Okay, friends—get ready for a little secret from my kitchen that I can’t stop raving about! This baked lemon herb salmon with asparagus is the easiest way to feel like you’re dining at a cozy seafood bistro without ever leaving your own house. The lemon zest wakes up your taste buds, the herbs sing alongside that flaky salmon, and those tender-crisp asparagus spears? Pure magic. Plus, it all roasts on one sheet pan, which means minimal cleanup and maximum flavor. I’m telling you, once you try this recipe, it’ll be your go-to for weeknight dinners. Let’s get cooking!
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 25-28 minutes
Ingredients
For the Main Dish:
4 salmon fillets (6 ounces each), skin-on or off
1 pound fresh asparagus, trimmed
2 tablespoons olive oil, divided
2 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
Optional: lemon wedges for garnish
How I Make It
Step 1:
Preheat your oven to 400°F. While it heats, pat the salmon fillets dry with paper towels to help the seasoning stick and the fish to brown nicely. Place the salmon and asparagus on a large rimmed baking sheet, arranging the asparagus around or alongside the fillets for even roasting.
Step 2:
In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, oregano, and thyme. This zesty herb mixture will give your salmon a bright, fresh flavor that’s super inviting.
Step 3:
Drizzle the lemon-herb oil over the salmon and asparagus, making sure everything is evenly coated. Then, drizzle the remaining tablespoon of olive oil over the asparagus to help it roast crisp and tender. Sprinkle with salt and pepper to your liking.
Step 4:
Place the baking sheet in the oven and roast for about 15-18 minutes. The salmon should flake easily with a fork and reach an internal temperature of 145°F. The asparagus should be bright green, lightly browned at the tips, and tender-crisp.
Step 5:
If you want a touch more color and caramelization, switch the oven to broil for the last 1-2 minutes—but watch closely so nothing burns!
Step 6:
Remove from the oven, let it rest for a couple of minutes, then garnish with fresh lemon wedges. Serve it all up immediately and get ready for those “wow” compliments from anyone lucky enough to grab a plate.
Variations & Tips
Swap asparagus for green beans or broccolini if you prefer.
Use fresh herbs like dill or parsley for an extra fragrant twist.
If you like a bit of heat, add a pinch of crushed red pepper flakes to the herb mixture.
For a richer flavor, brush the salmon with melted butter instead of olive oil.
Not into fish skin? Salmon skin crisps nicely under the broiler, but feel free to remove before cooking.
To ensure even cooking, try to use salmon fillets of similar thickness.
How I Like to Serve It
For a light and fresh dinner, serve this salmon and asparagus with a simple wild rice pilaf or creamy mashed potatoes. On warmer evenings, pair it with a chilled glass of Sauvignon Blanc or a crisp sparkling water with lemon slices. This dish also shines on a casual date night or an easy family meal when you want something healthy but totally satisfying.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in the oven or microwave.
You can substitute fresh lemon juice with bottled in a pinch, but fresh truly brightens the dish.
Closing: This recipe’s simplicity and fresh flavors make it an endless winner in my kitchen—and I’m sure it’ll become a favorite in yours too!
