Sheet Pan Honey Glazed Salmon
This delightful dish merges the rich flavors of salmon with a sweet, sticky honey glaze and vibrant asparagus, making it perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 lb fresh wild-caught salmon Cut into 3-4 filets, remove skin if desired.
- ¾ to 1 lb asparagus Trimmed and rinsed.
Glazing Liquid
- ¼ cup coconut aminos Can be replaced with soy sauce.
- ⅓ cup pure honey Adjust honey levels to taste.
- 4 cloves garlic Minced for best flavor.
- ½ unit lemon Juiced for brightness.
Oils and Seasoning
- 1 tablespoon avocado oil Can substitute with olive oil.
- ¼ teaspoon fine salt Season to taste.
- to taste unit black pepper Generously season.
Optional Garnishes
- 4 pieces lemon wedges For serving.
- to taste unit sliced green onions Sliced on a bias for garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, place the salmon filets and surround them with the trimmed asparagus.
- In a bowl, whisk together coconut aminos, honey, minced garlic, lemon juice, salt, and pepper.
- Pour the glaze evenly over salmon and asparagus.
Cooking
- Slide the sheet pan into the preheated oven and bake for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is bright and tender.
- If you prefer a thicker glaze, combine cornstarch and water in a small bowl and add to the pan during the last 2 minutes of baking, stirring gently.
Serving
- Remove from the oven and garnish with lemon wedges and sliced green onions.
- Allow the dish to rest for a few minutes before serving.
Notes
Customize by adding fresh herbs or adjusting the glaze ingredients to suit your taste. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.