Description

With our easy Sockeye Salmon recipe, you’ll enjoy perfect flakiness and juicy salmon alongside tender roasted asparagus cooked in the same pan!

Ingredients

Scale

4 (5 to 6 ounces, each) sockeye salmon fillets
2 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons fresh chopped parsley
1 teaspoon fresh chopped thyme leaves
⅓ cup lemon juice
1 pound asparagus
1 teaspoon salt
½ teaspoon freshly ground black pepper
lemon slices

Instructions

Preheat: Preheat the oven to 400˚F.
Prepare Pan: Brush a rimmed baking sheet with 1 tablespoon olive oil.
Season Salmon: Place the salmon fillets skin-side-down on the baking sheet and brush each fillet with the remaining olive oil. Rub the salmon fillets with garlic, parsley, and thyme. Pour the lemon juice over the fillets.
Add Vegetables: Arrange the asparagus around the fillets in a single layer. Toss around so to coat with the olive oil. Season the salmon and the asparagus with salt and fresh ground black pepper.
Roast: Roast for 10 to 12 minutes or until an instant-read thermometer inserted into the salmon registers at 140˚F to 145˚F. Remove from oven and let stand for a few minutes.
Garnish: Garnish with lemon slices and serve with the asparagus.

Notes

Pat the sockeye salmon fillets dry with a paper towel before adding the herbs and garlic. Cook the fillets skin side down. To get a slight browning on top, set your broiler to HIGH in the last couple minutes of cooking. Store leftover fish in an airtight container in your fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 fillet with asparagus
Calories: 296 kcal
Sugar: 3 g
Sodium: 648 mg
Fat: 16 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 3 g
Protein: 31 g
Cholesterol: 78 mg

Keywords: baked sockeye salmon, lemon garlic salmon, sheet pan salmon, roasted asparagus