It’s Lent, which means it’s time for a lot more fish recipes around here. I’m a big seafood fan anyway, but I end up making more seafood recipes than usual during Lent. I made this the other night on Ash Wednesday. It’s a a quick and easy weeknight dinner, and it only requires one pan. I served this with rice, but that was not necessary at all. I actually found I didn’t eat much of the rice. The flavor on the fish was great, and the lemon pepper asparagus was flavorful and cooked perfectly.
Soy Glazed Salmon
- Parchment paper, aluminum foil, or silicone baking mat
- 2 pieces salmon
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- ½ tsp garlic powder
- ⅛ tsp ginger
- ⅛ tsp Sriracha (Can substitute red pepper flakes. Use more sriracha if you want it a little spicy.)
- Preheat oven to 400°.
- Line a large baking sheet with parchment paper, aluminum foil, or a silicone baking mat. If using aluminum foil, coat with nonstick spray.
- Trim asparagus and toss with olive oil and lemon pepper seasoning. Transfer to the baking sheet, leaving room for the fish in the middle.
- Combine soy sauce, brown sugar, garlic powder, ginger, and sriracha. Coat the fish on all sides.
- Place the fish between the asparagus on the baking sheet. Pour the remaining soy sauce mixture over the fish.
- Bake for about 15 minutes, or until the fish is cooked through.
Place the asparagus on the sheet pan lined with parchment paper, aluminum foil sprayed with nonstick spray, or a silicone baking mat, Leave room for the fish in the center.
Place the fish in between the asparagus and bake for about 15 minutes, or until the fish is cooked through. If your pieces of fish are really large, consider giving the asparagus a 5 minute head start.