Salmon and Asparagus Sheet Pan Dinner

Honey glazed salmon and roasted asparagus on a plate with a fork.

This easy salmon and veggie recipe features an Asian-inspired glaze made from pantry ingredients, including honey and soy sauce. It's simple, nutritious, and perfect for busy weeknights. Serve with brown rice, noodles, or a side of your choice.

Course Dinner, Main Course

Cuisine American, Asian

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 350kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition