Spicy Apricot Salmon (Sheet Pan Dinner)
30-minute dinner with minimum prep, less dishes and maximum flavor. Sounds too good to be true? Yes, this spicy apricot salmon with asparagus and mushroom, roasted in one pan, is a REAL DEAL! I promise you the most delicious and effortless dinner in minutes.
Ingredients
- 16 spears of asparagus
- 2 cups sliced mushrooms
- 1 tablespoon olive oil
- 2 teaspoons salt divided
- 1 teaspoon black pepper
- 2 (4-6oz) salmon filets skinless
- 2 tablespoons spicy apricot jam
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with an aluminum foil.
- Trim asparagus about 2 inches from the bottom.
- Drizzle olive oil on the prepared baking sheet and sprinkle half of the salt and black pepper.
- Place salmon filets in the middle of the pan and arrange the vegetables around the fish.
- Sprinkle the remaining salt and pepper all over the fish and vegetables.
- Spread apricot jam on both filets.
- Bake for about 15 minutes. Depending on the thickness of the fish, it’ll take more or less. I prefer to cook the fillets until internal temp reaches around 135°F.
Notes
Storing Tips:
- Spicy baked salmon can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat the salmon in the microwave or a skillet on low heat. It's important not to overheat it or it will dry out.
- Homemade salmon is easy to freeze too. Place the filets and asparagus in a freezer-safe container and freeze for up to 3 months.
Nutrition
Serving: 1filet with veggiesCalories: 667kcalCarbohydrates: 21.1gProtein: 94.8gFat: 24.9gCholesterol: 222.5mgSodium: 1316.4mgSugar: 12.5g
* Disclaimer: All nutrition information are estimates only.