One-Sheet Pan Salmon Dinner for Two
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What’s Up, Hungry People
Today we are making a quick and easy one-sheet pan meal with ginger sesame carrots, roasted onions, buttered asparagus, and a simple sriracha honey salmon filet. This dish is perfect for busy nights when you want something delicious without spending hours in the kitchen.
As an avid chef, this meal almost feels like cheating. Just pile it on the pan and let it cook – it’s seriously that easy!
Here’s What You Need
- Salmon: Provides a rich, flavorful protein that’s packed with Omega-3s.
- Baby carrots: Adds a sweet crunch and pairs well with ginger and sesame.
- Olive oil: Helps in roasting and adds a subtle flavor.
- Celery salt: Enhances the natural sweetness of the carrots.
- Onion powder: Adds a mild, savory flavor to the vegetables.
- Garlic powder: Brings a delicious aroma and taste to the dish.
- Sesame seeds: Adds a nutty crunch to the carrots.
- Ginger powder: Optional, but adds a warm, spicy kick.
- White onion: Roasts to a sweet, caramelized perfection.
- Asparagus: Provides a fresh, green element to the meal.
- Butter: Melts into the asparagus for a rich, creamy flavor.
- Capers: Adds a tangy, briny pop to the asparagus.
- Honey: Sweetens the sriracha sauce and balances the heat.
- Sriracha: Adds a spicy kick to the salmon.
- Soy sauce: Provides a salty umami flavor to the sauce.
- Lemon juice: Adds a zesty brightness to the sauce.
- Parsley: Freshens up the sauce with a touch of herbiness.
- Ginger: Fresh, minced ginger adds a punch to the sauce.
- Salt & pepper: Essential for seasoning throughout the dish.
Let’s Cook
First things first, let’s get those veggies ready. Preheat your oven to 425°F (220°C) and cover a large baking sheet with foil. Spread the baby carrots out in a single layer on the sheet. Drizzle them with olive oil and sprinkle on the celery salt, onion powder, garlic powder, sesame seeds, and, if you’re using it, the ginger powder. Give them a good toss with some tongs to make sure they’re all coated. Don’t forget a little salt and pepper to taste.
Now, grab that white onion. Cut it in half, place it cut-side down on a wooden spoon, and slice it into wedges. The spoon trick will keep you from cutting all the way through. Arrange the onion wedges on the baking sheet, drizzle with olive oil, and season with salt and pepper.
Next up, the asparagus. Lay them out in an even layer on the baking sheet. Dot with butter here and there and scatter the capers over the top. Season with a bit more salt and pepper.
Making the Sauce
In a small bowl, whisk together the honey, sriracha, soy sauce, lemon juice, parsley, and minced ginger. This will be your mouth-watering glaze for the salmon.
Adding the Salmon
Place the salmon filets on the baking sheet with the veggies, skin side down. Pour that delicious sauce over the top, making sure the salmon is well-coated.
Baking Time
Pop the baking sheet in the oven and bake everything at 425°F (220°C) for 30-40 minutes. You’re looking for the carrots to be tender and the salmon to flake easily with a fork.
Extra Tips and Troubleshooting
- Even Cooking: Cut veggies uniformly so they cook at the same rate. This avoids some being overdone while others are undercooked.
- Sauce Balance: Adjust the sriracha to your taste. If you prefer milder heat, reduce the amount slightly, or add more if you like it spicy.
- Butter Distribution: Dot butter evenly on the asparagus. This ensures every piece gets a bit of that rich, creamy flavor.
- Prevent Sticking: Use enough oil to coat the veggies and salmon. This helps prevent sticking and promotes even browning.
- Check Doneness: Salmon should flake easily with a fork. If it’s not flaking, give it a few more minutes in the oven.
This one-sheet pan salmon dinner is a lifesaver for busy nights. With minimal prep and a single pan to clean, you’ll have a nutritious and tasty meal ready in no time. The combination of ginger sesame carrots, roasted onions, buttered asparagus, and sriracha honey salmon is just perfect. Whether you’re cooking for yourself or someone special, this dish is sure to impress without the hassle. So grab your ingredients Hungry People, preheat that oven, and get ready to enjoy a meal that’s as easy to make as it is to devour!
One Sheet Pan Salmon Dinner FOR TWO!
Ingredients
- 2 filets salmon
- 16 oz baby carrots
- 5 tablespoons olive oil as needed
- 1 teaspoon celery salt
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- 1 tablespoon sesame seeds
- ½ tablespoon ginger powder optional
- 1 cup white onion cut in half & into 1/8 wedges
- 8 oz asparagus
- 4 tablespoons butter
- 2 tablespoons capers
- ¼ cup honey
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon parsley
- 2 tablespoons ginger minced
- salt & pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Cover a large baking sheet with foil. Arrange the carrots onto the baking sheet in a single layer. Drizzle the carrots with olive oil and season with celery salt, sesame seeds, onion powder, garlic powder, and ginger powder. Add more olive oil as needed. Use tongs to 'stir' the carrots on the baking sheet so they are evenly coated in seasoning. Season with salt and pepper, to taste.
- Cut the onion in half. Place the end on the shallow of a wooden spoon and cut the onion into wedges, using the spoon to stop the knife from going all the way through. Place cut side up on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Arrange the asparagus onto the baking sheet in an even layer. Dot the asparagus with dabs of butter and sprinkle the capers across the top of the asparagus. Season with salt and pepper.
- In a small bowl, whisk together the honey, sriracha, soy sauce, lemon juice, parsley, and minced ginger. Place the salmon filets onto the baking sheet in an open space, skin side down. Pour the sauce over the top of the salmon so that the salmon is evenly coated.
- Bake at 425°F (220°C) for 30-40 minutes, until the carrots are tender and the salmon flakes easily. Serve hot and enjoy!
