Do you want to make a delicious and healthy meal that’s quick and easy? The Hoisin Salmon and Asparagus recipe is just the thing! This dish is packed with flavors and nutrients. The combination of tender salmon and fresh asparagus makes it perfect for any occasion.
Why Make This Recipe
There are many reasons to try this recipe. First, it’s full of flavor thanks to the hoisin sauce and fresh ginger. Second, it’s a healthy option that cooks quickly, making it great for busy weeknights. Finally, it looks beautiful on the plate, so it’s perfect for serving guests.
How to Make Hoisin Salmon and Asparagus
Ingredients
- 4 6-ounce center-cut, skin-on salmon fillets
- Kosher salt
- Freshly ground black pepper
- 1 pound thin or medium-size fresh asparagus
- ½ cup hoisin sauce
- 1 tablespoon grated fresh ginger or 1½ tablespoons ginger paste
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegetable oil
- 6 scallions or green onions, sliced diagonally, divided
- ¼ teaspoon crushed red pepper (red pepper flakes)
- Olive oil for drizzling
- 1 fresh lemon, halved
- Sliced scallions
- Chopped fresh cilantro
- Fresh lemon slices
Directions
For the Salmon:
- Preheat your oven to 400°F (200°C).
- Season the salmon fillets with kosher salt and freshly ground black pepper.
- In a small bowl, mix together the hoisin sauce, grated ginger, low-sodium soy sauce, and crushed red pepper.
- Place the salmon on a baking sheet lined with parchment paper. Brush the salmon with the hoisin mixture.
For the Asparagus:
- Snap off the tough ends of the asparagus and place them on the same baking sheet as the salmon.
- Drizzle the asparagus with olive oil and sprinkle with salt and pepper.
- Toss to coat evenly.
When Ready to Cook:
- Bake the salmon and asparagus in the oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- During the last few minutes of cooking, sprinkle half of the sliced scallions over the salmon and asparagus.
How to Serve Hoisin Salmon and Asparagus
Serve the hoisin salmon and asparagus hot. Drizzle with more hoisin sauce if you like, and garnish with fresh cilantro, sliced scallions, and fresh lemon slices. This dish pairs well with rice or quinoa for a complete meal.
How to Store Hoisin Salmon and Asparagus
If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to 2 days. To reheat, simply warm in the oven or microwave until heated through.
Tips to Make Hoisin Salmon and Asparagus
- For extra flavor, marinate the salmon in the hoisin mixture for 30 minutes before cooking.
- Make sure not to overcook the salmon; it should be tender and moist.
- Feel free to add other vegetables like bell peppers or snap peas for variety.
Variation
You can customize this recipe by using different sauces. Try teriyaki or a simple garlic-soy sauce instead of hoisin. Additionally, you could use another type of fish like tilapia or trout.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just thaw it in the refrigerator before cooking.
2. What if I don’t have hoisin sauce?
If you don’t have hoisin sauce, you can make a quick alternative using soy sauce, honey, and a touch of sesame oil.
3. Can I prepare the salmon and asparagus ahead of time?
Yes, you can prep the salmon and asparagus earlier in the day. Just keep them covered in the fridge until you’re ready to cook.
Hoisin Salmon and Asparagus
Ingredients
For the Salmon
- 4 pieces 6-ounce center-cut, skin-on salmon fillets Fresh salmon fillets for best flavor.
- 1 teaspoon Kosher salt For seasoning.
- 1 teaspoon Freshly ground black pepper Adjust to taste.
- ½ cup hoisin sauce For the marinade.
- 1 tablespoon grated fresh ginger Or 1½ tablespoons ginger paste.
- 2 tablespoons low-sodium soy sauce For flavor.
- ¼ teaspoon crushed red pepper Adjust for heat preference.
For the Asparagus
- 1 pound thin or medium-size fresh asparagus Snap off the tough ends.
- 2 tablespoons vegetable oil For drizzling.
- 1 lemon halved For serving.
Garnish
- 6 pieces scallions or green onions, sliced diagonally Divided for cooking and garnish.
- Chopped fresh cilantro For garnish.
- Fresh lemon slices For garnish.
Instructions
Preparation for the Salmon
- Preheat your oven to 400°F (200°C).
- Season the salmon fillets with kosher salt and freshly ground black pepper.
- In a small bowl, mix together the hoisin sauce, grated ginger, low-sodium soy sauce, and crushed red pepper.
- Place the salmon on a baking sheet lined with parchment paper. Brush the salmon with the hoisin mixture.
Preparation for the Asparagus
- Snap off the tough ends of the asparagus and place them on the same baking sheet as the salmon.
- Drizzle the asparagus with olive oil and sprinkle with salt and pepper.
- Toss to coat evenly.
Cooking
- Bake the salmon and asparagus in the oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- During the last few minutes of cooking, sprinkle half of the sliced scallions over the salmon and asparagus.
