Herb-Crusted Salmon with Asparagus (Print Version)

Oven-baked salmon with fresh herb crust served alongside tender roasted asparagus for a quick, healthy dish.

# What You Need:

→ Herb-Crusted Salmon

01 - 4 skinless salmon fillets, 6 ounces (170 g) each
02 - 2 tablespoons olive oil
03 - 1 tablespoon Dijon mustard
04 - 1/2 cup fresh parsley, finely chopped (about 20 g)
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 (about 450 g)
12 - 1 tablespoon olive oil
13 - 1/4 teaspoon kosher salt
14 - 1/8 teaspoon freshly ground black pepper

→ To Serve

15 - Lemon wedges

# How-To Steps:

01 - Set the oven to 400°F and line a large baking sheet with parchment paper.
02 - In a small bowl, mix parsley, dill, chives, garlic, lemon zest, salt, and black pepper until evenly blended.
03 - Arrange salmon fillets on the prepared baking sheet. Brush each fillet with olive oil and Dijon mustard.
04 - Press the herb mixture firmly onto the top of each salmon fillet to create a crust.
05 - Place asparagus spears alongside the salmon. Drizzle with olive oil and sprinkle with salt and pepper, tossing lightly to coat evenly.
06 - Bake for 15 to 18 minutes until salmon flakes easily with a fork and asparagus is tender.
07 - Serve immediately with fresh lemon wedges to enhance flavor.

# Expert Advice:

01 -
  • Everything bakes on one sheet, so cleanup is as easy as dinner itself.
  • The herb crust stays bright and fragrant, never muddy or heavy.
  • It feels elegant enough for company but simple enough for a quiet night alone.
  • You can prep the herb mixture in the morning and just press it on before baking.
02 -
  • If your salmon fillets are thicker than an inch, add 3 to 5 minutes to the baking time so the center cooks through.
  • Don't skip the parchment paper or you'll spend twice as long scrubbing the pan as you did making dinner.
  • The herb crust can be made a few hours ahead and kept covered in the fridge, which makes this even faster on a busy night.
03 -
  • Press the herb crust on gently but firmly so it stays put during baking and forms a real crust, not just a topping.
  • If your asparagus spears are very thick, slice them in half lengthwise so they cook in the same time as the salmon.
  • A instant read thermometer should read 125°F in the thickest part of the salmon for medium, which is how I prefer it.
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