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strawberry balsamic salmon recipe

Sheet Pan Strawberry Balsamic Salmon with Asparagus

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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets 6 oz each, skin-on or skinless
  • 1 tablespoon extra virgin olive oil for brushing salmon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon garlic powder
For the Asparagus
  • 1 pound fresh asparagus woody ends trimmed
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
For the Strawberry Balsamic Glaze
  • 1 cup fresh strawberries hulled and quartered
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 2 cloves garlic minced
  • 1/4 cup fresh basil chiffonade, for garnish

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the balsamic vinegar, honey, and minced garlic until well combined. Gently fold in the quartered strawberries and set aside.
  3. Spread the trimmed asparagus on one side of the prepared sheet pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to coat evenly.
  4. Pat the salmon fillets completely dry with paper towels. Brush both sides with the remaining 1 tablespoon olive oil and season with salt, pepper, and garlic powder.
  5. Place the seasoned salmon fillets on the other side of the sheet pan, leaving space between each fillet. Spoon the strawberry balsamic mixture evenly over the top of each salmon fillet, letting some strawberries fall onto the pan.
  6. Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature of 145°F) and the asparagus is tender-crisp with slightly charred tips.
  7. Remove from the oven and let rest for 2 minutes. Transfer the salmon and asparagus to plates, spooning any extra glaze and roasted strawberries from the pan over the top. Garnish with fresh basil chiffonade and serve immediately.

Notes

• For best results, use salmon fillets that are similar in thickness so they cook evenly.
• If your asparagus spears are very thick, start them 3-4 minutes before adding the salmon to ensure everything finishes at the same time.
• The glaze will thicken and become jammy as it cools — this is perfect for drizzling!