This easy salmon and asparagus sheet pan recipe is a delicious meal that’s ready in under 45 minutes! It’s the perfect dinner for busy evenings when you still want something nutritious on the table. The honey glaze is made from pantry staples and comes together in minutes, bringing lots of flavor for minimal effort.
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Lizzie’s Notes
If there was ever a meal worthy of a repeat spot on your dinner menu, it’s this one! First, it’s a sheet pan meal, which comes with an innate simplicity. Second, it’s a delicious way to get veggies and their ideal companions — lean protein and healthy fat — on your plate. If you’re a regular reader, you know how much I love protein, fat, and fiber at every meal!
There’s really no reason not to try this salmon and asparagus sheet pan dinner. But in case you needed one final push… honey soy glaze. I repeat. HONEY SOY GLAZE! It’s so good it needs all caps.
If your weeknight cooking has been put on the backburner, don’t waste any more of your precious time planning dinner. This post is all you need.
Ingredients and Substitutions
- Salmon: I typically use wild-caught sockeye salmon, but you can use any kind that’s available to you and that you enjoy.
- Asparagus: If you need a substitute, green beans are worth a try. I recommend gently steaming them for a couple minutes before roasting. Be sure to drain and pat dry before adding them to the baking sheet.
- Reduced sodium soy sauce: Use tamari or coconut aminos if you need a gluten-free option.
- Honey: Sub brown sugar or even maple syrup if you don’t have/want honey.
- Rice vinegar: Lime juice makes a nice substitute. You can also omit if you don’t have either of these ingredients.
- Garlic: Use freshly minced/pressed or ½ teaspoon garlic powder.
- Ginger: I like to use ground ginger since I don’t typically have fresh ginger on hand, but you can substitute a teaspoon or two of fresh ginger if that’s what you prefer.
Instructions
The full recipe card for this salmon and asparagus sheet pan meal is at the bottom of the post. Here’s a preview of the steps with photos to help you in the kitchen.
Put salmon fillets and asparagus on a baking sheet. Toss the asparagus in olive oil, salt, and pepper.
Prep the glaze. Combine soy sauce, honey, rice vinegar, garlic, and ginger in a saucepan. Bring to a boil over medium heat. Cook for 3 to 6 minutes, stirring often and watching the heat to prevent burning, until slightly thickened.
Spoon the glaze onto the salmon. Drizzle some glaze on the asparagus if desired.
Bake until the salmon flakes easily with a fork and reaches an internal temperature of 145 degrees F/63 degrees C.
Storage and Reheating
I don’t usually recommend storing salmon to reheat at a later time, since it’s best enjoyed right away. However, if you have leftovers and want to warm them up, you can try reheating it in the the air fryer for a few minutes at 300 degrees F or in the oven loosely covered with foil also at 300 degrees F until warm. The microwave is also an option, but I suggest reheating at 50% power in 30-second intervals to avoid drying out the salmon.
You can reheat the asparagus alongside the salmon in the same ways mentioned above. Keep leftovers in an airtight container in the fridge for up to 2 days.
Serving
This salmon and asparagus sheet pan meal pairs well with brown rice, quinoa, rice noodles, or pearl couscous. Consider doubling the ingredients for the glaze to have some extra to drizzle over everything. Serve with riced cauliflower or spaghetti squash for a low-carb option.
More Salmon and Veggie Recipes
Love this easy dinner? Try these other recipes featuring salmon with vegetables:
📖 Recipe
Salmon and Asparagus Sheet Pan Dinner
Equipment
- Baking sheet (preferably a large one/half sheet pan)
Ingredients
Salmon and asparagus
- 1 pound salmon - cut into 3 to 4 fillets, about 4 to 5 ounces each
- 1 pound asparagus - trimmed
- 2 teaspoons extra virgin olive oil
- Salt - to taste
- Freshly ground black pepper - to taste
- Grain or side of choice - for serving, optional
Honey soy glaze
- ¼ cup reduced sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon rice wine vinegar
- 2 cloves garlic - minced or pressed
- ½ teaspoon ground ginger - sub 2 teaspoons minced fresh ginger
Instructions
- Preheat the oven to 400℉/204℃. Line a large baking sheet with parchment paper or foil for easy cleanup. If you want to serve this dish with a grain or other side, prepare it at this time if needed.
- Place the salmon fillets skin side down in the center of the baking sheet. Toss the asparagus with 2 teaspoons extra virgin olive oil, salt, and pepper and spread out in a single layer surrounding the salmon.Note: You will see that I used 2 salmon fillets when photographing this recipe, but I recommend using 3 or 4 for the amount of glaze.
- In a small saucepan, combine ¼ cup reduced sodium soy sauce, 3 tablespoons honey, 1 tablespoon rice wine vinegar, 2 cloves garlic (minced), and ½ teaspoon ground ginger. Bring to a boil over medium heat, stirring frequently, and cook for 3 to 6 minutes until slightly thickened. Watch closely to prevent burning, and turn down the heat as needed. It will thicken quickly, so you should remove it from heat just as it becomes slightly thickened so that you can still spoon/pour it over the salmon.
- Spoon about ¾ of the glaze over the salmon fillets and use a brush if needed to make sure they are coated. Drizzle a few spoonfuls over the asparagus spears if desired, or save the rest of the glaze for serving instead.
- Bake the salmon and asparagus for 12 to 15 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145℉/63℃. The asparagus should be easily pierced with a fork. Cooking time will vary depending on the thickness of your salmon. Salmon that's about one inch thick takes 12 to 15 minutes to cook.
- Serve the salmon and asparagus drizzled with the remaining glaze and with a grain or carbohydrate of your choice (optional). Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Consider doubling the ingredients for the glaze to make more to have for serving.
- This recipe is best enjoyed right away but leftovers can be stored in an airtight container in the fridge for 2 days. Reheat in the air fryer or oven at 300 degrees F/149 degrees C. If reheating in the oven, cover the salmon loosely with foil. You can also reheat salmon and asparagus in the microwave at 50% power in 30-second intervals until warmed through.
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