One Pan Salmon with Asparagus

A quick, healthy dinner you can cook on one pan.

introduction

This One Pan Salmon with Asparagus is simple, fast, and full of flavor. If you like easy salmon dinners, you might also enjoy a different take like crispy honey garlic glazed salmon for another quick option. This recipe uses spices, lime, and cilantro to brighten the fish and vegetables.

why make this recipe

You make this recipe because it is fast, low fuss, and uses one pan. It cooks in about 20 minutes and cleans up quickly. The flavors are fresh and bright, and the meal is healthy with protein and vegetables.

how to make One Pan Salmon with Asparagus

1. Heat the oven to 400°F (200°C).
2. In a small bowl, mix 1/2 tablespoon olive oil, 2 cloves grated or minced garlic, and 1 teaspoon garam masala.
3. Season the salmon all over with Celtic sea salt and black pepper. Rub the spice mixture onto the salmon. Set the fillets aside while you cut the vegetables.
4. Cut the red onions in half root-to-stem, peel, and slice into 1/4-inch half-moons.
5. Trim the tough ends of the asparagus and cut the stalks into 1 1/2-inch pieces on a slight bias. Leave the tips whole.
6. Heat 2 tablespoons coconut oil in a large ovenproof skillet over high heat. Place the salmon in the hot pan, top side down, and cook until browned, 3–5 minutes.
7. Transfer the salmon to a plate, browned side up. Do not sear the other side; the fish will finish in the oven.
8. Reduce heat to medium and add the onions. Add another tablespoon of olive oil if the pan looks dry. Cook the onions until lightly golden, about 5 minutes.
9. Add the asparagus and a pinch each of salt and pepper. Stir to coat with pan juices and cook 1–3 minutes until they begin to soften. Time depends on asparagus thickness.
10. Place the salmon, browned side up, on top of the asparagus and transfer the pan to the oven. Roast until the fish is just cooked through, 5–6 minutes more.
11. Squeeze a little lime juice over the salmon, then transfer fillets to plates.
12. Stir 1 tablespoon lime juice and 1/2 cup chopped fresh cilantro into the pan vegetables. Taste and add more salt or lime juice if needed. Spoon vegetables next to the salmon and serve with lime wedges.

Ingredients :

• 1/2 tablespoon extra-virgin olive oil, more if needed
• 3 garlic cloves, finely grated or minced, divided
• 1 teaspoon garam masala
• 2 tablespoons coconut oil
• 2 (6- to 8-ounce) salmon fillets
• Celtic sea salt and black pepper
• 2 small red onions
• 1 pound asparagus, tough stems trimmed, cut into 1 1/2 inch lengths on a slight bias (leave tips whole)
• Lime wedges for serving
• 1 tablespoon lime juice, more to taste
• 1/2 cup chopped fresh cilantro leaves and tender stems

how to serve One Pan Salmon with Asparagus

Serve each salmon fillet with a spoonful of the asparagus and onions. Add a lime wedge on the side so people can squeeze more lime juice. This goes well with a small green salad or steamed rice if you want more starch.

how to store One Pan Salmon with Asparagus

Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven (about 300°F / 150°C) for 8–10 minutes or warm briefly in a skillet. Do not freeze cooked asparagus; it changes texture.

tips to make One Pan Salmon with Asparagus

• Pat the salmon dry before seasoning so the spice rub sticks.
• Use a hot pan to get a good brown on the fish.
• Do not overcook the salmon; it should be just opaque in the center.
• Keep the asparagus pieces similar in size so they cook evenly.
• If your pan is small, cook vegetables and fish in batches or use a larger ovenproof skillet.

variation (if any)

• Swap garam masala for smoked paprika and cumin for a different spice note.
• Use lemon instead of lime for a milder citrus flavor.
• Add cherry tomatoes in the last 5 minutes of roasting for extra color and juice.
• Replace asparagus with green beans or broccolini if you prefer.

FAQs

Q: How long should salmon cook in the oven?
A: After searing, roast the salmon 5–6 minutes at 400°F. Thicker fillets may need a minute or two more. The fish is done when it flakes easily and is just opaque in the center.

Q: Can I use frozen salmon?
A: Thaw frozen salmon fully in the fridge before cooking. Pat dry and follow the same steps. Cooking time may be a little longer if the fillet is still cold.

Q: Can I make this without coconut oil?
A: Yes. Use extra-virgin olive oil or another neutral oil to sear the salmon and cook the vegetables.

Q: What if my asparagus is very thick or very thin?
A: Thick asparagus may need an extra minute or two in the pan before adding the salmon. Thin asparagus will cook faster—watch it so it does not get too soft.

One Pan Salmon with Asparagus

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Paleo

Print Recipe

Pin Recipe

---

Description

A quick and healthy one-pan dinner featuring salmon and asparagus, seasoned with spices, lime, and cilantro for a burst of flavor.

---

Ingredients

Scale 1x2x3x

• 1/2 tablespoon extra-virgin olive oil, more if needed
• 3 garlic cloves, finely grated or minced, divided
• 1 teaspoon garam masala
• 2 tablespoons coconut oil
• 2 (6- to 8-ounce) salmon fillets
• Celtic sea salt and black pepper
• 2 small red onions
• 1 pound asparagus, tough stems trimmed, cut into 1 1/2 inch lengths on a slight bias (leave tips whole)
• Lime wedges for serving
• 1 tablespoon lime juice, more to taste
• 1/2 cup chopped fresh cilantro leaves and tender stems

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the oven to 400°F (200°C).
2. Mix 1/2 tablespoon olive oil, 2 cloves grated garlic, and garam masala in a small bowl.
3. Season the salmon all over with sea salt and black pepper, then rub the spice mixture onto the salmon.
4. Slice the red onions into 1/4-inch half-moons.
5. Trim the tough ends of the asparagus and cut the stalks into 1 1/2-inch pieces.
6. Heat 2 tablespoons coconut oil in a large ovenproof skillet over high heat.
7. Place the salmon in the hot pan, top side down, and cook until browned, 3–5 minutes.
8. Transfer the salmon to a plate, browned side up.
9. Add the onions to the pan and cook until lightly golden, about 5 minutes.
10. Add the asparagus and a pinch of salt and pepper. Cook 1–3 minutes until they start to soften.
11. Place the salmon back on top of the asparagus and transfer to the oven. Roast for 5–6 minutes more.
12. Squeeze lime juice over the salmon, then transfer fillets to plates.
13. Stir lime juice and cilantro into the pan vegetables, then serve alongside the salmon.

---

Notes

Serve with lime wedges and a small green salad or steamed rice for a complete meal.

---

Nutrition

• Serving Size: 1 fillet with vegetables
• Calories: 400
• Sugar: 2g
• Sodium: 350mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 60mg