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One Pan Salmon with Asparagus

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  • Author: Ingrid DeHart
  • Total Time: 25 minutes
  • Yield: 2 servings 1x


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.


  • 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


  1. Heat oven to 400 degrees. In a small bowl, stir together 1/2 tablespoon oil, 2 cloves minced garlic and garam masala.
  2. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and asparagus.
  3. Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons.
  4. Slice asparagus stalks into 1 1/2 inch long pieces on a slight bias, leave tips whole.
  5. In a large ovenproof skillet, heat 2 tablespoons coconut oil over high heat. Add fish, top side down, cook until browned, 3-5 minutes.
  6. Transfer salmon to a plate, browned side up. (Don’t sear the other side; the salmon will finish cooking in the oven.)
  7. Reduce heat to medium and stir in the onions. Add another tablespoon tablespoon of olive oil if necessary. Cook until lightly golden, 5 minutes.
  8. 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.
  9. 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.
  10. Squeeze a little lime juice over the salmon and transfer it to serving plates.
  11. 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.
  12. Serve with the lime wedges on the side.


Recipe inspired by Melissa Clark.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Cuisine: Paleo, Gluten Free, Dairy Free, Keto, Whole30