Herb Roasted Salmon Asparagus (Printable Version)

Salmon fillets roasted with fresh herbs and asparagus for a vibrant, flavorful spring 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 - ½ teaspoon freshly ground black pepper
11 - Zest of 1 lemon

# How To Make It:

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 ½ teaspoon salt and ¼ 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, minced garlic, lemon zest, and a pinch each of salt and pepper.
05 - Press the herb mixture evenly onto the top of each salmon fillet. Top each fillet with a lemon slice.
06 - Roast for 15–20 minutes, or until salmon flakes easily with a fork and asparagus is tender-crisp.
07 - Transfer to serving plates. Garnish with extra fresh herbs and additional lemon wedges if desired.

# Expert Advice:

01 -
  • The entire meal roasts on one sheet, which means minimal cleanup and maximum time with your guests instead of at the sink.
  • It tastes fancy enough for entertaining but comes together faster than ordering takeout.
  • Everything cooks in perfect harmony, so the salmon stays buttery while the asparagus gets just tender enough to have a little snap.
02 -
  • Don't overseasoning the asparagus before roasting—it can wilt and taste too salty by the time everything finishes cooking, so err on the side of restraint and adjust after roasting if needed.
  • The lemon slices do real work here by adding flavor and moisture, but if your lemons are thick-skinned, slice them thinner so they actually soften into the fish instead of just sitting there.
03 -
  • Room temperature salmon cooks more evenly than cold fish straight from the fridge, so pull it out 10 minutes before roasting and your fillets will be more uniformly tender.
  • A squeeze of fresh lemon juice right before serving brings everything into focus in a way that feels almost magical—don't skip this final step even though it seems unnecessary.
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