Herb Roasted Salmon Asparagus (Print Version)

Succulent salmon with fresh herbs paired with tender asparagus, roasted to flavorful perfection.

# 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 - 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. Press the herb mixture evenly onto the top of each salmon fillet.
05 - Top each fillet with a lemon slice.
06 - Roast for 15 to 20 minutes, or until salmon flakes easily with a fork and asparagus is tender.
07 - Transfer to serving plates immediately. Garnish with extra fresh herbs and additional lemon wedges if desired.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish, making it perfect for busy weeknights
  • One-pan preparation means easy cleanup and less time in the kitchen
  • Naturally pescatarian and gluten-free, accommodating various dietary preferences
  • Fresh herbs and lemon create a bright, sophisticated flavor profile
  • Impressive presentation that looks like it came from a fine dining restaurant
  • Healthy and nutritious with omega-3 fatty acids from salmon and vitamins from asparagus
02 -
  • Use a meat thermometer to check doneness—salmon is perfectly cooked at 145°F (63°C) internal temperature
  • Let the salmon rest for 2-3 minutes after removing from the oven for the juiciest results
  • Fresh herbs make a significant difference in flavor compared to dried—it's worth seeking them out
  • For crispier asparagus, spread the spears out with space between them rather than crowding
  • Save any leftover herb mixture to use as a finishing butter for vegetables or bread
  • Always check ingredient labels if you have specific allergies, as this recipe contains fish and is naturally gluten-free and dairy-free
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