Easy Herb-Crusted Salmon Asparagus (Printable)

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

# What You Need:

→ Herb-Crusted Salmon

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

→ Asparagus

11 - 1 lb asparagus, trimmed
12 - 1 tbsp olive oil
13 - ¼ tsp kosher salt
14 - ⅛ tsp freshly ground black pepper

→ To Serve

15 - Lemon wedges

# How To Make It:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a small bowl, mix parsley, dill, chives, garlic, lemon zest, salt, and pepper until evenly combined.
03 - Place salmon fillets on the prepared baking sheet. Brush each fillet top with olive oil and Dijon mustard.
04 - Press the herb mixture evenly onto the top of each salmon fillet to form a flavorful crust.
05 - Arrange asparagus spears alongside the salmon. Drizzle with olive oil, sprinkle with salt and pepper, and 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 Advice:

01 -
  • Everything bakes on one sheet, so cleanup is almost nonexistent and you can relax while it cooks.
  • The herb crust stays bright and fresh, giving you restaurant flavor without any tricky timing or flipping.
  • Its naturally gluten-free and pescatarian, so it works for almost any guest without extra planning.
02 -
  • Dont skip the Dijon mustard, it really does hold the herbs in place and I learned that the hard way when my first attempt left a pile of herbs on the pan.
  • Check your salmon at 15 minutes, especially if your fillets are thinner, because overcooked salmon turns dry and loses that silky texture.
03 -
  • Pat the salmon dry with paper towels before brushing with oil and mustard, moisture prevents the crust from sticking properly.
  • Use a fish spatula to lift the salmon off the pan, its thin edge slides under without breaking the fillet and keeps your presentation perfect.
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