I enjoy a sheet pan meal that’s quick and healthy early in the week to kick things off right and my Sheet Pan Asian Glazed Salmon with Asparagus and Crispy Rice is both delicious and fabulously fast.
The glaze is a simple combination of pantry ingredients that’s cooked on the stove top ahead of time — everything else is prepared on the sheet pan and finishes cooking all at once. The Asian glaze really makes the meal because the flavors are tangy, sweet and savory — which adds volumes to fresh salmon. As for the asparagus — they’re along for the ride and roast beautifully in minutes.
Pre-cooked rice added around the edges of the salmon and asparagus crisps gently, adding a mild crunch, which always tastes great with a good piece of salmon. The clean up is super easy too, just one pan.
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Ingredients
Glaze
1/3 cup soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
1 teaspoon chili paste
1 tablespoon brown sugar
Sheet Pan
1 1/4 pounds salmon cut into filets
1 pound asparagus, edges trimmed
1 1/2 cups cooked brown rice
1 tablespoon sesame oil
salt and pepper
1 lime
oil for cooking
(Serves 3-4)
To Prepare:
- Preheat oven to 450 degrees. In a saucepan over medium heat, add all Glaze ingredients. Cook for 2 minutes, stirring until reduced and glossy.
- On a sheet pan, add 2 tablespoons oil and add asparagus. Roll asparagus in oil to coat. Add salmon fillets in between asparagus.
- Spoon cooked rice around edges of sheet pan and drizzle with sesame oil. Add salt and pepper over asparagus and rice.
- Spoon Glaze over salmon filets, leaving about 1/4 of Glaze for after cooking.
- Cook in oven for 7 minutes, then turn heat to broil and continue to cook for 5-8 minutes, or until top of salmon is darkened and rice is slightly crispy.
- Remove from oven and squeeze lime over asparagus. Add salmon, asparagus and rice to each dish and top remaining glaze over salmon. Enjoy!
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