Sheet Pan Honey Glazed Salmon with Asparagus

Method

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, toss the trimmed asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until evenly coated. Spread the asparagus in a single layer on one half of the prepared sheet pan.
3. Pat the salmon fillets dry with a paper towel. In a small bowl, whisk together the honey, remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and garlic powder.
4. Place the salmon fillets, skin-side down, on the other half of the sheet pan, leaving some space between the fillets and the asparagus. Brush half of the honey glaze over the top of each salmon fillet.
5. Bake for 10-12 minutes. Remove the sheet pan from the oven and brush the remaining honey glaze over the salmon. Gently toss the asparagus.
6. Return the sheet pan to the oven and continue baking for another 5-8 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp. The internal temperature of the salmon should reach 145°F (63°C).
7. Serve immediately and enjoy your sweet and savory sheet pan meal.