Blackened Salmon Sheet Pan with Asparagus and Ginger Cilantro Sauce

  • Serves: 4
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Calories: 447
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Ingredients

  • 1 lb Asparagus, trimmed
  • 1 1/2 lbs Salmon filet, skin on
  • 2 Tbsp Extra virgin olive oil
  • 3/4 tsp Salt

Blackened Seasoning

  • 1 tsp Paprika (not smoked)
  • 1/8 tsp Cayenne
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Salt
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme
  • 1/2 tsp Ground ginger
  • 1 Tbsp Brown sugar

Cilantro Ginger Sauce

  • 1 bunch Cilantro, leaves and stems, ends trimmed, about 2 cups packed
  • 1 Garlic clove, smashed
  • 1/4 cup Extra-virgin olive oil
  • 1 tsp Orange zest
  • 1/4 cup Fresh squeezed orange juice, from 1 orange
  • 1/2 tsp Honey
  • 3/4 tsp Kosher salt
  • 1 tsp Blackened seasoning
  • 2 tsp Minced fresh ginger

Method

  1. Preheat oven to 400°F. Prepare a rimmed baking sheet with parchment paper or foil. Place the salmon skin side down on the baking sheet. Pat dry with a paper towel. Place the asparagus on the baking sheet around the salmon.
  2. Drizzle the olive oil over the asparagus and a little on the salmon too. Sprinkle the asparagus with the salt and toss them a little to coat.
  3. Make the blackened seasoning: In a small bowl, mix all ingredients until fully combined. Reserve 1 teaspoon of seasoning for the cilantro ginger sauce and sprinkle the remaining over the salmon, rubbing to completely coat it.
  4. Place the salmon and asparagus in the oven. Cook until the salmon is tender and the salmon is flaky, about 13-16 minutes depending on the thickness of your salmon and asparagus.
  5. Make the cilantro-ginger sauce: Add all ingredients to the base of a high powdered blender or a food processor. Pulse or blend until mostly smooth.
  6. Serve the salmon and asparagus drizzled with the cilantro ginger sauce.