Herb Roasted Salmon Asparagus (Printable Version)

Salmon fillets roasted with fresh herbs and tender asparagus, perfect for a flavorful main dish.

# What You'll Need:

→ Fish & Seafood

01 - 4 salmon fillets, 6 oz each, skin-on or skinless

→ Vegetables

02 - 1 pound asparagus, trimmed
03 - 1 lemon, sliced into thin rounds
04 - 2 tablespoons olive oil

→ Fresh Herbs & Aromatics

05 - 2 tablespoons fresh dill, chopped
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh chives, chopped
08 - 2 cloves garlic, minced

→ Seasonings

09 - 1 teaspoon sea salt
10 - 0.5 teaspoon freshly ground black pepper
11 - Zest of 1 lemon

# How-To Steps:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Arrange asparagus in a single layer on one side of the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Toss to coat evenly.
03 - Place salmon fillets skin-side down on the other side of the baking sheet. Drizzle with remaining olive oil.
04 - In a small bowl, combine dill, parsley, chives, garlic, lemon zest, and a pinch each of salt and pepper.
05 - Press the herb mixture evenly onto the top of each salmon fillet.
06 - Top each fillet with a lemon slice.
07 - Roast for 15 to 20 minutes, or until salmon flakes easily with a fork and asparagus is tender.
08 - Transfer to serving plates immediately, garnished with extra fresh herbs and additional lemon wedges if desired.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, which means you can pull off something that tastes restaurant-quality on a regular Tuesday night.
  • The herb crust keeps the salmon moist and flavorful while everything roasts on one pan, so cleanup is genuinely painless.
  • It's naturally gluten-free and dairy-free, but tastes so good nobody notices or cares what's missing.
02 -
  • If your oven runs hot, start checking at the 12-minute mark, as overcooked salmon turns dry and rubbery in seconds, and nobody wants that.
  • Don't skip trimming the asparagus properly, because the woody ends at the bottom will stay tough no matter how long you roast them.
03 -
  • Pat the salmon fillets completely dry before seasoning, as any surface moisture will create steam instead of letting them roast properly.
  • Buy your herbs the same day you plan to cook if you can, as they lose their brightness and flavor within a day or two in the fridge.
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