Best 5 Impossibly Easy Salmon Asparagus Bake Recipes

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Indulge in a culinary symphony of flavors with our impossibly easy salmon asparagus bake, a harmonious blend of delicate salmon, crisp asparagus, and a creamy, flavorful sauce. This low-carb, keto-friendly dish is not only a feast for the taste buds but also a breeze to prepare. With minimal effort, you'll have a wholesome and satisfying meal that is perfect for busy weeknights or elegant dinners. Alongside this star recipe, discover a treasure trove of culinary delights, including a zesty lemon butter sauce that elevates the salmon to new heights, a vibrant roasted vegetable medley that adds a colorful crunch, and a delectable garlic butter sauce that transforms asparagus into a savory side dish. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

IMPOSSIBLY EASY SALMON ASPARAGUS PIE



Impossibly Easy Salmon Asparagus Pie image

Like salmon? You'll love it baked with asparagus, onions and Swiss cheese in this savory quiche-like pie.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 52m

Yield 6

Number Of Ingredients 9

1 lb asparagus spears, cut into 1-inch pieces (2 cups)
4 medium green onions, sliced (1/4 cup)
1 1/2 cups shredded Swiss cheese (6 oz)
1 can (6 oz) salmon or 1 can (5 oz) tuna, drained, flaked
1/2 cup Original Bisquick™ mix
1 cup milk
2 eggs
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/8 teaspoon pepper

Steps:

  • Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle asparagus, onions, 3/4 cup of the cheese and the salmon in pie plate.
  • Stir remaining ingredients until blended. Pour into pie plate.
  • Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake about 2 minutes longer or until cheese is melted. Cool 5 minutes.

Nutrition Facts : Calories 235, Carbohydrate 12 g, Cholesterol 115 mg, Fiber 1 g, Protein 19 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 410 mg

ONE-PAN SALMON WITH ROAST ASPARAGUS



One-pan salmon with roast asparagus image

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 7

400g new potato, halved if large
2 tbsp olive oil
8 asparagus spears, trimmed and halved
2 handfuls cherry tomatoes
1 tbsp balsamic vinegar
2 salmon fillets, about 140g/5oz each
handful basil leaves

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.
  • Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

Nutrition Facts : Calories 483 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.24 milligram of sodium

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER



Roasted Salmon With Asparagus, Lemon and Brown Butter image

Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.

Provided by Kay Chun

Categories     seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus wedges for serving
2 tablespoons drained capers
1/2 cup thawed frozen peas
1/4 cup coarsely chopped parsley, plus more for garnish

Steps:

  • Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
  • While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
  • Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
  • Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

BAKED MUSTARD-CRUSTED SALMON WITH ASPARAGUS AND TARRAGON



Baked Mustard-Crusted Salmon with Asparagus and Tarragon image

Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking sheet, making clean-up a breeze.

Provided by Rhoda Boone

Categories     Bake     Kid-Friendly     Quick & Easy     Dinner     Lunch     Salmon     Asparagus     Healthy     Low Cholesterol     Tarragon     Quick and Healthy     Sugar Conscious     Pescatarian     Dairy Free     Sheet-Pan Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 9

1 bunch thin asparagus (about 1 pound), trimmed
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skin-on salmon fillets
8 teaspoons country-style or whole-grain Dijon mustard
3 tablespoons panko (Japanese breadcrumbs)
1/4 teaspoon smoked paprika
2 tablespoons chopped fresh tarragon

Steps:

  • Preheat oven to 275°F. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.
  • Meanwhile, spread each salmon fillet with 2 tsp. mustard. Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper total. Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
  • After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets skin side down on empty half of baking sheet. Return to oven and bake until salmon is firm but still pink in the center and asparagus is tender, 14-16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.

ASPARAGUS SALMON PIE



Asparagus Salmon Pie image

I received this recipe from a dear neighbor years ago when we lived in the mountains near Yosemite National Park. We had four small children, and the whole family really loved this recipe. Now I make it for my husband, for guests, and for my children and grandchildren when they visit.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh asparagus
1/2 cup chopped onion
2 tablespoons butter
3 eggs, lightly beaten
1/2 cup milk
2 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon salt
1 can (14-3/4 ounces) pink salmon, drained, boned and flaked
1 unbaked pastry shell (9 inches)

Steps:

  • Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well. Reserve six spears for garnish; cut remaining spears into bite-size pieces. Set aside. , In a small saucepan, saute onion in butter until tender. Set aside. , In small bowl, mix eggs, milk, parsley, basil, salt and salmon. Add sauted onion. Place cut asparagus in pastry shell; top with salmon mixture. Arrange reserved asparagus spears, spoke fashion, on top. Cover edges of crust with foil to prevent over-browning. , Bake at 425° for 30-35 minutes or until filling is set.

Nutrition Facts : Calories 331 calories, Fat 19g fat (9g saturated fat), Cholesterol 150mg cholesterol, Sodium 758mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

Tips:

  • Use fresh ingredients: Fresh salmon and asparagus will give your dish the best flavor.
  • Don't overcook the salmon: Salmon is a delicate fish that can easily be overcooked. Cook it just until it is opaque and flakes easily with a fork.
  • Roast the asparagus: Roasting the asparagus brings out its natural sweetness and flavor.
  • Use a good quality olive oil: A good quality olive oil will add flavor and richness to your dish.
  • Season the salmon and asparagus well: Season the salmon and asparagus with salt, pepper, and other herbs and spices to taste.
  • Serve immediately: This dish is best served immediately after it is cooked.

Conclusion:

This impossibly easy salmon asparagus bake is a delicious and healthy meal that can be on the table in 30 minutes. It's perfect for a weeknight dinner or a special occasion. The salmon is cooked to perfection and the asparagus is roasted to perfection. The combination of flavors and textures is simply divine. If you're looking for a simple and delicious way to cook salmon, this recipe is for you.

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