This Baked Sockeye Salmon recipe is flavored with lemon and garlic, and it’s an easy recipe that makes flaky and juicy sockeye salmon with tender asparagus, all roasted together in the same pan. A fresh and wholesome meal done in around 20 minutes!
I’m sharing a speedy and nutritious sockeye salmon dinner cooked on a single sheet pan. This is a perfectly flaky and succulent sockeye salmon infused with the tang of lemon juice and the goodness of garlic. To that, I add tender asparagus spears beautifully roasted alongside the salmon in the very same pan for convenience and flavor. This fresh and wholesome meal can be on your table in about 20 minutes.
What is Sockeye Salmon?
Sockeye salmon is a species of wild salmon found in the northern Pacific Ocean and the rivers that feed into it; they are in freshwater as babies but migrate to the ocean. This type of salmon has a deep red hue instead of the pink-orange of other varieties. Sockeye is also more oily than other varieties and has a richer flavor, making it a more flavorful treat for salmon lovers.
Why You’ll Love This Baked Sockeye Salmon Recipe
- Nutritious: Sockeye salmon is packed with omega-3 fatty acids, protein, and potassium, making this dish delicious and wholesome.
- Versatile Options: You can easily customize this recipe by adding your favorite vegetables or substituting different herbs and spices.
- One-Pan Wonder: This baked sockeye is a complete meal cooked on a single sheet pan, and it’s all done in about 20 minutes
Ingredients For Sockeye Salmon With Asparagus
- sockeye salmon fillets, patted dry with paper towels
- olive oil for flavor and to prevent the fillets from sticking to the baking sheet.
- garlic
- fresh chopped parsley, thyme, salt, and freshly ground black pepper
- lemon, juiced
- asparagus spears
How to Cook Sockeye Salmon With Asparagus
- Prep: Preheat the oven to 400˚F and brush a rimmed baking sheet with 1 tablespoon olive oil.
- Rub: Place the salmon fillets skin-side-down on the baking sheet and rub each fillet with the remaining olive oil, garlic, parsley, and thyme, and squeeze lemon juice over the fillets.
- Add Asparagus: Arrange the asparagus around the fillets. Toss around to coat with the oil, and season everything with salt and pepper.
- Roast the fish for 10 to 12 minutes or until cooked through.
- Remove and rest: Remove the baking sheet from the oven and let the fish rest for a few minutes.
- Serve: Garnish with lemon slices and serve with the asparagus.
Recipe Tips
- Dry the Fish: Pat the salmon dry with paper towels to help the herbs and garlic adhere better.
- Skin Side Down: Position the fish fillets skin-side-down on the baking sheet to prevent sticking.
- Broil for a Crisp Top: Set your broiler to high during the last few minutes of cooking for a slightly browning finish on the salmon.
- Different Vegetables: You can try this with other vegetables like broccoli, cauliflower, bell peppers, or cherry tomatoes.
Storing and Reheating Leftovers
- Store leftovers in an airtight container in your fridge for about 2 days or freeze for up to 2 months. Thaw in the fridge overnight.
- Reheat the salmon slowly and gently in a skillet to avoid drying it out. Or, you can use cooled salmon leftovers in a salad.
More Quick Salmon Recipes
- Oven Baked Salmon with Lemon Butter Sauce
- Salmon Patties
- Slow Cooker Salmon with Creamy Lemon Sauce
- Garlic Butter Baked Salmon
- Maple Teriyaki Salmon
ENJOY!
Baked Sockeye Salmon with Asparagus
Ingredients
- 4 (5 to 6 ounces, each) sockeye salmon fillets, skin-on, patted dry with paper towels
- 2 tablespoons olive oil, divided
- 2 tablespoons minced garlic
- 2 tablespoons fresh chopped parsley
- 1 teaspoon fresh chopped thyme leaves
- ⅓ cup lemon juice
- 1 pound asparagus, woody ends trimmed off
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- lemon slices, for garnish
Instructions
- Preheat oven to 400˚F.
- Brush a rimmed baking sheet with 1 tablespoon olive oil.
- 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.
- Arrange the asparagus around the salmon 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 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 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 and broil the salmon until slightly browned on top.
- Store leftover fish in an airtight container in your fridge for up to 2 days.
- You don’t have to include the asparagus if you don’t want to. Also, you can use other vegetables in its place, like broccoli or cauliflower florets, sliced bell peppers, cherry tomatoes, etc.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
