Sheet Pan Bronzed Salmon 'n Asparagus
Sheet pan meals are HOT! And you know why? With schedules busier than ever, it has become increasingly important to find easy-to-make dinners the whole family will love. And this one could not be any simpler. Just apply my killer sweet ‘n spicy bronzing rub to the salmon, arrange the asparagus around the fillets and roast! Easy peazy, YES?
Yield: 4 servings
Yield: 4 servings
Ingredients
Bronzing Dry Rub
Yield: about 3 tablespoons (to make a larger quantity, LOOK HERE)
- 1 1/2 tablespoons coconut palm sugar or brown sugar
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- Cayenne as desired optional
- Parchment paper
- 1 1/2 pounds salmon fillet cut into 4 equal pieces
- 1 pound asparagus spears trimmed (look for thin-medium width)
- Kosher salt and pepper as desired
- Olive oil
- 2 lemons sliced
Instructions
Dry Rub
- In a small bowl, stir together all ingredients. (or shake together in a small container with a lid)
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Assembly
- Up to 30 minutes before roasting, pat salmon dry with a paper towel.
- Apply rub on all sides of fillets, massaging thoroughly. Lay fillets in center of pan.
- Arrange asparagus spears around outside of pan. Sprinkle with kosher salt and pepper and drizzle with olive oil.
Roasting
- Roast salmon and asparagus for 10 minutes.
- Turn asparagus with a spatula for even roasting.
- Continue roasting for up to an additional 8 to 10 minutes or until salmon reaches desired level of doneness.
- Remove pan from oven; garnish with lemon slices.
Serving
- The beauty of sheet pan dinners is their rustic charm. No need to transfer the salmon and asparagus to a platter. Simply serve right from the pan! (simplifies clean-up as well!)
Notes
Make Ahead and Storage Tips: dry rub may be stored tightly covered at room temperature for up to 6 months. (before spice potency starts to fade) For longer storage, freezing is recommended. It’s not recommended to apply rub more than 30 minutes prior to roasting as moisture from salmon will make rub wet. Asparagus may be prepared up to 1 day ahead. Store in refrigerator. Leftover salmon and asparagus may be reheated at 300 degrees F for about 8 minutes or until warmed through.
So very versatile! I have used this rub on salmon, beef and chicken and each proved incredibly delicious! In fact, I typically make up a larger quantity and store it for future use. Works wonderfully with oven roasted, grilled as well as crockpot dishes...
I love dry rubs! Check out some of my favorites used in these recipes: Crockpot Chicken Tagine, Favorite Roast Chicken,Crockpot Sweet ‘n Sour Middle Eastern Meatballs and Southwestern Flank Steak with Mango Salsa.
