Sheet pan salmon and veggies is the perfect weeknight meal. It’s delicious, healthy, and ready in under 20 minutes! The salmon comes out perfectly cooked with a sweet ginger and soy glaze that you’ll want to put on everything.
Easy and delicious salmon with ginger soy-glaze
I’m a huge fan of sheet pan recipes on busy weeknights. Cooking everything together on one pan is so convenient!
Salmon is especially great for including in sheet pan meals because it cooks really quickly and evenly. If you’ve ever made salmon on the stovetop, you know it can be tricky to cook it just right. But baking salmon in the oven is practically foolproof! It only takes 10 minutes in the oven and you can enjoy tender, juicy fish with very little effort.
In the same amount of time, asparagus is roasted to tender-crisp perfection. Together, they form a great light meal. For something more substantial, this sheet pan recipe is great paired with Instant Pot rice or roast potatoes.
Reasons you’ll love this recipe:
- Salmon is a nice change from more common proteins like chicken or beef
- It’s ready in under 20 minutes
- There’s only one pan to clean up (line it with foil to make clean-up even easier!)
- It’s fresh, healthy, and delicious
Ingredients for one pan salmon and asparagus
This easy salmon and veggie recipe is made with a few simple ingredients that I always have in my kitchen. In addition to the salmon filets and fresh asparagus, you’ll need:
- Olive oil
- Fresh ginger
- Soy sauce
- White wine vinegar
You can also sprinkle some sesame seeds or toasted sesame oil for added flavor.
This salmon one pan dinner is such a delicious weeknight meal. It’s super quick, super easy, and extra tasty! I hope you enjoy it as much as we do.
How to bake salmon filets on a sheet pan
If you’re starting with frozen salmon, thaw it in the refrigerator overnight. Frozen salmon is great to have on hand but cooking it directly from frozen results in a soggy mess, so always be sure to thaw it first. If you didn’t think to pull it out the night before, salmon filets can be defrosted quickly by submerging them in cold water, swapping out the water every 30 minutes. Be sure they are tightly packaged so the water doesn’t get inside!
If your salmon filets have skin, there’s no need to remove it first. Place them skin-side down on the baking pan. The meat will easily lift right off the skin when they’re done cooking!
Pat the fish dry to help your glaze stick. This also promotes browning by preventing the fish from steaming.
Add your glaze, then bake for about 6 minutes per 1/2-inch of thickness, or until it flakes easily but is still moist inside. Remember, thicker fish filets will take longer to cook than thinner ones, so try to buy portions that are roughly the same size.
More super fast weeknight recipes:
- 4 salmon filets
- 4 tablespoons olive oil divided
- 2 scallions thinly sliced
- 1 teaspoon fresh ginger minced
- 1 teaspoon soy sauce
- ½ teaspoon honey
- ¼ teaspoon white wine vinegar
- 1 pound asparagus
- Heat your oven to 400°F. Line a sheet pan with foil for easy clean up.
- Arrange the salmon filets on the sheet pan.
- In a small dish, mix together 2 tablespoons of olive oil with the scallions, ginger, soy sauce, honey, and vinegar. Spoon the glaze over the salmon.
- Toss the asparagus in the remaining 2 tablespoons of olive oil. Spread them onto the sheet pan in a single layer. Season with salt and pepper.
- Bake for 10 minutes, or until the salmon flakes easily when pressed with a fork.