Lyss’ Spicy Sheet Pan Salmon
Ingredients:
- 1 tsp Ginger
- 1 tsp Turmeric
- 1 tsp Red Chile Flakes
- 1 tbsp. onion salt
- 1 tbsp. mushroom company umami
- 1 tbsp. Garlic salt
- 1 lime
- 1 lemon
- Olive Oil
- 1 tbsp. Honey
- 1 tbsp. Rice Vinegar
- 1 tsp Toasted Sesame Oil
- Salmon
- Asparagus
Directions:
Combine Ginger, Turmeric, Red Chili Flakes, onion salt, mushroom company umami, Garlic salt, juice from one lime and ½ a lemon, 1 tbsp olive oil, honey, rice vinegar, and toasted sesame oil into a marinade. Put marinade on top of salmon in a bag, stasher bag, or container. Let salmon marinade for 45 mins. Pre heat oven to 425F. Line a baking dish with asparagus and add about 2 tbsp. of olive oil until asparagus is coated. Place salmon on top of asparagus and drizzle remaining marinated on top of fish. Cut remaining half of lemon into wedges and place on top of fish. Cook about 10 minutes depending on the size of the fish. When the salmon easily flakes with a fork, it’s done. Enjoy!
