This easy sheet-pan dinner works with both salmon and trout and features a simple mayonnaise-based sauce that’s packed with flavor. Begin by pouring a small amount of hot oil over some chile flakes, which allows a slow-burning spiciness to infuse throughout the sauce, then stir in the remaining ingredients: mayonnaise, garlic powder, salt, and the zest and juice of a lime. The mixture gets slathered over the fish fillets and a bunch of tender spring asparagus and bakes into a lush sauce that clings to the fish rather than running off of it. The best part? The whole meal comes together in under 30 minutes.
Directions
- Heat the oven to 400°F and line a large rimmed baking sheet with parchment paper or aluminum foil.
- Add the chile flakes to a small bowl and set aside. Heat the oil in a small saucepan over medium-high heat until it just barely begins to smoke, then pour it over the chile flakes. The mixture should sizzle a bit. Allow to cool for about 5 minutes. Add the mayonnaise, lime juice, lime zest, garlic powder, and salt, and stir until well combined. Taste the mixture and adjust the salt to your preference—it should be on the salty side.
- Lightly pat the fish fillets dry, then place them on the sheet pan skin side down, arranging the asparagus around the fish. Coat each fillet with a generous amount of the mayonnaise mixture, then brush a small amount over the asparagus.
- Bake for 8 to 12 minutes or until the fish flakes easily with a fork. The actual time may vary depending on the thickness of your fillets.
- Serve immediately with rice, pasta, or couscous if desired.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.