Oven Baked Salmon and Asparagus

Grilled salmon with sesame seeds and chili, served with asparagus, yellow bell peppers, and a grain base.

Oven Baked Salmon and Asparagus

Oven-baked salmon and asparagus make the perfect one-pan dinner for busy nights. The salmon turns tender, the asparagus stays crisp, and a touch of sweet chili sauce ties it all together.

Course Main Course, Main dishes

Cuisine American, International

Keyword asparagus recipe, bake salmon, baking sheet, fillet, garlic butter, lemon, lemon juice, salmon and asparagus, salmon fillets, salmon recipe, salt and pepper, sheet pan salmon and asparagus

Prep Time 5

Cook Time 20

Servings Servings

Calories 149kcal

Author Zuzana Paar

Equipment

Ingredients

2 Pieces Salmon Fillet 8.4 oz
5 Pieces Asparagus 5 oz
1/2 Piece Yellow Pepper 2.82 oz
1 Tablespoon Olive Oil 15 ml
4 Tablespoons Sweet Chili Sauce low carb

US Customary - Metric

Instructions

Preheat oven to 375°Fahrenheit (190°Celsius) and line a baking sheet with parchment. Wash and chop the yellow bell pepper into cubes and slice the asparagus into 3–4 pieces each.
Place salmon fillets on one side of the sheet and spoon low-carb sweet chili sauce over each, letting some drip onto the veggies for extra flavor.
Arrange the vegetables around the salmon, drizzle with olive oil, and toss to coat. Bake for 20 minutes or until the salmon flakes easily and the veggies are tender.

Notes

Choose fresh salmon fillets: Fresh salmon cooks more evenly and has a richer flavor than frozen. Look for firm flesh with a mild scent for the best results.
Evenly cut asparagus: Trim the tough ends and make sure the spears are similar in size so they cook at the same rate. This helps prevent some pieces from overcooking while others remain underdone.
Use olive oil and seasonings: Lightly coat the salmon and asparagus with olive oil, salt, and pepper before baking. This adds flavor and helps the vegetables roast without sticking.
Check for doneness carefully: Salmon should flake easily with a fork, and the asparagus should be tender but still slightly crisp. Avoid overcooking to maintain the juicy texture of the fish.

Nutrition