Easy Herb-Crusted Salmon Asparagus (Printable)

Oven-baked salmon with fresh herbs and roasted asparagus for a wholesome weeknight delight.

# 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 - 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 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Combine parsley, dill, chives, garlic, lemon zest, salt, and pepper in a small bowl and mix thoroughly.
03 - Place salmon fillets skinless side down on the prepared baking sheet. Brush tops with olive oil and Dijon mustard.
04 - Evenly press the herb mixture onto the top of each fillet to form a crust.
05 - Arrange asparagus spears beside the salmon. Drizzle with olive oil, sprinkle with salt and pepper, then toss lightly to coat.
06 - Bake for 15 to 18 minutes, until salmon flakes easily with a fork and asparagus is tender.
07 - Serve immediately, garnished with lemon wedges.

# Expert Hints:

01 -
  • It looks and tastes impressive but comes together in half an hour with minimal cleanup.
  • The herb crust keeps the salmon moist and adds a burst of freshness that makes even picky eaters ask for seconds.
  • Everything bakes on one sheet, so you can spend less time at the sink and more time at the table.
02 -
  • Don't skip patting the salmon dry before brushing on the mustard, excess moisture will prevent the crust from sticking and you'll end up with sad, naked fish.
  • Check the thickest part of the salmon at 15 minutes, overcooked salmon turns dry and chalky, and it's better to pull it a minute early than a minute late.
03 -
  • Use wild-caught salmon if you can find it, the flavor is cleaner and the texture is firmer, which holds up better under the crust.
  • Let the salmon sit at room temperature for 10 minutes before baking so it cooks more evenly and doesn't shock in the oven.
  • If your asparagus spears are thick, score them lightly with a knife so they cook through without drying out the salmon.
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