I hooked up with some really nice looking sockeye salmon the other day at the Winn Dixie on Park Boulevard across the Intracoastal from the Gulf. This salmon had a very healthy reddish hue, unlike the artificially colored salmon resting nearby. I brought home two fillets and whipped up a fishy feast that night for dinner.
Here is my Sheet Pan Salmon with Tomatoes and Asparagus.
Sheet Pan Salmon with Tomatoes and Asparagus
Start to Finish Time: 45 minutes
1/2 pound asparagus
2 tablespoons olive oil
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound salmon fillets
112 cup red onion, sliced into 1/4-inch-thick half-moons
1 each lemon, zest, then slice into 1/4-inch-thick rounds
1 cup cherry tomatoes
For the gremolata
1/2 teaspoon lemon zest
1 clove garlic, minced
1/4 cup Italian parsley, roughly chopped
Preheat the oven to 350 degrees with a rack in the center position.
Mist a sheet pan with cooking spray or line it with parchment paper.
Gently bend one asparagus spear between your fingers and snap off the bottom where it breaks easily.
Line up the rest of the bunch and slice off the bottoms at the same distance from the tips.
Place the trimmed asparagus on the prepared pan, drizzle with olive oil and sprinkle with 1/2 each of the salt and pepper. Toss to coat and spread the asparagus in an even layer.
Cut the salmon into equal sized fillets. Place the salmon fillets on top of the asparagus, evenly spaced, and sprinkle with an extra pinch of salt and pepper.
Scatter the onion, lemon slices and cherry tomatoes around and on top of the salmon.
Bake until the asparagus is crisp-tender, 20 to 30 minutes.
Remove from oven and gently turn the salmon over - skin side up and peel off the skin.
While the fish cooks prepare the gremolata: mix together the lemon zest, garlic, and parsley in a small bowl.
Sprinkle the gremolata over the salmon and asparagus before serving warm.
Chef's Notes: If you use the pale pink, fatty salmon choose the longer cooking time. Twenty minutes should be enough for the sockeye. Either way, chose a thin stalk asparagus to ensure tenderness.
You may use skinless salmon if you prefer, but cooking with the skin on adds a richer flavor to the cooked fish.