Garlic Herb Salmon with Asparagus Lemon (Printable)
Flaky baked salmon with garlic, fresh herbs, and lemon paired with roasted asparagus spears. Ready in 30 minutes.
# List of ingredients:
→ For the Salmon
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh dill, finely chopped
06 - 1 tablespoon fresh chives, finely chopped
07 - 1 teaspoon lemon zest (from 1 lemon)
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1 lemon, thinly sliced
→ For the Roasted Asparagus
11 - 1 lb fresh asparagus, trimmed
12 - 1 tablespoon olive oil
13 - 1/4 teaspoon sea salt
14 - 1/8 teaspoon black pepper
# Steps:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly oil it.
02 - Arrange asparagus on one side of the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss to coat and spread in a single layer.
03 - In a small bowl, combine 2 tablespoons olive oil, minced garlic, chopped parsley, dill, chives, lemon zest, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper.
04 - Place the salmon fillets on the other side of the baking sheet. Brush the herb mixture over the tops of the fillets. Place lemon slices on top of each piece of salmon.
05 - Bake for 15-18 minutes, or until the salmon is just cooked through and flakes easily with a fork, and asparagus is tender.
06 - Serve immediately, garnished with extra fresh herbs and lemon wedges if desired.
# Expert Advice:
01 -
- The herb crust creates this incredible fragrant blanket that keeps the salmon impossibly moist
- Everything roasts on one sheet pan so you can focus on pouring wine instead of doing dishes
02 -
- Overcooked salmon is basically a crime, so pull it when there's still a tiny bit of translucency in the center since residual heat finishes the job
- Thicker asparagus spears take longer than skinny ones, so try to buy similarly sized stalks or cut the thick ones in half lengthwise
03 -
- Pat the salmon completely dry before applying the herb mixture or the oil won't adhere properly and you'll miss out on that gorgeous crust
- Use a pastry brush for even coverage but honestly clean fingers work just as well to massage those herbs into every nook