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Baked salmon with avocado sauce on top with asparagus on a white serving platter.
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5 from 15 votes

Salmon with Avocado Sauce

Savory Salmon with Avocado Sauce is a super easy 20-minute low-carb baked sheet pan meal, complete with asparagus and topped with a creamy avocado lemon dill sauce.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Mains
Cuisine: American
Servings: 6
Calories: 515kcal
Author: HWC Magazine

Equipment

  • baking sheet
  • food processor or high powered blender

Ingredients

Salmon and Asparagus Sheet pan

  • 2.25 pounds Salmon fillets one whole fillet can range anywhere from 1.5 to 2.5 pounds, pin bones removed, skin removed if desired. (watch video below)
  • 2 tablespoon Olive oil
  • 14 oz Asparagus ends trimmed of where they break off easily or you can trim and use a vegetable peeler for the ends if your asparagus are thicker.
  • 1 teaspoon Herbs de Provence optional
  • salt and pepper to taste

Creamy Avocado Sauce

  • 3 cloves Garlic
    peeled
  • ½ cup Olive oil
  • 6 tablespoon Lemon juice
    or juice from 2 lemons
  • 1 Avocado
    medium to large, peeled and pit removed
  • Salt and pepper to taste
  • 2 tablespoon Dill fresh chopped

Instructions

  • Preheat oven to 350 degrees F (176 degrees C)
  • Line your baking sheet with aluminum foil. Grease the bottom of your sheet pan with olive oil.
  • LEAVE THE SKIN ON SALMON: If you wish, you can leave the skin on your salmon fillet as it will slide right off after baking. (When we are serving this to our family we do this as it super easy)
    HOW TO REMOVE THE SKIN OFF A SALMON FILLET (OPTIONAL) If you are hosting a gathering, you may wish to remove the skin off your salmon fillet. Take a look at our video below in the recipe card to watch how.
    The first step is to make sure you remove any pin bones. Next, you are going to want to trim your salmon of any thin edges that may cook unevenly. We save these bits and pieces for soups and stocks.
     Place your salmon fillet, skin side up and flesh side down. Next take your knife or just your fingers on the edge of the larger side of the fillet and peel the skin away from the salmon flesh along one side.
    Then, with your dominant hand holding the knife flat on top salmon to hold downward pressure, carefully peel the skin back from the salmon.Move the knife down as you peel the skin down on the salmon. Move from the largest section down towards the tail. Hold downward pressure with your butcher’s knife as you peel the skin from the salmon. If your skin sticks on to the edges of the salmon, use the edge of the knife to get a clean start.
  • Place your salmon with or without skin (your choice) on the sheet pan and add your asparagus around the salmon so they are in a single layer.
  • Drizzle olive oil over asparagus and salmon and season with Herbs de Provence seasoning and/or salt and pepper to taste.
  • Bake salmon and asparagus in the oven at 350 degrees F (176 degrees C) uncovered for about 5-8 minutes per ½ inch thickness of salmon fillet or until it flakes easily with a fork or the internal temperature is 140 degrees F (60 degrees C). The FDA states the safe cooked salmon temp is 145 degrees F (63 degrees C). However, your salmon will continue to cook even after you take it out of the oven.  Our salmon fillet was 2.25 pounds (1020grams), and it took 17 minutes to flake easily with a fork. (While your salmon is in the oven, use these next few minutes to make your creamy avocado sauce)
  • The time required to cook your salmon depends on the size/thickness of the salmon and diameter of asparagus and your preference. Start checking your fish early in the cooking process say at 8 minutes and add more cooking time as needed.
    The quickest and easiest way to see if your salmon is cooked is to use a fork. If the flesh of the salmon flakes easily in the thickest portion of the fish, it is cooked. You can also check to make sure your fish is no longer translucent but instead opaque in the middle. Another way to check for doneness is to use an oven thermometer on the thickest portion of the salmon. If you trust your fish monger and source, a medium salmon will register around 140 degrees F (60 degrees C). If you prefer your salmon more well done, shoot for 145 degrees F (63 degrees C) as per FDA recommendations. However, please note that your fish will continue to cook even after you remove it from the oven. Do not cook salmon above 145 degrees F (63 degrees C) as no one likes dried out fish!

Creamy Avocado Sauce

  • While your salmon and asparagus are in the oven, make your creamy avocado sauce. Place your garlic, olive oil, lemon juice, avocado, salt and pepper and fresh dill in your food processor or high speed blender and blend until smooth, about 1-2 minutes.
  • Once the salmon flakes easily with a fork and your asparagus are fork tender, remove from the oven.
  • Remove your salmon and asparagus sheet pan from the oven. Drizzle the creamy avocado sauce over the salmon.
  • Enjoy!

Video

Notes

How long to cook salmon at 350 degrees F in the oven?
The cook time depends on the thickness of your salmon and also if it is a whole fillet or cut fillets. The thinner portion of the salmon like the tail end and the thin sides will cook faster than the thicker body portion of the fillet. Therefore, we like to trim the edges, so it cooks more evenly. Bake in the oven uncovered at 350 degrees F (176 degrees C) for about 5-8 minutes per ½ inch thickness or until it flakes easily with a fork or the internal temperature is 140 degrees F (60 degrees C). The FDA states the safe cooked salmon temp is 145 degrees F (63 degrees C). However, your salmon will continue to cook even after you take it out of the oven.  Our salmon fillet was 2.25 pounds (1020 grams), and it took 17 minutes to flake easily with a fork.  Keep an eye on your salmon as it cooks fast.
How to tell if salmon is cooked?
The quickest and easiest way to see if your salmon is cooked is to use a fork. If the flesh of the salmon flakes easily in the thickest portion of the fish, it is cooked. You can also check to make sure your fish is no longer translucent but instead opaque in the middle. Another way to check for doneness is to use an oven thermometer on the thickest portion of the salmon. If you trust your fish monger and source, a medium salmon will register around 140 degrees F (60 degrees C). If you prefer your salmon more well done, shoot for 145 degrees F (63 degrees C) as per FDA recommendations. However, please note that your fish will continue to cook even after you remove it from the oven. Do not cook salmon above 145 degrees F (63 degrees C) as no one likes dried out fish!
How to cook salmon healthy?
To cook salmon healthy, choose baking or grilling over frying. Use healthy fats like extra virgin olive oil, fresh herbs and reduce the salt. Complement your meal with fresh seasonal vegetables.
You can exchange the asparagus with zucchini, summer squash, broccoli, broccolini or other vegetables of choice. 
If you choose a hard vegetable, example cauliflower or broccoli you will need to roast these vegetables first for about 10 minutes alone with a little olive oil and seasoning before adding the salmon to the sheet pan. Harder vegetables take longer to cook than the salmon will. 
Herbs de Provence - our homemade dried herb mixture has fennel, rosemary, thyme, marjoram, savory, basil, mint and lavender. However, this recipe is also delicious with Italian herb blends, Mrs. Dash or just salt and pepper. To keep this recipe Whole30 and paleo, you need to make sure that it is just the fresh organic herbs and without the additives
Can be Made on the Grill
 This delicious salmon with avocado sauce is fantastic on the grill or in the oven. You will need to wrap the salmon and asparagus in aluminum foil and seal. Then grill on low medium heat until the salmon flakes easily with your fork. Who knows what "Mother Nature" will be up to, so you need a backup plan. This salmon with avocado sauce can be made in the oven or on the grill. 

Nutrition

Serving: 1g | Calories: 515kcal | Carbohydrates: 7g | Protein: 36g | Fat: 39g | Saturated Fat: 6g | Cholesterol: 94mg | Sodium: 80mg | Potassium: 1154mg | Fiber: 4g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 3mg