Imagine transforming ordinary ingredients into a mouthwatering, restaurant-worthy meal that will have your family and friends begging for seconds. This Baked Sockeye Salmon with Asparagus is not just a recipe—it's a culinary adventure that combines the rich, buttery flavor of wild-caught sockeye salmon with crisp, tender asparagus, all perfectly seasoned and baked to perfection. Whether you're a seasoned home chef or a cooking novice, this foolproof recipe will elevate your dinner game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 sockeye salmon fillets
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 1 lemon, sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for baking salmon and will help achieve a nice, flaky texture.
- While the oven is heating, prepare the asparagus. Rinse the asparagus under cold water to remove any dirt. Trim the tough ends of the asparagus by bending each stalk until it naturally snaps, or cut about an inch off the bottom.
- In a large mixing bowl, combine the trimmed asparagus with 1 tablespoon of olive oil. Toss the asparagus to ensure they are evenly coated. Season with salt and pepper to taste.
- On a baking sheet lined with parchment paper or aluminum foil for easy cleanup, arrange the asparagus in a single layer. Place the asparagus in the oven and bake for about 10 minutes.
- While the asparagus is baking, prepare the sockeye salmon fillets. Pat the salmon dry with paper towels to remove excess moisture. This will help the salmon sear nicely in the oven.
- Drizzle the remaining 1 tablespoon of olive oil over the salmon fillets, making sure to coat both sides. Season generously with salt and pepper.
- After the asparagus has baked for 10 minutes, remove the baking sheet from the oven. Push the asparagus to one side of the sheet to create space for the salmon fillets.
- Place the salmon fillets skin-side down on the baking sheet next to the asparagus. Arrange lemon slices on top of the salmon for added flavor and moisture.
- Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
- Once the salmon and asparagus are done, remove the baking sheet from the oven. Let the dish rest for a couple of minutes before serving.
- To serve, place a salmon fillet on each plate alongside a portion of the roasted asparagus. Garnish with additional lemon slices if desired. Enjoy your delicious baked sockeye salmon with asparagus!
Tips
- Always choose fresh, high-quality salmon: Look for bright, firm fillets with a vibrant color and clean ocean smell.
- Pat the salmon dry before seasoning: This crucial step helps achieve a beautiful sear and prevents steaming.
- Don't overcook: Salmon continues cooking after removal from the oven, so take it out when it's just shy of your desired doneness.
- Use a meat thermometer: For perfectly cooked salmon, aim for an internal temperature of 145°F (63°C).
- Fresh lemon is key: The citrus not only adds flavor but helps cut through the richness of the salmon.
- Arrange asparagus in a single layer: This ensures even roasting and prevents soggy vegetables.
- Let the dish rest: Allowing the salmon to rest for a few minutes helps retain its juices and ensures maximum tenderness.
Nutrition Facts
Calories: 372kcal
Carbohydrates: 4g
Protein: 27g
Fat: 28g
Saturated Fat: 5g
Cholesterol: 63mg
