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Sheet Pan Salmon

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)!


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


-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.

-Serve immediately.

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