Easy Herb-Crusted Salmon Asparagus (Printable)

Oven-baked salmon topped with fresh herbs served alongside tender roasted asparagus for a quick meal.

# What You’ll Need:

→ Herb-Crusted Salmon

01 - 4 skinless salmon fillets, 6 oz (170 g) each
02 - 2 tablespoons olive oil
03 - 1 tablespoon Dijon mustard
04 - 1/2 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 - 1/2 teaspoon lemon zest
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

→ Asparagus

11 - 1 pound asparagus, trimmed
12 - 1 tablespoon olive oil
13 - 1/4 teaspoon kosher salt
14 - 1/8 teaspoon freshly ground black pepper

→ To Serve

15 - Lemon wedges

# Directions:

01 - Set oven temperature to 400°F and line a large baking sheet with parchment paper.
02 - Combine parsley, dill, chives, garlic, lemon zest, salt, and pepper in a small bowl; mix well.
03 - Arrange salmon fillets on the baking sheet, brushing tops with olive oil and Dijon mustard.
04 - Firmly press the herb mixture onto the top of each salmon fillet to create a crust.
05 - Place asparagus spears beside the salmon; drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat.
06 - Bake for 15 to 18 minutes until salmon flakes easily and asparagus is tender.
07 - Serve immediately accompanied by lemon wedges.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup takes about two minutes.
  • The herb crust keeps the salmon moist and adds a bright, fresh flavor that feels restaurant-quality.
  • You can prep the herb mixture in the morning and just press it on before baking.
02 -
  • Don't overbake the salmon or it will dry out. Check it at 15 minutes and look for opaque flesh that flakes gently.
  • If your asparagus spears are thick, add them to the oven 5 minutes before the salmon so everything finishes at the same time.
03 -
  • Pat the salmon fillets dry with paper towels before brushing with oil. Moisture prevents the crust from sticking properly.
  • If you want a golden, crispy top, turn on the broiler for the last 2 minutes of baking. Watch it closely so the herbs don't burn.
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