Herb-Crusted Salmon Asparagus (Printable)

Oven-baked salmon with fresh herbs paired with roasted asparagus for a healthy, savory dish.

# What You'll Need:

→ Herb-Crusted Salmon

01 - 4 skinless salmon fillets, 6 oz each
02 - 2 tbsp olive oil
03 - 1 tbsp Dijon mustard
04 - 1/2 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 - 1/2 tsp lemon zest
09 - 1/2 tsp kosher salt
10 - 1/4 tsp freshly ground black pepper

→ Asparagus

11 - 1 lb asparagus, trimmed
12 - 1 tbsp olive oil
13 - 1/4 tsp kosher salt
14 - 1/8 tsp freshly ground black pepper

→ To Serve

15 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 400°F and line a large baking sheet with parchment paper.
02 - In a small bowl, blend parsley, dill, chives, garlic, lemon zest, salt, and pepper.
03 - Arrange salmon fillets on the lined baking sheet, then brush tops evenly with olive oil and Dijon mustard.
04 - Press the herb mixture firmly onto each salmon fillet to create an even crust.
05 - Place asparagus spears beside the salmon, drizzle with olive oil, then sprinkle with salt and pepper; toss lightly to coat evenly.
06 - Bake for 15 to 18 minutes until salmon flakes easily with a fork and asparagus is tender.
07 - Serve hot with fresh lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, so cleanup is basically nonexistent
  • The herb crust stays bright and fresh, not dried out or bitter
  • It looks impressive enough to serve guests but easy enough for a random weeknight
  • You can prep the herb mixture in the morning and just slap it on before baking
02 -
  • Don't skip the mustard, I tried it once without and the herbs just slid off into a sad little pile
  • If your asparagus spears are thick, they might need an extra 2 or 3 minutes, so check them separately
  • Let the salmon rest on the counter for 10 minutes before baking so it cooks more evenly
03 -
  • Use parchment paper, not foil, the salmon won't stick and the herbs won't burn
  • If you have leftover herb mixture, freeze it in an ice cube tray with a little olive oil for instant flavor bombs
  • Check the thickest part of the salmon with a fork at 15 minutes, it should flake but still be slightly translucent in the center for perfect doneness
Go Back