Lemon Ginger Salmon with Asparagus

Name: Lemon Ginger Salmon with Asparagus
Prep time: 10 min
Cook time: 18 min
Total time: 46 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs salmon fillet (skin-on, 150g each, patted dry); 400 g asparagus (woody ends trimmed); 2 tbsp olive oil (divided); 1 inch ginger (peeled and finely grated); 3 pcs garlic (cloves, minced); 2 tbsp lemon juice (freshly squeezed); 1 tsp lemon zest (from 1 lemon); 1 tbsp soy sauce (low-sodium); 1 tsp honey; 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pcs lemon (sliced into rounds, for serving); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Flaky, tender salmon fillets glazed with a bright lemon-ginger sauce, baked alongside crisp asparagus spears. This one-pan dinner comes together in 30 minutes and delivers a beautiful balance of zesty citrus, warm ginger, and savory salmon that feels elegant enough for guests but easy enough for weeknights.

PREP

10m

COOK

18m

SERVES

1 PIECE

468 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat the oven and prepare the pan.
1.Preheat oven to 400°F (200°C).
2.Line a large baking sheet with parchment paper.
mix · ~2 min
Make the lemon-ginger glaze.
1.In a small mixing bowl, combine 2 tbsp olive oil, grated ginger, minced garlic, lemon juice, lemon zest, soy sauce, honey, salt, and black pepper.
2.Whisk until well blended and slightly emulsified.
TIPLet the glaze sit for 2-3 minutes while you prep the salmon — the ginger infuses the oil beautifully.
prep · ~3 min
Arrange the salmon and asparagus on the baking sheet.
1.Place the 4 salmon fillets skin-side down on the lined baking sheet, spacing them evenly.
2.Scatter the trimmed asparagus around and between the salmon fillets in a single layer.
3.Drizzle the remaining 1 tbsp olive oil over the asparagus and toss gently to coat.
prep · ~1 min
Brush the salmon with the glaze.
1.Spoon or brush the lemon-ginger glaze generously over the top of each salmon fillet.
2.Let any excess glaze drizzle onto the baking sheet — no need to waste it.
TIPReserve about 1 tablespoon of glaze in the bowl for a finishing touch after baking.
bake · ~18 min
Bake until the salmon flakes easily and asparagus is tender.
1.Place the baking sheet in the preheated oven on the middle rack.
2.Bake for 15-18 minutes, or until salmon is opaque throughout and flakes easily with a fork.
TIPFor a caramelized finish, switch to broil for the last 2 minutes — watch carefully so the glaze doesn't burn.
garnish · ~1 min
Finish and serve.
1.Drizzle any reserved glaze over the hot salmon.
2.Garnish with fresh chopped parsley and lemon slices.
3.Serve immediately, spooning any pan juices over the top.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon fillets dry with paper towels for a better sear and glaze adhesion.
2
Cut the asparagus spears at an angle for even cooking and a more elegant look.
3
Let the glaze rest for 2–3 minutes after whisking so the ginger and garlic infuse the oil.
4
Reserve a tablespoon of glaze before brushing to drizzle over the cooked salmon for a bright finish.
5
Switch to broil for the last 2 minutes to caramelize the glaze — watch closely to prevent burning.
6
Remove the salmon from the oven when it flakes at the thickest part but still looks slightly translucent in the center.
7
Leftover salmon keeps in the fridge for up to 2 days; reheat gently in a low oven to avoid drying out.