Hoisin Salmon and Asparagus
A delicious and healthy meal featuring tender salmon and fresh asparagus, packed with flavors and nutrients, perfect for any occasion.
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.
Notes
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.