Sheet Pan Salmon and Asparagus
Sometimes you want a dinner that tastes delicious, feels a little special, and doesn’t leave your kitchen looking like it just hosted a timed cooking show. Enter: Sheet Pan Salmon and Asparagus – a one pan, minimal prep proposition for people who love good dinners but don’t love washing dishes (so, probably, everyone). This is one of the few weeknight dinners I make that my kids love.
Let’s just dive right in and address this before you come at me wondering about this. Mayonnaise might seem like an unusual thing to add to your salmon, but trust me on this. It works magic on proteins cooked at high temperatures. Kenji López-Alt calls mayonnaise “the secret ingredient that improves meat [including fish] every time”, and I now swear by it. You won’t taste it in the finished dish, but the proof is in the flaky, tender bites of salmon on your plate.
- 1 bunch asparagus
- 1/4 cup mayonnaise
- 2 tablespoons smooth Dijon mustard
- 1 tablespoon maple syrup
- 1 lemon
- 3/4 cup Panko breadcrumbs
- 1 1/4 pound center-cut salmon (either 4 fillets or one large piece)
- 1 teaspoon kosher salt, divided
- 1 tablespoon olive oil