Whether working in-person or online, most of us are starting to return to somewhat of a normal routine. My last semester of college is officially in full swing and life has certainly sped up these past couple weeks. However, the kitchen has been my sanctuary and I’ve continued to experiment with new recipes as a way to decompress and have a little bit of fun – even on a Monday. Occasionally, I will just pop open a Trader Joe’s salad kit or make a frozen dish, but whenever I have the chance, I prefer to be in the kitchen making my meals. It’s also a great excuse for me to procrastinate because a girl’s gotta eat!
My latest source of inspiration has been minimal-ingredient recipes that allow you to fix a weeknight meal in a pinch. It also helps cut down your weekly grocery list to just a few key items you need. This week, I’ve been on a salmon kick – mainly because 1 lb. of salmon goes a long way for just one person. The beauty of cooking a protein and veggies is that few ingredients are necessary to transform it into something wonderful and incredibly flavorful. On its own, fresh salmon is buttery-rich and not overly fishy in flavor, meaning just a little bit of olive oil, salt, and pepper can do the trick. However, if you add a little bit of Everything but the Bagel Seasoning to it, you’ve got yourself a whole other ball game. With onion, garlic, sesame, and poppy seeds, it adds depth of flavor and an irresistible crunch without overwhelming the flavor of the salmon. As the back of the bottle says, you can add Everything but the Bagel Seasoning to just about anything, and if you haven’t tried it on salmon, you are missing out!
Although I love making homemade marinades, this recipe is undeniably quicker, easier, and just as tasty for those nights when you just want to pop something in the oven and eat. It also means less clean up! Parchment paper is a God-send on a busy weeknight and spares the trouble of getting sudsy with a sponge… unless that’s your idea of fun, in which case the sponge is all your’s friend! Jokes aside, this recipe is LEGIT.
If you are looking for a healthy and easy dish to make this upcoming week, I cannot recommend this sheet-pan meal enough! With healthy fats and few carbs, this dish is satisfying and simple.
What’s in this recipe:
- Everything but the Bagel Seasoning: I don’t know what exactly makes Everything but the Bagel Seasoning so crave-able, but ever since Trader Joe’s came out with their famed seasoning, I’ve been hooked. The combination of garlic and onion flakes with poppy and sesame seeds is simply magical not only because it adds so much flavor to whatever you are eating, but also because it adds the perfect crunch. I put EBTBS on my roasted veggies, morning omelet, and best of all, on this salmon to elevate this simple dish into something spectacular! If you don’t live near Trader Joe’s, Sprouts sells a comparable version, or consider making your own!
- Asparagus: As I’ve talked about in the past, sheet pan meals are somewhat of an art, in that you have to choose vegetables that cook in the same amount of time as your protein. I love how quickly salmon cooks, but it limits what types of vegetables you can cook alongside it. Asparagus is a great pairing for this dish because in 20-25 minutes, it gets perfectly-crisp. Using something else like cauliflower or sweet potato won’t have enough time to cook if you try and substitute it in this recipe, but broccoli is a good alternative if you are not a fan of asparagus.
- Salmon: The star of the show, using quality salmon makes a HUGE difference. It might seem snobby, but if I get salmon from the fish counter, I usually ask when it came in because salmon that has been sitting more than a couple of days will inevitably taste fishier than fresh salmon. Both Central Market and Whole Foods typically have center-cut salmon filets portioned and packaged near the fish counter that you can simply grab as you shop. Most grocery stores tend to sell Atlantic, farm-raised salmon which is affordable and mild in flavor, but if you are conscious about using it and can find wild-caught salmon, more power to you!
- 1 lb. center-cut salmon (skin-on)
- 1 bunch fresh asparagus (about 25-30 spears)
- 3 tbsp. olive oil
- 2 tsp. Everything but the Bagel Seasoning
- Salt and pepper to taste
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Remove the salmon from the fridge and allow it to sit at room temperature for 30 minutes prior to cooking.
- Divide the salmon into 4 equal portions and pat it dry of any excess moisture. Lay the salmon skin-side down on the parchment-lined baking sheet.
- Trim the ends (about 1-inch) off of the asparagus and lay in an even layer next to the salmon so that none of the spears overlap on the baking sheet.
- Evenly distribute the olive oil over both the salmon and asparagus, making sure each is lightly, but completely coated.
- Sprinkle salt and pepper to taste over both the salmon and asparagus. Then, sprinkle the Everything but the Bagel Seasoning over the tops of each salmon filet.
- Bake everything in the oven for 20-22 minutes until the asparagus appears crisp and the salmon is completely opaque and beginning to crisp along the edges. Turn on your broiler and broil for an additional 2-3 minutes to ensure the salmon is nice and crispy.
- Use a spatula to plate the salmon and asparagus on each plate and enjoy immediately!
Nutrition Information:Serving Size: 1/4 total recipe
Amount Per Serving: Calories: 260Total Fat: 18.1gSaturated Fat: 3gFiber: 2.1gSugar: 1.9gProtein: 20.2g