Sheet Pan Honey Glazed Salmon with Asparagus (30 Minute Meal)

This baked salmon recipe is one of those easy recipes you’ll find yourself making over and over again because it:

• Utilizes healthful ingredients like salmon filets, fresh asparagus, lemon juice, and honey.
• Stores well in the fridge and freezer when placed in an airtight container, meaning it’s great to make ahead of time for packed lunches and quick dinners.
• Cooks on just one baking sheet, making cleanup a breeze.

An extremely nutritious source of protein, we try to include salmon in our diets at least once a week with these healthy salmon recipes. Not only is it delicious when cooked in the oven, stovetop, or grilled, but salmon is also:

• A complete protein, containing all 9 essential amino acids
• An excellent source of monounsaturated fat (including omega-3 fatty acids) while being low in saturated fat
• A rich source of B vitamins
• Relatively high in minerals, including potassium and selenium

Is it better to bake or fry salmon?

We’ll never say no to a serving of pan fried salmon. However, we typically prefer to bake it rather than cook it on the stovetop. This is because it’s easier to keep moist and allows us enough time to prepare a few extra sides.

Should I remove the salmon skin before cooking?

No, leaving the salmon skin on and placing it skin side down on the baking sheet will help your fish cook more evenly while adding extra flavor to the protein.

How long does this recipe last?

Once fully cooled, leftover salmon and asparagus can be transferred to an airtight container and stored in the fridge for up to 3 days.

Can I freeze leftover salmon?

Yes, leftover cooked salmon and asparagus can be transferred to a freezer-safe container and kept frozen for up to 2-3 months.

How should I reheat leftovers?

When you’re ready to eat, let your leftovers thaw in the fridge overnight. Then, warm them in the microwave or in a skillet on the stovetop over medium heat.

This honey glazed salmon is bursting with flavor as is. However, if you want to enhance the glaze even further, pat the fillets down with paper towels before tossing them with the sauce. Then, allow your salmon filets to marinate in the fridge for up to 4 hours. Also, feel free to add a dash of paprika, red pepper flakes, or sriracha to the glaze if you want a little extra kick.

Ingredients

• 1 lb fresh wild caught salmon (3-4 filets) 
• ¼ cup coconut aminos*
• ⅓ cup pure honey
• 4 cloves garlic (1 ½ tablespoons) 
• Juice of ½ lemon (1-2 tablespoons)
• ¾ to 1 lb. asparagus, ends trimmed
• 1 tablespoon avocado oil or olive oil
• ¼ teaspoon fine salt
• ¼ teaspoon black pepper
• 4 lemon wedges
• 1 tablespoon cornstarch or 1 ½ tablespoons arrowroot powder 
• 1 tablespoon water
• 2 green onions, sliced on the bias, green part only (optional)

1. Preheat the oven to 425℉. Optional: Line a large baking sheet with parchment paper for easy clean-up.
2. In a small bowl, combine the coconut aminos, honey, garlic, and lemon juice; whisk until the honey dissolves into the mixture. Pour half of the mixture over the salmon in a bowl or container and turn to coat the salmon (can marinate salmon with sauce in the fridge for a few minutes or up to 4 hours, if desired). Pour the other half of the liquid mixture in a small saucepan; set aside.
3. Toss the asparagus with oil, salt, and pepper. Spread asparagus out over the prepared baking sheet. Nestle the marinated salmon among the asparagus on the baking sheet and add the lemon wedges. Discard any liquid remaining in the bowl that was used to marinate the salmon.
4. Transfer the sheet pan to the oven and bake the salmon and asparagus for 10 minutes.

5. Meanwhile, place the saucepan with the liquid over medium-high heat and bring to a simmer. In a small bowl, whisk together the cornstarch and 1 tablespoon water until the cornstarch is dissolved and the liquid looks milky white. When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the mixture to a simmer, stirring occasionally. Continue to heat for 2-3 minutes, or until the liquid thickens. Remove from heat and let sit for a few minutes to thicken further.

6. When the baking time is up, remove the salmon and asparagus from the oven and turn the oven to the broil setting. Spoon or brush the glaze over the salmon and asparagus. Return the sheet pan to the oven and broil for 1 to 2 minutes, until the glaze starts to turn golden. Watch closely to avoid burning.

7. Garnish with sliced green onions. If desired, serve over cooked rice. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

*coconut aminos (also called coconut liquid aminos) has a similar savory taste to soy sauce but slightly milder and sweeter, plus it contains 70 percent less sodium than traditional soy sauce. If you don’t have coconut aminos, you can sub in half the amount of soy sauce, shoyu, or tamari and mix with the same amount of water (ie: 1/4 cup soy sauce mixed with 1/4 cup water)

Nutrition Information

• Serving Size: 1/4 of the salmon and asparagus with glaze
• Calories: 248
• Fat: 9 g
• (Sat Fat: 1 g)
• Sodium: 299 mg
• Carbohydrate: 17 g
• (Fiber: 2 g
• Sugar: 11 g)
• Protein: 25 g
• Cholesterol: 62 mg

© The Real Food Dietitians