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Simple Recipes for Every Day

Blackened Salmon Sheet Pan with Asparagus and Ginger Cilantro Sauce

Blackened Salmon Sheet Pan with Asparagus and Ginger Cilantro Sauce
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  15 min

Ingredients

  • 1 (1½-pound) salmon filet, skin on
  • 1 pound asparagus, ends trimmed
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon kosher salt

Blackened Seasoning

  • 1 teaspoon sweet paprika
  • Pinch of cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon ground ginger
  • 1 tablespoon brown sugar

Cilantro Ginger Sauce

  • 1 bunch cilantro, leaves and stems (ends trimmed)
  • 2 teaspoons minced peeled fresh ginger
  • 1 garlic clove, smashed
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon orange zest
  • ¼ cup fresh orange juice (from 1 orange)
  • ½ teaspoon honey
  • ¾ teaspoon kosher salt

Method

  1. Preheat the oven to 400°F with a rack in the center position. Line a rimmed sheet pan with parchment paper or foil.
  2. Place the salmon, skin side down, on the sheet pan. Pat dry with a paper towel. Arrange the asparagus around the salmon and drizzle everything with the olive oil. Season the asparagus with the salt and toss to coat.
  3. Make the blackening seasoning. In a small bowl, combine the paprika, cayenne, garlic powder, onion powder, salt, oregano, thyme, ginger, and brown sugar. Reserve 1 teaspoon of seasoning for the cilantro ginger sauce. Sprinkle the remaining spice blend over the salmon, rubbing to coat.
  4. Roast in the oven until the asparagus is tender and the salmon flakes easily with a fork, 10-12 minutes depending on the thickness of the salmon and asparagus.
  5. Meanwhile, make the cilantro-ginger sauce. To a blender or a food processor, add the cilantro, ginger, garlic, olive oil, orange zest, orange juice, honey, salt, and the reserved 1 teaspoon blackening spice. Blend until mostly smooth.
  6. Divide the salmon and asparagus among 4 plates and drizzle with the cilantro-ginger sauce to serve.