Indulge in One Pan Salmon and Asparagus, a delightful dish designed for two. This recipe showcases succulent, flaky salmon that is expertly baked to achieve a perfect, golden crust. It’s generously drizzled with a rich honey Dijon sauce that adds a sweet and tangy flair, perfectly complementing the fish.
To elevate the presentation and texture, slivered almonds are sprinkled on top, offering a delightful crunch.
Accompanying the salmon is tender asparagus, lightly roasted to retain its vibrant color and crispness, creating a harmonious blend of flavors and nutrition in every bite. Enjoy a hassle-free, delicious meal that is as pleasing to the eye as it is to the palate.
Table of Contents
- Why I love this recipe
- Expert tips
- Process shots for Roasted Salmon and Asparagus
- You may also enjoy
Why I love this recipe
The salmon is tender and delicious with a lovely crunch provided by the almonds. The asparagus is perfectly tender-crisp, enveloped in a delightful blend of garlic and Parmesan cheese. This recipe is not only quick and easy but also a culinary delight that can be prepared in just 20 to 25 minutes.
Need something to go with it? Try this Chocolate Cake with Salted Caramel Sauce or these Chocolate Peanut Butter Lava Cakes.
Expert tips
Store leftover salmon and asparagus in the fridge in an airtight container for 3-4 days. It can also be frozen.
Process shots for Roasted Salmon and Asparagus
You may also enjoy
- Balsamic Honey Salmon
- Baked Salmon and Brussels Sprouts
- Grilled Salmon with Sweet Chili Sauce
- Salmon Burgers
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Baked Salmon and Asparagus Recipe
Equipment
Ingredients
- 1-1/2 teaspoons cornstarch
- 2 Tablespoons butter (melted)
- 1 teaspoon Worcestershire sauce
- 2 Tablespoons honey
- 1 Tablespoon Dijon mustard
- Dash pepper
- 2 large salmon fillets
- ¼ cup slivered almonds
- 1 teaspoon minced garlic
- 1 Tablespoon olive oil
- 3 Tablespoons grated Parmesan cheese
- ½ pound asparagus (fresh, trimmed)
Instructions
- Preheat your oven to 425 degrees F.
- Spray a 9 x 13 baking dish with non-stick spray and set aside.
- In a small bowl, combine the cornstarch, butter and Worcestershire sauce until smooth.
- Stir in the honey, mustard and pepper.
- Place the salmon in the center of the baking dish. Drizzle with the honey mixture.
- Sprinkle the almonds over the sauce.
- In a medium bowl, stir the asparagus, garlic, olive oil and Parmesan cheese until well coated.
- Arrange the asparagus around the salmon fillets, scraping the contents of the bowl over the asparagus.
- Bake for 15-20 minutes or until fish flakes easily with a fork.
Notes
- Store leftover salmon and asparagus in the fridge in an airtight container for 3-4 days. It can also be frozen.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
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