Sheet Pan Maple Salmon with Roasted Asparagus

A close-up of baked salmon topped with a maple glaze, being spooned over the fish, surrounded by roasted asparagus and garnished with fresh herbs and a lemon slice.

Sheet Pan Maple Salmon with Roasted Asparagus

Easy sheet pan maple glazed salmon with roasted asparagus, ready in 30 minutes. One-pan, restaurant-quality dinner with a sweet, savory maple soy glaze.

Course Main Course

Cuisine American

Keyword maple glazed salmon, sheet pan salmon

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 493kcal

Author Julia

Ingredients

For the Salmon

2 pounds salmon slab skin-on preferred, or 4-5 (6-8 ounces each) salmon filets
Salt and pepper to taste
¼ cup pure maple syrup
2 tablespoons soy sauce low sodium preferred
1 tablespoon Dijon mustard or whole grain mustard
2 cloves garlic finely minced or grated
1 teaspoon olive oil
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes more or less to taste

For the Asparagus

2 pounds asparagus washed and trimmed
1 ½ tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ medium lemon freshly squeezed juice

To Serve

Cooked rice noodles, or your favorite starchy side
Parsley roughly chopped
Lemon wedges

US Customary - Metric

Instructions

Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper or foil. Place the slab of salmon on the baking sheet, sprinkle with salt and pepper, and set aside.
In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, garlic, olive oil, smoked paprika, and red pepper flakes.
Pour half of the sauce over the salmon, brushing evenly to coat. Reserve the remaining sauce for finishing.
In a medium bowl, toss asparagus with olive oil, salt, pepper, and lemon juice until evenly coated.
Arrange the asparagus alongside the salmon. It’s OK if there is some overlap of the asparagus.
Bake for 13-15 minutes, until the salmon flakes easily at the thickest part, or the salmon has reached your desired temp (we recommend 130-135 degrees) and the asparagus is tender.
Remove the sheet briefly, switch the oven to broil, and return for about 1-2 minutes to lightly char the salmon and asparagus if you wish. Watch carefully to avoid burning.
Let rest for 2–3 minutes, then sprinkle with chopped parsley and pour remaining sauce over the entire salmon, or pour on individual portions.
Slice the salmon into portions and serve with the roasted asparagus and your favorite starchy side like rice, noodles, or potatoes. If desired, slice lemon wedges and squeeze some lemon juice over the finished salmon and asparagus.
Note: I provide helpful Step-by-Step photos below this recipe card.

Notes

Even cooking: Choose a salmon slab that has an even thickness to ensure uniform baking.
Use a spatula to serve: Slide the spatula under the salmon skin to keep portions intact.
Watch the oven: Salmon tends to cook quickly, so make sure to either use a thermometer probe or check the salmon around the 8-minute mark. For medium-rare, you’ll want the salmon to be between 125 and 130°F (52–54°C) internal temperature. For well done, 145°F (63°C).
Prep ahead: Feel free to make the glaze a day in advance and refrigerate it!
Sauce: You are welcome to adjust the sauce if you like! Want it spicier? Add more red pepper flakes. Want it smokier? Add more smoked paprika. Adjust to your preference.
The sauce is on the thinner side. So, if you prefer it a bit thicker, combine 1 tablespoon of water and 1 tablespoon of cornstarch, then mix them together in a saucepan over low heat with the remaining half of the sauce until slightly thickened.
The nutritional information does not include sides such as rice, noodles, or mashed potatoes. It does include asparagus.

Storage Tips

Fridge: Store the cooled salmon and asparagus in an airtight container in the fridge for up to 3 days.
Freezer: The cooked and cooled salmon can be frozen for up to 2 months, wrapped tightly in foil, then in plastic wrap, or in a freezer-safe container or bag. I don’t recommend storing the asparagus in the freezer, as it will lose texture and flavor after thawing. Thaw the salmon prior to reheating.
Reheating: Either reheat gently in a 300°F (150°C) preheated oven for 5-10 minutes or microwave until it reaches your desired temperature.

Nutrition