Sheet Pan Salmon and Asparagus This quick and easy sheet pan salmon recipe is ready in minutes, bursting with flavor, and a perfect weekday meal. Bourbon Smoked Chef's Blend takes this delicious dish to the next level. Quick and Easy!
Serves 4
For the Spiced Lemon Aioli:
- 1/3 cup mayo
- ½ Tbsp lemon juice
- ¼ tsp Bourbon Smoked Chef’s Blend
- 1 scallion, green part only, thinly sliced
For the Salmon:
- 4 (4-6 ounce) filets of salmon
- 1 pound asparagus, woody ends trimmed
- 3 Tbsp olive oil
- 1½ Tbsp Bourbon Smoked Chef’s Blend
- ½ tsp Bourbon Smoked Salt
Method:
- In a small bowl, whisk together the ingredients for the aioli. Set aside. Preheat the oven to 425 degrees.
- Cover a large, rimmed sheet pan with parchment or aluminum foil. Lay the salmon filets on the pan and drizzle with olive oil and season each fillet with ¼ teaspoon of Chef’s Blend and a pinch of smoked salt. Place the asparagus on the sheet pan and drizzle with about 1 tablespoon of olive oil, ½ teaspoon Chef’s Blend and ¼ teaspoon smoked salt. Toss to evenly coat. Spread asparagus in a single layer next to the salmon.
- Place pan in the oven and roast for 12-15 minutes (cooking time will vary based on the thickness of salmon). Remove from oven and serve immediately.
