Herb Roasted Salmon Asparagus (Printable)

Succulent salmon fillets roasted with fresh herbs and tender asparagus for a vibrant main dish.

# What You’ll Need:

→ 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

# Steps:

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 - Position salmon fillets skin-side down on the other side of the baking sheet. Drizzle with remaining 1 tablespoon olive oil.
04 - In a small bowl, combine dill, parsley, chives, garlic, lemon zest, and a pinch each of salt and pepper. Mix thoroughly.
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 immediately. Garnish with extra fresh herbs and additional lemon wedges if desired.

# Expert Advice:

01 -
  • The whole meal comes together in under 40 minutes, so you can actually enjoy your evening instead of being glued to the stove.
  • Everything roasts on one pan, which means minimal cleanup and maximum satisfaction.
  • Fresh herbs do the heavy lifting here, making your kitchen smell like a fancy restaurant without any complicated techniques.
02 -
  • Don't overcrowd your baking sheet—asparagus and salmon need room to roast, not steam, so keep them in a single layer with space between pieces.
  • Salmon keeps cooking even after you pull it from the oven, so pull it out when it's just barely translucent in the center, not when it flakes apart completely, or you'll end up with dry fish.
03 -
  • Buy salmon from a fishmonger rather than pre-packaged when you can—they'll tell you exactly when it came in and help you pick fillets of consistent thickness so they cook evenly.
  • The lemon slice on top of the salmon isn't just decoration; it releases juice during roasting that keeps the fish moist and adds flavor you can't get any other way.
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