One-Pan Salmon and Asparagus With Spring Onions
Recipe type: Dinner
Yield: Serves 2
  • 1 pound asparagus, tough ends snapped off
  • 3-4 spring onions, thinly sliced
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon chopped fresh thyme
  • Kosher salt
  • 2 6-ounce salmon fillets
  • Sherry vinegar, to taste
  • 2 tablespoons sliced almonds, toasted
  1. Preheat the oven to 400°F.
  2. On a half-sheet pan, toss together the asparagus, spring onions, 1 tablespoon olive oil, thyme, and 1 teaspoon salt. Nestle the salmon fillets skin-side down amongst the vegetables, rub with the remaining 2 teaspoons olive oil, and season with salt.
  3. Roast for 10-12 minutes, or until the salmon is cooked through and the asparagus is crisp-tender.
  4. Drizzle the vegetables with sherry vinegar and top with almonds.
If your asparagus is thick, peel the stalks; if thin, skip this, step as they'll be more tender. 2 thinly-sliced shallots can be substituted for the spring onions.
Recipe by A Modest Feast at