Sheet Pan Salmon with Asparagus
I realize I’m late to the sheet pan dinner game, but that’s only because I hate to turn on my oven because it heats up the kitchen so much. But I can’t deny the ease of this sheet pan salmon with asparagus! Add some purple cabbage for color and when it’s out of the oven, douse everything with a simple pomegranate mignonette sauce. Makes it seem much fancier and more complicated than it is. Let’s make sheet pan salmon with asparagus!
*Ingredient note* Pomegranate molasses is just pomegranate juice that’s been boiled down until (almost) thick as molasses. It’s tart and a little sweet and very fruity. I use it pretty often in salad dressings (this date and kale salad is perfection) and in this light and refreshing mignonette. Look for it in middle-eastern markets (though I just got mine at my regular store in the international foods aisle). If you don’t want to mess with it, use lemon juice in a smaller amount.
Regarding the asparagus, I try to find skinny spears for this sheet pan recipe so that they cook through in the same time as the salmon. But I don’t think there’s any real difference in taste so just use the asparagus you can find.
PrintSheet Pan Salmon with Asparagus
Fast, easy, and healthy sheet pan dinner
- Prep Time: 8
- Cook Time: 12
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
2 – 5 ounce portions salmon
1 small bunch fresh asparagus
1 cup thinly sliced purple cabbage
1 tablespoon olive oil
salt
Pomegranate mignonette sauce:
2 tablespoons minced shallot
2 tablespoons white wine vinegar or rice vinegar
1 tablespoons pomegranate molasses
1 tablespoon water
Instructions
Preheat oven to 425ºF. Lightly oil a sheet pan.
Sprinkle both sides of the salmon fillets with salt (maybe 1/4 teaspoon per fillet) and lay skin-side-down on half of the sheet pan. Toss asparagus and cabbage with olive oil and arrange on the other half of the sheet pan in as thin a layer as possible. Sprinkle with salt. Pop that in the oven and set a timer for 10 minutes.
While the sheet pan dinner cooks, combine the mignonette ingredients in a small bowl. Season with about 1/4 teaspoon salt (maybe more).
Check the sheet pan at 10 minutes. It may need about 2-5 minutes depending not he thickness of your fillets. When salmon is cooked to your liking, remove and plate the salmon and vegetables. Spoon some mignonette over each plate.
Notes
If you’d like a starch with this meal, buttered French bread is easy, and a simple rice pilaf can be started first and left to cook while the sheet pan bakes.
