Herb-Crusted Salmon with Asparagus (Print Version)

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 - 1/2 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 - 1/2 teaspoon lemon zest
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

→ Asparagus

11 - 1 pound asparagus, trimmed
12 - 1 tablespoon olive oil
13 - 1/4 teaspoon kosher salt
14 - 1/8 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, kosher 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 form a crust.
05 - Arrange asparagus spears alongside the salmon. Drizzle with olive oil, sprinkle with salt and pepper, and toss lightly to coat.
06 - Bake for 15 to 18 minutes, until salmon flakes easily with a fork and asparagus is tender.
07 - Plate salmon and asparagus immediately, garnishing with lemon wedges.

# Expert Tips:

01 -
  • Everything bakes on one sheet, so cleanup is just a quick wipe and youre done.
  • The herb crust stays bright and fresh, not heavy or overpowering like breadcrumbs can be.
  • It looks impressive enough for company but easy enough for a random weeknight.
  • You can swap the herbs or vegetables based on whatever youve got sitting around.
02 -
  • Pat the salmon dry with a paper towel before you brush on the mustard, or the crust will slide right off.
  • Dont skip the lemon zest in the herb mix, it brightens everything and makes the crust taste alive.
  • If your asparagus spears are thick, add them to the oven a few minutes before the salmon so they finish at the same time.
03 -
  • Use parchment paper, not foil, it prevents sticking and the salmon releases perfectly every time.
  • Let the salmon sit at room temperature for 10 minutes before baking so it cooks more evenly.
  • If the crust starts browning too fast, tent the salmon loosely with foil for the last few minutes.
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