Herb Roasted Salmon Asparagus (Printer View)

Salmon fillets and asparagus, roasted with fresh herbs and lemon for a flavorful dinner.

# Components:

→ Fish & Seafood

01 - 4 salmon fillets, 6 ounces each, skin-on or skinless

→ Vegetables

02 - 1 pound 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 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 well.
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 salmon flakes easily with a fork and asparagus is tender.
07 - Transfer to serving plates. Garnish with extra fresh herbs and additional lemon wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan while you pour a glass of wine and actually relax, which never happens with my usual weeknight scrambles.
  • The salmon comes out tender and flaky every single time, no dry fish catastrophes like I used to have before I figured out the timing trick.
  • Those fresh herbs make it taste restaurant-worthy but your hands barely touch more than five ingredients, so cleanup is almost civilized.
02 -
  • Don't overcrowd the pan or the asparagus will steam instead of roast, and steamed asparagus is sad and pale where roasted asparagus is your best friend.
  • The salmon will continue cooking slightly after you remove it from the oven, so if it looks just barely done, you're actually perfect—wait for it to be fully opaque and you've overshot it by a minute.
03 -
  • Pat your salmon fillets dry before seasoning them so the oil and herbs actually stick instead of sliding around on excess moisture.
  • If you're cooking for guests, prep your herb mixture and have your baking sheet lined before they arrive—then the actual cooking takes just thirty-five minutes from preheat to plate.
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