Pin it One evening after work, I opened the fridge and found salmon fillets I'd forgotten about. I grabbed a handful of herbs from the windowsill, mixed them with mustard, and pressed the paste onto the fish. Twenty minutes later, the kitchen smelled like a bistro, and I realized I'd stumbled onto something I'd make every week.
I made this for my neighbor after she mentioned feeling too tired to cook. She texted me an hour later asking for the recipe, saying her kids actually ate the asparagus without complaining. That's when I knew it was a keeper.
Ingredients
- Salmon fillets: Look for fillets that are about the same thickness so they cook evenly. I usually ask the fishmonger to remove the skin if it's still on.
- Olive oil: Use a good-quality one for brushing the salmon. It helps the mustard and herbs stick and adds richness.
- Dijon mustard: This acts like glue for the herb crust and gives a subtle tangy bite. Don't skip it.
- Fresh parsley: The base of the crust. I chop it fine so it forms a cohesive layer on top of the fish.
- Fresh dill: Adds a delicate, slightly sweet flavor that pairs beautifully with salmon. Dried dill won't work here.
- Fresh chives: They bring a mild onion note without overpowering the other herbs. Snip them with scissors for easiest prep.
- Garlic: One clove is enough. Mince it finely so it distributes evenly and doesn't burn.
- Lemon zest: Brightens everything. I use a microplane and avoid the white pith, which tastes bitter.
- Asparagus: Snap off the woody ends by bending each spear until it breaks naturally. It's oddly satisfying.
- Kosher salt and black pepper: Season both the salmon and the asparagus separately for balanced flavor.
- Lemon wedges: A squeeze at the end wakes up every bite. I always keep extra on the table.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment. This keeps the salmon from sticking and makes cleanup easy.
- Mix the Herb Crust:
- Combine parsley, dill, chives, garlic, lemon zest, salt, and pepper in a small bowl. The mixture should smell bright and garlicky.
- Prepare the Salmon:
- Lay the fillets on the baking sheet. Brush the tops with olive oil, then spread a thin layer of Dijon mustard over each one.
- Apply the Crust:
- Press the herb mixture onto the mustard-coated tops, making sure it sticks. Don't be shy, pack it on gently so it forms a nice green layer.
- Season the Asparagus:
- Arrange the spears beside the salmon. Drizzle with olive oil, sprinkle with salt and pepper, and toss them lightly with your hands.
- Bake Together:
- Slide the pan into the oven and bake for 15 to 18 minutes. The salmon should flake easily with a fork, and the asparagus should be tender with slightly crisp tips.
- Serve Hot:
- Transfer everything to plates and serve with lemon wedges. Squeeze the lemon over the fish and vegetables right before eating.
Pin it The first time I served this to my in-laws, my father-in-law said it tasted like something from a French brasserie. He's not big on compliments, so I took that as a win and made it for every family dinner after that.
Swapping the Herbs
I've tried this with tarragon instead of dill, and it gave the salmon a slightly licorice-like note that was elegant and unexpected. Basil works too, especially in summer when it's abundant. Just keep the parsley as the base and swap out the dill or chives based on what you have.
Make It Your Own
Sometimes I sprinkle grated Parmesan over the asparagus before baking, which gives it a nutty, golden crust. You can also add cherry tomatoes to the pan for a pop of sweetness. Once I threw in sliced red onion and it caramelized beautifully alongside everything else.
Storing and Reheating
Leftovers keep in the fridge for up to two days. I reheat the salmon gently in a 300°F oven for about 8 minutes, covered with foil so it doesn't dry out. The asparagus is great cold in a salad the next day, tossed with greens and a vinaigrette.
- Line the baking sheet well so the mustard doesn't stick and burn.
- Use a meat thermometer if you're nervous. Salmon is done at 145°F.
- Save any leftover herb mixture and stir it into yogurt for a quick sauce.
Pin it This dish has become my go-to when I want something that feels special but doesn't require much effort. I hope it brings the same kind of easy comfort to your table.
Recipe FAQs
- → How can I best prepare the herb crust for the salmon?
Combine chopped parsley, dill, chives, minced garlic, lemon zest, salt, and pepper. Press the mixture firmly onto the salmon fillets before baking to create a flavorful crust.
- → What is the ideal oven temperature and cooking time?
Preheat the oven to 400°F (200°C) and bake the salmon and asparagus for 15–18 minutes until the fish flakes easily and asparagus is tender.
- → Can I substitute the herbs used in the crust?
Yes, tarragon or basil can replace dill for a varied flavor, giving the dish a different aromatic profile.
- → How should the asparagus be prepared alongside the salmon?
Trim the asparagus, drizzle with olive oil, season with salt and pepper, and toss gently to coat before placing on the baking sheet with the salmon.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or a light Pinot Grigio complements the fresh herbs and richness of the salmon beautifully.