I dress up this meal with a super simple homemade hollandaise sauce. It can easily be whipped up while the meal is in the oven and tastes great both with the salmon and the asparagus. Allow the meal to cool a little before drizzling the sauce on though, as it can become too runny if it’s really hot.
I hope you love this meal as much as we do! Without further ado, here’s how to make a simple Salmon Asparagus Sheet Pan Recipe:
Baked Salmon Asparagus Recipe
Ingredients
- 1 lb salmon deboned and cut into 4 filets
- 1 lb fresh asparagus
- ¼ cup olive oil
- 1 tsp Himalayan salt or Celtic sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 cup parmesan cheese shredded or 1 lemon, sliced
Instructions
- Preheat oven to 400°F.
- Pat salmon dry and place skin side down in the middle of a sheet pan.
- Wash and dry asparagus and break or cut off any tough ends if needed.
- Arrange the asparagus around the salmon.
- Drizzle the salmon and asparagus with the olive oil and sprinkle with spices.
- Top with the parmesan or lemon (or both!) and bake for 15 minutes.
- Serve and enjoy!
Notes
Nutrition
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Are you a seafood eater? Ever added some delicious vegetables with it like this? Share below!
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It was really yummy, and so easy! Thanks for the recipe. We got your cookbook for Christmas and I’ve already given 3 as gifts in two months! You’re an inspiration and have helped us come so far in our journey, thank you!
Our fish shop only sells frozen fish, do I need to thaw before cooking? Looks great and my family loves salmon, I just have always been terrified of trying to cook it myself.
I made this meal tonight and my whole family loved it! I’m so glad to have another quick, healthy, one-pan meal to use regularly!
You mention guidelines that you follow to avoid mercury, but I’m not seeing a link…?
What do you use for cutting boards in the kitchen? I’m working towards eliminating plastics in my home especially in the kitchen. I’m struggling with finding a good option for raw meats.
Wooden or bamboo and I just have one that I always reserve for raw meats.
Does the 1087 mg of sodium come from the teaspoon of added salt or does some of it come from the salmon and asparagus? What can I do to reduce that amount without sacrificing flavor? I would only be making 2 fillets because I don’t think salmon reheats well and there are only 2 of us. Does cutting the recipe in half, cut the sodium by 50%? Or does it stay the same?
Yes, you can reduce the amount of salt you use.