Herb-Crusted Salmon Asparagus (Printable Version)

Oven-baked salmon topped with fresh herbs paired with tender roasted asparagus for a flavorful meal.

# What You Need:

→ Herb-Crusted Salmon

01 - 4 skinless salmon fillets, 6 oz (170 g) 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

# Step-by-Step:

01 - Preheat oven 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.
03 - Place salmon fillets on the prepared baking sheet, brush tops with olive oil and Dijon mustard.
04 - Press the herb mixture evenly onto the top of each salmon fillet to form a crust.
05 - Arrange asparagus spears beside 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 and asparagus is tender.
07 - Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It looks and tastes restaurant-quality but comes together in half an hour with barely any cleanup.
  • The herb crust stays moist and flavorful, never dry or bland, even if you accidentally overbake it a minute or two.
  • Everything bakes on one sheet, so you can spend less time at the sink and more time eating.
  • The asparagus gets perfectly tender and slightly caramelized, making it the ideal side without any extra pans.
02 -
  • Don't skip the mustard, it's not just for flavor but also helps the herb crust stick and stay put during baking.
  • If your asparagus spears are very thick, add them to the oven 5 minutes before the salmon so everything finishes at the same time.
  • Let the salmon rest on the counter for 10 minutes before baking so it cooks more evenly and stays juicy.
03 -
  • Pat the salmon fillets completely dry with paper towels before brushing with oil and mustard, moisture on the surface prevents the crust from sticking properly.
  • Chop the herbs as finely as possible so the crust holds together better and distributes flavor evenly across every bite.
  • Use a fish spatula to transfer the salmon from the baking sheet to plates, it's wide and flexible enough to keep the crust intact.
  • If you want a golden, slightly crispy top, switch the oven to broil for the last 2 minutes, but watch it closely so the herbs don't burn.
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