Herb-Crusted Salmon Asparagus (Printable)

Oven-baked salmon with a fresh herb topping served alongside tender roasted asparagus.

# 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

# Directions:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a small bowl, combine parsley, dill, chives, garlic, lemon zest, salt, and black pepper.
03 - Place salmon fillets on the baking sheet. Brush tops with olive oil and Dijon mustard.
04 - Press herb mixture evenly onto the top of each salmon fillet to create a crust.
05 - Arrange asparagus beside salmon. Drizzle with olive oil, sprinkle 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 Suggestions:

01 -
  • It looks impressive enough for guests but comes together faster than ordering takeout.
  • The herb crust locks in moisture so the salmon stays tender and never dry.
  • Everything bakes on one sheet, which means minimal cleanup and maximum flavor.
02 -
  • Do not skip the Dijon mustard. I tried it once without and the herbs slid right off the salmon during baking.
  • Check your salmon at 15 minutes. Thicker fillets may need the full 18, but thinner ones can overcook quickly.
  • Pat the salmon dry with a paper towel before brushing with oil. Moisture will prevent the crust from sticking properly.
03 -
  • Use parchment paper, not foil. Parchment prevents sticking without any metallic taste, and it makes the cleanup truly effortless.
  • Let the salmon rest for two minutes after baking. This helps the juices redistribute so every bite is moist and flavorful.
  • If your asparagus spears are thick, slice them in half lengthwise so they cook at the same rate as thinner ones.
Go Back