Easy Herb-Crusted Salmon Asparagus (Printable)

Tender herb-crusted salmon fillets paired with roasted asparagus for a healthy, easy meal.

# What You Need:

→ Herb-Crusted Salmon

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

→ Asparagus

11 - 1 pound asparagus, trimmed
12 - 1 tablespoon olive oil
13 - ¼ teaspoon kosher salt
14 - ⅛ teaspoon freshly ground black pepper

→ To Serve

15 - Lemon wedges

# How-To:

01 - Preheat the oven to 400°F and line a large baking sheet with parchment paper.
02 - Combine parsley, dill, chives, garlic, lemon zest, kosher salt, and black pepper in a small bowl.
03 - Place salmon fillets on the baking sheet and brush tops evenly with olive oil and Dijon mustard.
04 - Press the herb mixture firmly onto the top of each salmon fillet to create a crust.
05 - Arrange asparagus alongside salmon, drizzle with olive oil, sprinkle with salt and pepper, then 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 -
  • It tastes restaurant-fancy but uses one pan and takes less time than ordering takeout.
  • The herb crust stays fragrant and bright, never muddy or bitter, even if you're new to cooking fish.
  • Asparagus roasts perfectly alongside the salmon, so you're not juggling multiple pots or timers.
02 -
  • Don't overbake the salmon or it will turn chalky. Check it at 15 minutes, the center should still look slightly translucent and will finish cooking as it rests.
  • If your asparagus spears are thick, roll them halfway through baking so they cook evenly on all sides.
  • Let the salmon rest on the pan for two minutes before plating. This keeps the crust intact and the juices from running everywhere.
03 -
  • Buy salmon the day you plan to cook it, or freeze it immediately if you're meal prepping. Fresh fish should smell like the ocean, not fishy.
  • If the asparagus spears vary wildly in thickness, use only the medium ones for this recipe and save the thick ones for grilling or the thin ones for a quick sauté.
  • Press the herb crust on right before baking, not in advance, or the mustard will make the herbs weep and lose their vibrant color.
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