By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
424 cal · 30 min
One-Pan Parmesan and Garlic Salmon and Asparagus
Recipe GLPRdde29c28a12ff8
A simple, elegant one-pan dinner featuring tender salmon fillets and fresh asparagus seasoned with parmesan, garlic, and lemon. The salmon is topped with a creamy garlic-parmesan mixture while the asparagus is lightly coated with the same savory blend. Baked until the salmon is moist and flaky and the topping is golden, this nutritious dish comes together in about 30 minutes and serves two.
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Ingredients
2 (4 oz) salmon fillets, thawed if frozen
1 bunch fresh asparagus, washed and trimmed (about 20 spears)
1/4 cup grated parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
3 tablespoons cottage cheese
Cooking spray for pan preparation
Directions
Preheat your oven to 425°F (220°C).
Line a large baking sheet with aluminum foil and lightly spray it with cooking spray.
Arrange the salmon fillets on one half of the prepared baking sheet and the asparagus spears on the other half.
In a small bowl, combine the grated parmesan cheese, minced garlic, salt, and black pepper. Mix well to create a dry seasoning blend.
Lightly spray the asparagus with cooking spray, then sprinkle 2 tablespoons of the seasoning mixture evenly over the spears.
In the same small bowl, add the lemon juice and cottage cheese to the remaining parmesan mixture and stir until you have a spreadable paste.
Spread the creamy garlic-parmesan mixture evenly over the top of each salmon fillet.
Place the baking sheet in the preheated oven and bake for 15-20 minutes, until the salmon reaches an internal temperature of 145°F, the flesh is opaque and flakes easily with a fork, and the topping is lightly golden.
Remove from the oven and serve immediately while hot.
Comments
Salmon, asparagus, and parmesan are all easy finds at every Charlotte grocer—Harris Teeter, Food Lion, and Kroger carry quality versions at reasonable prices, and salmon typically runs four to eight dollars a pound depending on freshness. The stated 30 minutes is honest for cooking, though prepping the asparagus and mincing garlic adds five minutes that meal planners should account for. Cottage cheese as a binder is an odd choice that risks a watery, separated sauce and doesn't add enough value to justify the extra ingredient or the textural trade-off of a traditional pan sauce. The dish reheats adequately in a 350-degree oven, making it acceptable for next-day lunch, though the asparagus will soften.
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