Looking for a restaurant-quality dinner that’s surprisingly easy to make at home? This Herb-Crusted Salmon with Asparagus is exactly what you need. I’ve perfected this recipe to deliver maximum flavor with minimal fuss – crispy, herbed crust on the outside, perfectly tender salmon on the inside, paired with crisp-tender asparagus that complements the fish beautifully.
Ingredients
- 4 (6-ounce) salmon fillets, skin-on
- 1 pound fresh asparagus, trimmed
- 1/2 cup fresh herbs (mix of parsley, dill, and chives)
- 1/2 cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon
- Salt and black pepper to taste
Tip: If fresh herbs aren’t available, you can use dried herbs, but reduce the amount by half since dried herbs are more concentrated.
Instructions
- Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and season with salt and pepper.
- In a food processor, pulse the fresh herbs, panko, garlic, and 1 tablespoon olive oil until well combined but still slightly coarse.
- Brush each salmon fillet with Dijon mustard, then press the herb mixture firmly onto the top of each fillet.
- Toss the asparagus with remaining olive oil, salt, and pepper on a baking sheet.
- Place the salmon on the same baking sheet, surrounding it with the asparagus spears.
- Bake for 12-15 minutes, or until the salmon is just cooked through and the crust is golden brown.
- Squeeze fresh lemon juice over both the salmon and asparagus before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
- The key to perfect salmon is not overcooking it. The fish should be just barely opaque in the center when done.
- For extra-crispy crust, you can broil for the final minute, but watch carefully to prevent burning.
- Look for salmon fillets of equal thickness to ensure even cooking.
- If your asparagus spears are particularly thick, give them a 5-minute head start in the oven before adding the salmon.
- Store leftover salmon in an airtight container for up to 2 days, though the crust may soften slightly.
- For best results, bring salmon to room temperature for 15-20 minutes before cooking.
This Herb-Crusted Salmon with Asparagus works beautifully for both weeknight dinners and special occasions. It’s also a fantastic way to incorporate more omega-3-rich fish into your diet while keeping things interesting and delicious.
Herb-Crusted Salmon with Asparagus
Ingredients
- 4 6-ounce salmon fillets, skin-on
- 1 pound fresh asparagus trimmed
- 1/2 cup fresh herbs mix of parsley, dill, and chives
- 1/2 cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 lemon
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and season with salt and pepper.
- In a food processor, pulse the fresh herbs, panko, garlic, and 1 tablespoon olive oil until well combined but still slightly coarse.
- Brush each salmon fillet with Dijon mustard, then press the herb mixture firmly onto the top of each fillet.
- Toss the asparagus with remaining olive oil, salt, and pepper on a baking sheet.
- Place the salmon on the same baking sheet, surrounding it with the asparagus spears.
- Bake for 12-15 minutes, or until the salmon is just cooked through and the crust is golden brown.
- Squeeze fresh lemon juice over both the salmon and asparagus before serving.
