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!
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
1. In a small bowl, whisk together the ingredients for the aioli. Set aside. Preheat the
oven to 425 degrees.
2. 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.
3. 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.