Easy Herb-Crusted Salmon Asparagus (Printable)

Oven-baked salmon with fresh herb crust and roasted asparagus for a healthy, flavorful meal in minutes.

# What You Need:

→ Herb-Crusted Salmon

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

→ Asparagus

11 - 1 lb asparagus, trimmed
12 - 1 tbsp olive oil
13 - ¼ tsp kosher salt
14 - ⅛ tsp freshly ground black pepper

→ To Serve

15 - Lemon wedges

# How-To Steps:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a small bowl, mix parsley, dill, chives, garlic, lemon zest, salt, and pepper.
03 - Place salmon fillets on the baking sheet. Brush tops with olive oil and Dijon mustard.
04 - Press the herb mixture evenly on top of each fillet to form a crust.
05 - Arrange asparagus spears beside the 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 and asparagus is tender.
07 - Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It looks restaurant fancy but comes together faster than ordering takeout, using just one pan and barely any cleanup.
  • The herb crust stays tender and aromatic, never dry or bitter, delivering a pop of flavor in every bite.
  • Salmon and asparagus roast at the same temperature, so your timing stays stress free and your oven does all the work.
  • Leftovers taste incredible cold the next day, flaked over salad greens or tucked into a wrap with lemon yogurt.
02 -
  • Pat the salmon fillets completely dry with paper towels before brushing with oil and mustard, or the crust will slide right off instead of sticking.
  • Dont overbake, salmon continues cooking for a minute after you pull it from the oven, so aim for just barely opaque in the center to keep it moist.
  • Use fresh herbs, not dried, because dried herbs turn bitter and dusty under high heat instead of staying bright and aromatic.
  • If your asparagus spears are thick, add them to the oven 5 minutes before the salmon so everything finishes at the same time.
03 -
  • Let the salmon sit at room temperature for 10 minutes before baking so it cooks more evenly and stays tender in the center.
  • Save any leftover herb mixture in the fridge and stir it into softened butter for an instant compound butter that transforms bread, vegetables, or scrambled eggs.
  • If the crust starts browning too fast, tent the salmon loosely with foil for the last few minutes to protect the herbs while the fish finishes cooking.
  • Use a fish spatula to lift the fillets off the pan, its thin, angled edge slides under delicate fish without tearing or leaving the crust behind.
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