Herb-Crusted Salmon Asparagus (Printer-friendly)

Oven-baked salmon topped with fresh herbs, served alongside tender roasted asparagus for a quick, wholesome 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 - ½ cup fresh parsley, finely chopped (20 g)
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 (450 g)
12 - 1 tablespoon olive oil
13 - ¼ teaspoon kosher salt
14 - ⅛ teaspoon freshly ground black pepper

→ To Serve

15 - Lemon wedges

# Steps:

01 - Set the oven to 400°F. Line a large baking sheet with parchment paper.
02 - Combine parsley, dill, chives, garlic, lemon zest, kosher salt, and black pepper in a small bowl and mix well.
03 - Arrange salmon fillets on the baking sheet. Brush each fillet with olive oil followed by Dijon mustard.
04 - Press the herb mixture evenly over the top of each salmon fillet to form a crust.
05 - Place asparagus alongside salmon on the baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss gently to coat.
06 - Bake for 15 to 18 minutes until salmon flakes easily and asparagus is tender.
07 - Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one sheet pan, so cleanup is just a quick wipe down and youre done.
  • The herb crust stays bright and fragrant, making even a Tuesday feel a little special.
  • Its flexible enough to use whatever fresh herbs are actually alive in your fridge.
  • The salmon stays moist and flaky without any fussy techniques or constant checking.
02 -
  • Dont skip the mustard, I tried it once without and the herbs just slid off into a sad little pile.
  • Check your salmon at 15 minutes, especially if your fillets are on the thinner side, overcooked salmon turns chalky fast.
  • If your asparagus spears are really thick, give them a five minute head start in the oven before adding the salmon.
03 -
  • Let the salmon sit at room temperature for 10 minutes before baking so it cooks more evenly.
  • Use a light hand with the mustard, too much and it overpowers the herbs.
  • If you want a golden crust, switch the oven to broil for the last minute, but watch it like a hawk.
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