Herb Roasted Salmon Asparagus (Printable)

Salmon fillets enhanced with herbs complemented by tender asparagus for a flavorful spring dish.

# What You'll Need:

→ Fish & Seafood

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

→ Vegetables

02 - 1 lb 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 - 1/2 teaspoon freshly ground black pepper
11 - Zest of 1 lemon

# How To Make It:

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 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat evenly.
03 - Position salmon fillets skin-side down on the other side of the baking sheet. Drizzle with remaining 1 tablespoon olive oil.
04 - In a small bowl, combine dill, parsley, chives, garlic, lemon zest, and a pinch each of salt and pepper. Press the herb mixture evenly onto the top of each salmon fillet.
05 - Top each fillet with a lemon slice.
06 - Roast for 15-20 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
07 - Serve immediately, garnished with extra fresh herbs and additional lemon wedges if desired.

# Expert Advice:

01 -
  • Salmon cooks in one pan, so your cleanup is practically nonexistent.
  • The herb crust keeps the fish incredibly moist while adding brightness that makes you taste every fresh ingredient.
  • It looks restaurant-worthy but takes less time than ordering takeout.
02 -
  • Don't skip arranging the vegetables and salmon on opposite sides of the pan—this prevents them from steaming each other and ensures the salmon gets that gentle roasted exterior.
  • Salmon is forgiving, but overdone salmon is dry salmon; pull it out the moment it flakes easily rather than waiting for it to be completely opaque throughout.
03 -
  • Pat your salmon completely dry before seasoning—any moisture on the surface prevents browning and that beautiful roasted flavor.
  • Bring your fillets to room temperature for about 10 minutes before cooking so they roast evenly rather than cooking faster on the outside.
Go Back