Easy Lemon Herb Baked Salmon with Asparagus

Baked salmon is one of those dishes that looks fancy enough to impress dinner guests, yet simple enough to prepare on a busy weeknight. This recipe delivers tender, flaky salmon infused with bright lemon and aromatic herbs, all cooked in under 25 minutes.

You’ll love how the flavors meld together in the oven, creating a restaurant-quality meal right in your own kitchen. Best of all, minimal cleanup means you can spend more time enjoying your delicious dinner.

Nutrition Facts

Per 100g of baked salmon fillet (without oil):

• Calories: 208
• Protein: 22g
• Carbohydrates: 0g
• Fat: 13g (including omega-3 fatty acids)
• Fiber: 0g

Note that these values are approximate and may vary slightly depending on the specific cut and cooking method used.

Ingredients

• 4 salmon fillets (150g each)
• 2 tablespoons olive oil
• 1 lemon (sliced into rounds)
• 2 cloves garlic (minced)
• 1 teaspoon dried dill (or 1 tablespoon fresh)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 pound fresh asparagus (trimmed)
• Fresh parsley for garnish

Step-by-Step Instructions

1. Preheat the oven

Start by setting your oven to 400°F (200°C). Allow it to heat for about 5 minutes while you prepare your ingredients. This temperature is ideal for cooking salmon evenly without drying it out.

2. Prepare the baking sheet

Line a large baking sheet with parchment paper or lightly oil it with cooking spray. Parchment paper makes cleanup effortless and prevents the salmon from sticking. You can arrange the salmon fillets skin-side down on the sheet, leaving space between each piece.

3. Season the salmon

Place your salmon fillets on the prepared baking sheet, skin-side down. In a small bowl, combine the minced garlic, dried dill, sea salt, and black pepper. Sprinkle this herb mixture evenly over each salmon fillet.

4. Drizzle with olive oil

Lightly drizzle each salmon fillet with about ½ tablespoon of olive oil. This keeps the fish moist during baking and helps the herbs adhere better. Don’t use too much oil, as salmon is naturally rich in healthy fats.

5. Add lemon slices

Top each salmon fillet with 2-3 lemon slices. The lemon adds brightness and flavor while infusing the fish with acidity. You can nestle the slices directly on top of the fillet for presentation.

6. Prepare the asparagus

Toss the trimmed asparagus with the remaining 1 tablespoon of olive oil, salt, and pepper. Arrange the asparagus spears on the same baking sheet around the salmon, or on a separate sheet if space is limited.

7. Bake everything together

Place the baking sheet in the preheated oven and bake for 12-15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

The asparagus should be tender but still slightly crisp.

8. Garnish and serve

Remove the baking sheet from the oven and immediately garnish with fresh parsley. Let the salmon cool for 1-2 minutes before plating. This finishing touch adds color and a fresh herbaceous note to your dish.

Tips for Variations or Side Dishes

You can easily customize this recipe to suit your preferences. Try swapping dill for fresh thyme or rosemary for a different flavor profile. For a creamy element, serve the salmon over a bed of garlic mashed potatoes or cauliflower rice.

Consider pairing the salmon with roasted cherry tomatoes, steamed broccoli, or garlic green beans instead of asparagus. You could also add a squeeze of fresh lemon juice or a dollop of Greek yogurt mixed with dill on top for extra richness.

For a Mediterranean twist, top the salmon with capers, sun-dried tomatoes, and fresh basil before baking.

Serving Suggestions

Serve your baked salmon directly on warm plates with the asparagus arranged alongside. The lemon slices make an attractive garnish, and you can use them as a fresh squeeze over the fish at the table.

A simple green salad dressed with vinaigrette complements this meal perfectly.

For a complete dinner, pair the salmon with a side of quinoa, wild rice, or crusty bread to soak up the lemon-herb juices. A chilled white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with this dish.

FAQ

1. Can I use frozen salmon fillets?

Absolutely! Thaw your frozen salmon in the refrigerator for several hours before cooking. Make sure it’s completely thawed and patted dry before seasoning and baking.

2. How do I know when the salmon is fully cooked?

The salmon should flake easily when tested with a fork and have an internal temperature of 145°F (63°C) when measured with a meat thermometer. The flesh will change from translucent to opaque throughout.

3. Can I prepare this recipe ahead of time?

Yes, you can assemble everything on the baking sheet up to 2 hours in advance and refrigerate it. Just add a few extra minutes to the baking time if cooking from cold.

You can also cook it the day before and enjoy leftovers cold or reheated.

4. What if I don’t have fresh dill?

You can substitute with dried oregano, Italian seasoning, or fresh thyme. Adjust the quantity slightly depending on the intensity of the herb you choose.

5. How should I store leftovers?

Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 275°F oven or enjoy it cold as part of a salad or grain bowl.