Herb Roasted Salmon Asparagus (Print Version)

Succulent salmon with fresh herbs and tender asparagus, perfect for an elegant dinner or weeknight meal.

# Components:

→ 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

# Method:

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

# Expert Advice:

01 -
  • Everything cooks on one pan in under 20 minutes, which means less cleanup and more time actually enjoying dinner.
  • The herb crust keeps the salmon impossibly moist while the asparagus gets those crispy edges you're always chasing.
  • It tastes restaurant-quality but feels completely doable on a Tuesday night when you're tired.
02 -
  • The difference between perfectly cooked salmon and overcooked salmon is literally about 60 seconds, so checking early and often is not paranoid, it's professional.
  • Dry brine your salmon with salt about 10 minutes before cooking if you have time, which helps it cook more evenly and stay impossibly moist inside.
03 -
  • Pat your salmon completely dry before seasoning because moisture is the enemy of getting that herb mixture to stick properly to the fillet.
  • Arrange your pan so the asparagus and salmon aren't overlapping or piled on top of each other, because they need space to roast rather than steam in their own moisture.
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