This post is sponsored by Cavit. Inspire your pairings, recipes, and gatherings with new wine ideas. Plus, enter for a chance to win a trip for two to Italy below!
This Parmesan and Garlic Salmon and Asparagus dish is a complete sheet pan supper that leaves you with only one pan to clean. And it is extra delicious with an epic garlic parmesan crust and a glass of red wine to pair.
Salmon is full of health benefits, but I know many people are either intimidated to make fish at home, or they are worried their family won’t like the taste. Does that sound familiar? If so, I highly recommend that you give this recipe a try! This meal is so easy to cook up, and the parmesan garlic topping on the fish keeps the salmon moist and gives it such a great flavor. This dish is sure to please everyone!
PLUS, be sure to enter Cavit’s contest, the winner gets a trip to Italy for two! Submit your most innovative Italian recipe along with a picture of your creation and the Cavit wine that pairs best with it. 
And it definitely pleases me when served with my favorite Pinot Noir from Cavit. With one sip, you will know why Cavit is the #1 Italian wine in America. This Pinot is silky smooth with a hint of red berries. It’s earthy notes make a great match with the roasted asparagus and the acidity balances out the rich, creamy garlic parmesan topping. Such a good pairing!
Tips for this easy Garlic Parmesan Salmon and Asparagus:
1. Get a good sheet pan.
I like a large sheet pan and use one that measures 18×13 inches, with a 1-inch lip around the sides. This is not the same thing as a jelly roll pan, which is flimsier and can warp easily at high heat. I recommend buying stainless steel or aluminum pans, which are nice and sturdy and seem to last forever.
2. Aluminum foil and parchment paper are your friends.
Line the pan with either foil or parchment before cooking to help make clean-up easy! Remember: If you’re broiling, do not use parchment paper, which can catch fire. Go with the foil, and mist it with cooking spray to prevent food from sticking.
3. Experiment with your own sheet pan suppers!
Food is supposed to be fun, so don’t be afraid to switch things up and experiment on your own. Just remember to take into account the cooking times of your ingredients — pair quick-cooking proteins (thin-cut chicken breasts, fish) with quick-cooking veggies (cherry tomatoes, asparagus, etc.), and vice versa, to ensure a successful finished dish.
This would make the perfect weeknight meal when you’re craving something comforting and flavorful, yet nutritious.
Print
One-Pan Parmesan and Garlic Salmon and Asparagus
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Sheet pan salmon and asparagus get a flavor boost from parmesan, garlic, and herbs. A quick weeknight dinner.
Ingredients
- 8 oz (227 g) salmon fillets
- 1 bundle (approx. 20 spears) asparagus
- 1/3 cups (79 ml) grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon dried parsley
- 1 tablespoon lemon juice
- 1/4 cups (59 ml) low fat cottage cheese
- 2 teaspoons minced garlic
Instructions
- Preheat oven to 425°F (204°C).
- Line a baking pan with foil and spray with cooking spray.
- Place salmon fillets on one side of the baking pan and the asparagus on the other.
- In a small bowl, mix together the parmesan and seasonings.
- Lightly spray the asparagus with cooking spray and sprinkle 2 tbsp of the dry mixture over it.
- Mix the remaining dry mix with the lemon juice, cottage cheese, and garlic.
- Drizzle this mixture over the salmon, spreading evenly.
- Bake for 15-20 minutes, or until the fish is cooked through and the topping is lightly golden.
- Grill Option:
- Place the fish in one foil packet (sprayed with cooking spray) and the asparagus in another.
- Grill over medium-high heat for 10-15 minutes, or until the fish is cooked through and the asparagus is tender.
Notes
- For even cooking, ensure salmon fillets are similar in thickness.
- To reduce sodium, use reduced-sodium parmesan cheese and omit or reduce the added salt.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
What type of salmon is best for this recipe?
For this recipe, fresh or frozen fillets of skin-on salmon work best as they hold up well to roasting and benefit from the garlic parmesan crust.
How do I prevent the asparagus from getting overcooked?
To prevent the asparagus from overcooking, you can add it to the pan halfway through the salmon’s cooking time, allowing it to roast perfectly without becoming too soft.
Can I substitute the parmesan cheese with another type of cheese?
While parmesan adds a unique flavor and texture, you can substitute it with pecorino romano for a sharper taste or mozzarella for a creamier texture, but the flavor profile will change.
