Easy Herb-Crusted Salmon Asparagus (Printable)

Oven-baked salmon with a fresh herb crust paired with tender roasted asparagus for a healthy dinner.

# What You'll Need:

→ Herb-Crusted Salmon

01 - 4 skinless salmon fillets, 6 oz each
02 - 2 tbsp olive oil
03 - 1 tbsp Dijon mustard
04 - 1/2 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 - 1/2 tsp lemon zest
09 - 1/2 tsp kosher salt
10 - 1/4 tsp freshly ground black pepper

→ Asparagus

11 - 1 lb asparagus, trimmed
12 - 1 tbsp olive oil
13 - 1/4 tsp kosher salt
14 - 1/8 tsp freshly ground black pepper

→ To Serve

15 - Lemon wedges

# Directions:

01 - Preheat the 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 prepared baking sheet. Brush tops with olive oil and Dijon mustard.
04 - Press the herb mixture evenly onto the top of each fillet to form a crust.
05 - Arrange asparagus spears beside the salmon. Drizzle with olive oil and sprinkle with salt and pepper, then toss lightly to coat.
06 - Bake for 15 to 18 minutes until salmon flakes easily with a fork and asparagus is tender.
07 - Serve immediately with lemon wedges.

# Expert Hints:

01 -
  • It feels like restaurant food but comes together faster than ordering takeout.
  • The herb crust stays bright and fragrant, never drying out or tasting bitter.
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor.
  • Its one of those dishes that looks impressive but secretly requires almost no skill.
02 -
  • Do not skip the Dijon mustard, it is what holds the herbs in place and prevents them from falling off or burning.
  • Pat the salmon fillets dry with a paper towel before you start, moisture on the surface will prevent the crust from sticking properly.
  • If your asparagus spears are very thick, they may need an extra 2 to 3 minutes in the oven.
  • Check the salmon at 15 minutes, overcooked salmon turns dry and loses its silky texture.
03 -
  • Use a pastry brush to spread the mustard evenly, it gives you more control and prevents tearing the fish.
  • If you are cooking for two, halve the recipe and use a smaller pan so the asparagus does not spread out too much and dry out.
  • Let the salmon rest for 2 minutes after baking, it finishes cooking gently and stays juicier.
  • Buy pre-washed herbs if you are short on time, it cuts prep down to almost nothing.
Go Back