One Pan Salmon with Asparagus
Recipe Key
Silky salmon fillets, coated in a fragrant garlicky spice blend are accompanied by asparagus and red onions all in one pan making this an easy springtime meal. It’s incredibly tasty and can be made in under 30 minutes. Paleo, keto, Whole30 and dairy free.
Aren’t one pan dinners great? Cooking everything together makes it easy and there is less clean up. This one is super healthy and incredibly delicious.
If you’re like me, after a busy day, it’s great to have a super tasty dinner on the table fast without too much prep. The sweet, vibrant flavors of garam marsala, garlic and cilantro combined with asparagus and red onions make this salmon one of my favorite spring recipes. And it comes together quickly – in just under 30 minutes!
A quality piece of salmon is spread with a garlicy spice rub. Garam marsala gives it a warm, sweet earthy flavor.
A quick high-heat sear browns the salmon, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. It’s finished with a trip to the oven to complete the cooking of the salmon and vegetables.
What You Need to Make One Pan Salmon with Asparagus
This one pan salmon recipe only requires a few ingredients, but it’s packed with flavor. It has lots of vegetables and is full of nutrients. Here’s what you need:
- Salmon
- Garlic
- Garam Masala
- Red Onions
- Asparagus,
- Cilantro
- Lime
And then some basics; sea salt, pepper, olive oil, coconut oil.
Tips for Making One Pan Salmon with Asparagus
Cut your asparagus into 1 1/2 inch pieces on the diagonal leaving the tips whole. If some of the stems are very thick cut them in half lengthwise so all the pieces are about the same thickness.
Get your pan and oil really hot before searing the salmon. Because we’re cooking at high heat, it’s best to use coconut oil, but olive oil will also work.
After your salmon is seared remove it from the pan. Add the red onions and saute until lightly golden. If there isn’t enough oil add a little more. Olive oil will work here since we’re cooking at medium low temperature.
Add asparagus and garlic to mix in with the pan drippings. If your asparagus are thick saute them in the pan for 3 minutes until they begin to soften. If they’re thin one minute will be enough since they’re going to finish cooking in the oven.
Be careful not to overcook your salmon, especially if you prefer it on the rare side. Thin fillets are easy to overcook.
Once cooked, squeeze a little lime juice over the salmon and transfer it to serving plates.
Stir cilantro and additional lime juice into asparagus and onions. Spoon the vegetables onto each plate next to the salmon. Serve with lime wedges on the side.
If you want a starch serve it with roasted potatoes, but I find it satisfying just as is.
Reasons I Love This Dish
- Fast
- Easy
- Super Healthy
- High Protein
- High in Omega 3 Fatty Acids
- Incredibly Delicious
If you like this recipe, try these other delicious salmon recipes:
Pan Roasted Salmon with Tomato Vinaigrette
Salmon with Almond Dill Horseradish Crust
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PrintOne Pan Salmon with Asparagus
Silky salmon fillets, coated in a fragrant garlicky spice blend are accompanied by asparagus and red onions all in one pan making this an easy springtime meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Cuisine: Paleo, Gluten Free, Dairy Free, Keto, Whole30
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 salmon and serving
- 1 tablespoon lime juice, more to taste
- ½ cup chopped fresh cilantro leaves and tender stems
Instructions
- Heat oven to 400 degrees. In a small bowl, stir together 1/2 tablespoon oil, 2 cloves minced garlic and garam masala.
- Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and asparagus.
- Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons.
- Slice asparagus stalks into 1 1/2 inch long pieces on a slight bias, leave tips whole.
- In a large ovenproof skillet, heat 2 tablespoons coconut oil over high heat. Add fish, top side down, cook until browned, 3-5 minutes.
- Transfer salmon to a plate, browned side up. (Don’t sear the other side; the salmon will finish cooking in the oven.)
- Reduce heat to medium and stir in the onions. Add another tablespoon tablespoon of olive oil if necessary. Cook until lightly golden, 5 minutes.
- Add asparagus and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook 1-3 minutes until they begin to soften. The time will depend on the thickness of your asparagus.
- Put salmon, browned side up, on top of asparagus and transfer pan to the oven. Roast until fish is just cooked through, 5 to 6 minutes longer.
- Squeeze a little lime juice over the salmon and transfer it to serving plates.
- Stir cilantro and 1 tablespoon lime juice into asparagus and onions. Taste, and add more salt and lime juice, if needed. Spoon the vegetables onto each plate next to the salmon.
- Serve with the lime wedges on the side.
Notes
Recipe inspired by Melissa Clark.