Active: 10 minutes; Total: 45 minutes; Serves: 4
Garlic, crushed | 2 cloves |
Ginger, peeled, finely chopped | ¾-inch piece |
Coconut milk, | 14 ounces |
Sugar, coconut | 1 tablespoon |
Thai 7 Spice seasoning | 1 ½ teaspoon |
Fish sauce | 2 tablespoons |
Lime juice, freshly squeezed | 1 tablespoon |
Shallots, finely chopped | 3 large |
Cilantro, finely chopped | 2 tablespoons |
Salmon fillets, skin on | 20 ounces |
Asparagus, cut into ¾-inch piece | 9 ounces |
Rice, basmati, cooked |
- Preheat your oven to 400°F.
- Place the garlic, ginger, coconut milk, sugar, seasoning, fish sauce, and lime juice in a medium-sized bowl, and mix together; then add the shallots and cilantro.
- Place the salmon, skin side down, and the asparagus on a sheet pan; pour the sauce over the top.
- Cover with foil, and bake for 35 minutes; serve with rice.
Recipe from Sheet Pan Dinners by Jenny Tschiesche & Liz Franklin.
