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Seafood

August 11, 2021

Hawaiian Salmon & Asparagus Sheet Pan Meal

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Most days dinner time can be hectic. You’re rushing home from work, trying to get a meal out for your family while juggling life, kids, pets, etc. This meal should help make things a little easier. It’s all cooked at the same time on one single sheet pan.

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Hawaiian Salmon & Asparagus Sheet Pan Meal

Sheet pan meals are perfect for busy weeknight meals when time is limited. This recipe is Paleo and gluten-free.

Prep:
10
min
cook:
20
min
total:
30
min
Print It
Author:

Elishah

Ingredients
  • 1 1/2 lbs. salmon or 1 fillet
  • 1/4 tsp sea salt
  • 1 lb. asparagus, cut into 1-inch pieces
  • 1/4 C coconut sugar
  • 2 T coconut aminos
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 2 T pineapple juice
  • 2 garlic cloves, minced
  • 1 green onion, thinly sliced
  • pineapple rings for serving (optional)

‍

Instructions
  1. Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
  2. Pat the salmon fillet dry with a paper towel and place it on the sheet pan. Sprinkle the salmon with sea salt and place the asparagus pieces around the salmon fillet
  3. In a small bowl whisk together the coconut sugar, coconut aminos, sesame oil, rice vinegar, pineapple juice, garlic, and green onion. Evenly pour the sauce mixture over the salmon fillet. Make sure to coat the whole fillet, using a basting brush if necessary. If you are using pineapple place the rings on top of the salmon.
  4. Place the sheet pan in the oven and bake for 15-18 minutes.
  5. Serve the salmon using the sauce from the sheet pan for additional flavor.

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Hi, I'm Elishah

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