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This baked honey salmon and asparagus recipe is an easy, one-pan dinner that’s ready in under 30 minutes and perfect for meal prepping. The salmon turns out tender and flaky with a sweet-and-savory glaze, while the asparagus roasts perfectly in the same pan.
This is one of those dinners I come back to when I want something healthy but still really flavorful. I love that everything cooks in one pan, so cleanup is easy, and I don’t have to worry about a bunch of sides. The honey glaze gives the salmon just the right amount of sweetness, and roasting the asparagus alongside it makes the whole meal feel complete without any extra work. It’s a simple, healthy meal that’s also perfect for busy weeknights.
You can also make these baked pesto salmon or these Miso Glazed Salmon for meal prepping.
Recipe Overview
Why You’ll Love This Salmon and Asparagus Recipe
- One pan, easy cleanup
- Ready in under 30 minutes
- High in protein
- Perfect balance of sweet honey glaze plus fresh veggies
- Great for meal prep
Ingredients needed
To make these salmon and asparagus meal prep bowls, you’ll need the following ingredients. Full measurements are listed further down in the recipe card.
- For the rub: I coated the salmon with a simple mix of olive oil, honey, garlic powder, salt, and cayenne pepper. It’s the perfect sweet-and-savory combination.
- Salmon: To make 4 bowls (servings), you’ll need 4 (5 to 6-ounce) salmon fillets.
- Asparagus: The vegetable in this bowl is asparagus seasoned with minced garlic, olive oil, and salt & pepper.
- Quinoa: Add cooked quinoa to the bowls for a boost of protein and fiber. You can also use regular, brown, or cauliflower rice if you’d like.
- Lemon & sesame seeds: To finish the bowls, I like to add lemon wedges and a sprinkle of toasted sesame seeds.
Recipe Tips
- Use similarly sized asparagus so everything cooks evenly at the same time.
- Don’t overcook the salmon: Salmon should flake easily and stay moist.
- Pat the salmon dry: Helps the glaze stick better.
- Roast everything together: Salmon and asparagus cook at similar times, making this perfect for one pan meals
How To Make Sheet Pan Salmon and Asparagus
- Season & bake the salmon. Preheat your oven to 350 degrees F and line a sheet pan with parchment paper. In a small bowl, combine 1 tablespoon of the oil, honey, garlic powder, salt, and cayenne pepper. Rub the salmon filets with this mixture and place them on the prepared sheet pan. Bake for 10 minutes.
- Season & bake the asparagus. Meanwhile, toss the asparagus with the remaining tablespoon of oil, minced garlic, salt, and pepper to your taste. Place the asparagus next to the salmon in the pan and bake for 5-7 minutes more, until the salmon is flaky and the asparagus is just tender.
- Make the bowls. Assemble the meal prep bowls by dividing the cooked quinoa into 4 glass containers. Once the salmon and asparagus are done baking, let them cool, then add them to the meal prep containers along with the lemon wedges. Sprinkle with sesame seeds and refrigerate for no more than 3 days.
Common Questions
If you happen to only have frozen salmon available – that works! Just make sure to thaw it before adding the rub and cooking.
Some people like to leave the skin on salmon, and others like to remove it before eating. It can easily be removed using a fork, once the salmon is cooked. Do not try to remove it before baking the salmon, as it is much easier after cooking.
It should flake easily with a fork and reach an internal temperature of 145°F.
No, it is not necessary. They cook well together on the same sheet pan.
Variations
- Protein: Change things up and make these bowls with a different type of fish or even chicken. Or make it vegetarian and use tofu. The same rub can be used with any type of protein.
- Vegetables: Any favorite veggies would work, such as green beans, zucchini, broccoli, or cauliflower. However, keep in mind that cooking time may vary depending on which vegetable you choose.
- Grains: Any type of cooked grains will work. Try brown rice, white rice, couscous, or orzo. To keep these bowls grain-free, you could even use cauliflower rice.
Storage & Reheating
- Avoid overcooking when reheating
- Store in fridge up to 3-4 days
- Reheat gently in the oven or microwave
More Salmon Recipes
- Blackened Salmon
- Crispy, Pan-Seared Spicy Salmon
- Miso Glazed Salmon
- Baked Salmon and Veggies
- Mediterranean Baked Salmon
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Baked Salmon and Asparagus with Honey Glaze
Ingredients
- 2 tablespoons olive oil, divided
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper, or to taste
- 4 (6 oz) skinless salmon filets
- 1.5 pound asparagus, ends trimmed
- 2 cloves garlic, minced
- 2 cups cooked quinoa
- 1 lemon, cut into wedges
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat your oven to 350F for and line a sheet pan with parchment paper. In a small bowl, combine 1 tablespoon of the 2 tablespoons olive oil, 2 tablespoons honey, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon cayenne pepper.
- Rub the 4 (6 oz) skinless salmon filets with this mixture and place them on the prepared sheet pan. Bake for 10 minutes.
- Meanwhile, toss the 1.5 pound asparagus with the remaining tablespoon of oil, minced 2 cloves garlic, salt, and pepper to your taste.
- Place the asparagus next to the salmon in the pan and bake for 5-7 minutes more, until the salmon is flaky and the asparagus is just tender.
- Assemble the meal prep bowls by dividing the 2 cups cooked quinoa into 4 glass containers. Once the salmon and asparagus are done baking, let them cool, then add them to the meal prep containers along with the lemon wedges (from 1 lemon)
- Sprinkle with 1 tablespoon toasted sesame seeds (equally) and refrigerate for no more than 3 days.
Notes
- Store leftovers in airtight containers.
- The salmon, veggies, and quinoa will keep fresh in the fridge for up to about 3 days.
- If you prefer to use another protein, you can. Swap the salmon with any other fish or chicken breast
- Instead of honey, you may use maple syrup
- Swap quinoa with White rice, brown rice, or cauliflower rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super tasty. love love it 🥰
Only 9 grams of protein??
What is recommended reheat method, temp and time?
Did you scroll all the way down to the recipe card? It has full details of how to make it
I’m currently learning to cook and I love your recipes, which taught me how to make this delicious baked honey salmon and asparagus meal prep bowls