Pin It The kitchen smelled like spring the evening I came home with a bunch of asparagus and four salmon fillets, no plan in mind. I opened the fridge, spotted the parsley I'd bought for something else, and thought: what if I just press herbs onto the fish and roast everything together? Twenty minutes later, I had dinner that tasted like I'd planned it all week. That's how this recipe was born, not from a cookbook, but from a Tuesday when I was too tired to overthink it.
I made this for my sister the first time she visited after moving across the country. We sat at the table with lemon wedges and white wine, and she said it tasted like something you'd order at a restaurant with tablecloths. I didn't tell her how little effort it took. Sometimes the best meals are the ones that look like you tried harder than you did.
Ingredients
- Salmon fillets: Look for fillets that are evenly thick so they cook at the same rate, and if you can, ask for skinless to save yourself the trouble.
- Olive oil: This helps the mustard and herbs stick and gives the salmon a golden edge without drying it out.
- Dijon mustard: It adds a subtle tang and acts like glue for the herb crust, so don't skip it even if you think you don't like mustard.
- Fresh parsley: The base of the crust, it stays green and fresh tasting even after baking.
- Fresh dill: Brings a delicate, almost floral note that pairs beautifully with salmon.
- Fresh chives: They add a mild onion flavor without any bite or harshness.
- Garlic: Just one clove, minced fine, so it melts into the crust without overpowering the herbs.
- Lemon zest: Brightens everything and smells incredible when it hits the heat.
- Asparagus: Trim the woody ends by snapping them where they naturally break, usually about an inch from the bottom.
- Lemon wedges: A squeeze at the table wakes up every bite.
Instructions
- Preheat and prep:
- Set your oven to 400°F and line a baking sheet with parchment so nothing sticks. This step matters more than you think.
- Make the herb crust:
- Chop the parsley, dill, and chives as finely as you can, then mix them with garlic, lemon zest, salt, and pepper. The mixture should smell like a garden.
- Prep the salmon:
- Lay the fillets on the sheet and brush each one with olive oil, then a thin layer of Dijon. Press the herb mixture onto the tops, patting gently so it sticks.
- Arrange the asparagus:
- Lay the spears beside the salmon, drizzle with olive oil, and season with salt and pepper. Toss them lightly so every spear is coated.
- Bake:
- Slide the sheet into the oven and bake for 15 to 18 minutes, until the salmon flakes easily and the asparagus has a little char at the tips. The smell will tell you when it's ready.
- Serve:
- Plate the salmon and asparagus together, and set out lemon wedges. Squeeze them over everything just before you take the first bite.
Pin It One night I doubled the recipe for a small dinner party, and everyone kept asking what the secret was. I realized there wasn't one, just fresh herbs and heat. Sometimes the simplest things are the ones people remember.
Variations You Might Love
Swap the dill for tarragon if you want something a little more French, or try basil if you're in the mood for something sweeter and brighter. I've also made this with thyme and rosemary when that's what I had, and it tasted like a different dish entirely, still delicious.
What to Serve Alongside
This pairs beautifully with a simple green salad, roasted baby potatoes, or even a scoop of herbed rice. If you want to keep it light, just the asparagus and a glass of cold Sauvignon Blanc is more than enough.
Storage and Reheating
Leftovers keep well in the fridge for up to two days, and the salmon is just as good cold on a salad the next day. If you want to reheat it, use a low oven (around 275°F) so the fish doesn't dry out, and cover it loosely with foil.
- Let the salmon come to room temperature before reheating for more even warming.
- The asparagus can be eaten cold or tossed into a frittata the next morning.
- Freeze the herb mixture in ice cube trays if you want to make this again without the prep work.
Pin It This is the kind of recipe I come back to when I want something that feels special without the stress. It never disappoints, and it always tastes like I cared.
Recipe FAQs
- → How do I ensure the salmon stays moist?
Brush the fillets with olive oil and Dijon mustard before applying the herb crust to lock in moisture during baking.
- → Can I use frozen salmon for this dish?
Yes, but thaw completely and pat dry to avoid excess moisture affecting the herb crust.
- → What is the best way to prepare asparagus for roasting?
Trim woody ends, toss with olive oil, salt, and pepper, then roast alongside the salmon for even cooking.
- → Are there alternative herbs to use in the crust?
Fresh tarragon or basil can replace dill for different yet complementary flavor profiles.
- → How can I add extra flavor to the asparagus?
Sprinkle grated Parmesan over the asparagus before baking for a savory boost.