Easy Herb-Crusted Salmon Asparagus (Printable)

Oven-baked salmon with a fresh herb crust served with tender roasted asparagus for a simple, wholesome meal.

# What You'll Need:

→ Herb-Crusted Salmon

01 - 4 skinless salmon fillets, 6 oz each
02 - 2 tablespoons olive oil
03 - 1 tablespoon Dijon mustard
04 - ½ cup fresh parsley, finely chopped
05 - 2 tablespoons fresh dill, finely chopped
06 - 1 tablespoon fresh chives, finely chopped
07 - 1 clove garlic, minced
08 - ½ teaspoon lemon zest
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon freshly ground black pepper

→ Asparagus

11 - 1 pound asparagus, trimmed
12 - 1 tablespoon olive oil
13 - ¼ teaspoon kosher salt
14 - ⅛ teaspoon freshly ground black pepper

→ To Serve

15 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 400°F and line a large baking sheet with parchment paper.
02 - In a small bowl, mix the parsley, dill, chives, garlic, lemon zest, salt, and pepper.
03 - Place the salmon fillets on the baking sheet and brush each with olive oil and Dijon mustard.
04 - Press the herb mixture evenly onto the top surface of each salmon fillet to form a crust.
05 - Arrange asparagus spears alongside the salmon, drizzle with olive oil, sprinkle with salt and pepper, and toss lightly to coat.
06 - Bake in the preheated oven for 15 to 18 minutes, until salmon flakes easily with a fork and asparagus is tender.
07 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It looks impressive but comes together faster than ordering takeout, and nobody needs to know how easy it really was.
  • The herb crust keeps the salmon moist and flavorful, so you never end up with that chalky, overcooked texture.
  • Everything bakes on one sheet, which means less cleanup and more time to actually sit down and enjoy dinner.
02 -
  • Do not overbake the salmon, it continues cooking after you pull it from the oven, so stop when it is just opaque in the center.
  • Trim the asparagus by bending each spear until it snaps naturally, it will break exactly where the woody part ends.
  • If your fillets are uneven in thickness, tuck the thinner tail ends under so everything cooks at the same rate.
03 -
  • Use parchment paper instead of foil, the salmon will not stick and cleanup takes thirty seconds.
  • If your oven runs hot, check the salmon at 12 minutes, every oven is different and you want to catch it at just done, not a minute past.
  • Press the herbs on firmly with your fingers, a light sprinkle will fall off and a packed crust stays put and crisps at the edges.
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