If your family loves salmon, this is an easy way to get a delicious yet clean dish on the table in no time! The Asian-inspired flavors put a different spin on sheet pan salmon, so those weeknight dinners don’t have to be boring (or hard to clean up)!
SALMON MARINADE INGREDIENTS
4 4-6 oz wild salmon filets
4 Tbsp organic coconut aminos
1 tsp toasted sesame oil
2 garlic cloves, grated
1 tsp fresh ginger, grated
1 tsp organic rice vinegar
1 tsp coconut sugar
1 bunch asparagus, trimmed
3 Tbsp extra virgin olive oil
1 garlic clove, minced
1/2 tsp sea salt
1/2 tsp black pepper
1/2 lemon, juiced
Optional: grated Parmesan cheese
3 lemons, sliced
1/4 bunch green onions, finely chopped
1 tsp sesame seeds
HOW TO MAKE
-In a medium bowl, whisk salmon marinade ingredients together.
-In a large bowl, add in salmon one at a time, coating each with the marinade. Pour remainder of marinade over all salmon filets and let marinate for 20 mins.
-Preheat oven to 400.
-In a separate large bowl, mix all asparagus ingredients together, except Parmesan cheese, and coat asparagus completely.
-Cover a large baking sheet with parchment paper. Place salmon filets skin side down on top of 3 lemon slices each. Make sure they are evenly spread in the middle of the baking sheet.
-Coat each salmon filet with remaining marinade.
-Arrange asparagus around salmon filets. If there are any lemon slices left, place on top of asparagus.
-Bake 15-18 minutes (depending on salmon size and oven). Just make sure salmon flakes easily with a fork and asparagus is tender.
-If adding Parmesan, sprinkle on top of asparagus. Squeeze a little additional lemon juice on top of asparagus as well.
-Sprinkle sesame seeds and green onions on top of each salmon filet.