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Easy Lemon Herb Baked Salmon with Roasted Asparagus

lemon herb baked salmon - featured image
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A quick and easy one-pan salmon recipe with bright lemon and fresh herbs, paired with perfectly roasted asparagus. Ready in under 30 minutes, it’s perfect for busy weeknights or impressing guests with minimal effort.

Ingredients

Scale
  • 4 salmon fillets (6 oz each, skin-on or skinless)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 lemon, thinly sliced into rounds
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
  • 1 teaspoon salt (kosher salt preferred)
  • ½ teaspoon black pepper (freshly cracked)
  • 1 bunch asparagus (about 1 pound), woody ends trimmed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Prep the asparagus: Rinse and snap off woody ends. Pat dry. In a medium bowl, toss asparagus with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly coated. Set aside.
  3. Make the herb mixture: In a small bowl, combine minced garlic, chopped dill, chopped parsley, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Stir into a chunky paste.
  4. Prep the salmon: Pat salmon fillets dry with paper towels. Place skin-side down on the prepared baking sheet, leaving space between fillets.
  5. Season the salmon: Spoon herb mixture evenly over each fillet. Lay lemon slices on top of the herb mixture, overlapping slightly if needed.
  6. Add the asparagus: Arrange seasoned asparagus around the salmon on the same baking sheet in a single layer.
  7. Bake: Place baking sheet in the preheated oven and bake for 12-15 minutes, depending on thickness. Salmon is done when it flakes easily with a fork and internal temperature reaches 145°F (63°C). Asparagus should be tender-crisp with slightly charred tips.
  8. Optional Parmesan finish: If using Parmesan, sprinkle over asparagus during the last 5 minutes of baking.
  9. Rest and serve: Remove from oven and let rest for 2-3 minutes. Transfer salmon and asparagus to plates. Discard lemon slices if desired. Serve immediately.

Notes

For best results, let salmon sit at room temperature for 15 minutes before cooking. Don’t overcrowd the pan—give fillets at least an inch of space. Avoid flipping the salmon during baking; cook skin-side down the entire time. The lemon slice trick creates a gentle steam that keeps salmon moist. If using dried herbs, reduce amount by half. For thicker asparagus, increase roasting time slightly; for thin asparagus, reduce time. Leftover salmon keeps in the refrigerator for up to 3 days.

Nutrition

Keywords: baked salmon, lemon herb salmon, roasted asparagus, one-pan salmon, easy salmon recipe, weeknight dinner, healthy salmon, sheet pan salmon

Find it online: https://prismtaste.com/easy-lemon-herb-baked-salmon-with-roasted-asparagus/