Hey friends! This Baked Salmon with Herb Crust and Asparagus is one of those effortless sheet-pan (or baking dish) dinners that looks fancy but couldn’t be easier. Perfectly flaky salmon gets topped with a crunchy, garlicky herb crust, while tender asparagus roasts underneath, soaking up all the delicious lemony juices. It’s light, fresh, and full of omega-3s and veggies—ideal for a healthy weeknight meal that’s ready in about 35 minutes.
The beauty of this recipe is its simplicity: everything cooks together on one dish for minimal cleanup, and the bright lemon and fresh parsley make every bite taste vibrant. It’s naturally gluten-free (if you use GF breadcrumbs), low-carb, and a great way to get more fish into your diet without any fuss.
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Why These Ingredients Are a Winning Combo
Each element brings something special:
- Salmon fillets: Rich in healthy fats and protein—bakes up moist and flaky.
- Breadcrumbs or panko: Creates that irresistible golden, crunchy topping (panko gives extra crispiness).
- Fresh parsley & garlic: Bright herbal flavor and aromatic punch.
- Olive oil & lemon juice: Keeps everything moist while adding Mediterranean freshness and acidity.
- Asparagus: The perfect veggie side—cooks quickly, adds crunch, and pairs beautifully with salmon.
Together, they deliver texture (crispy crust, tender fish, crisp-tender asparagus) and balanced flavors in every bite.
Ingredients
- 4 salmon fillets (about 6 oz each, skin-on or skinless)
- ½ cup breadcrumbs or panko (gluten-free if needed)
- 3 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil, divided
- Juice of 1 lemon (about 2–3 tablespoons), plus extra wedges for serving
- 1 lb (450g) fresh asparagus, woody ends trimmed
- Salt and black pepper to taste
- Optional: zest of 1 lemon for extra brightness, red pepper flakes for a hint of heat
Step-by-Step Instructions
- Preheat and prep — Preheat your oven to 400°F (200°C). Line a large baking dish or sheet pan with foil or parchment paper for easy cleanup.
- Make the herb crust — In a small bowl, combine breadcrumbs (or panko), chopped parsley, minced garlic, lemon juice, 1 tablespoon olive oil, a good pinch of salt, and black pepper. Mix until it resembles wet sand—the mixture should hold together when pressed.
- Prepare the asparagus — Place trimmed asparagus in the baking dish in a single layer. Drizzle with the remaining 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
- Add the salmon — Nestle the salmon fillets on top of the asparagus (skin-side down if using skin-on). Season the salmon lightly with salt and pepper, then divide the herb crust mixture evenly among the fillets. Press it gently onto the top of each piece so it adheres well.
- Bake — Transfer to the oven and bake for 18–20 minutes, depending on thickness. The salmon should flake easily with a fork (internal temperature 125–145°F for medium), the crust should be golden, and the asparagus tender-crisp.
- Serve — Squeeze extra fresh lemon wedges over everything just before serving for that final burst of brightness.
Pro Tips for Perfect Baked Salmon Every Time
- Choose similar-sized fillets so they cook evenly.
- Pat salmon dry before topping—helps the crust stick better.
- For extra crispy crust: Broil for the last 1–2 minutes (watch closely!).
- Don’t overcook—salmon continues cooking after removing from oven.
- Fresh asparagus is best, but frozen works—just thaw and pat dry.
- Line your pan—makes cleanup a breeze and prevents sticking.
Variations and Substitutions
Make it your own:
- Herb swap: Dill, basil, or chives instead of (or with) parsley.
- Crunch boost: Add chopped almonds or Parmesan to the crust.
- Different veggies: Green beans, broccoli, zucchini, or cherry tomatoes.
- Spicy version: Mix red pepper flakes or cayenne into the crust.
- Gluten-free: Use GF panko or almond meal.
- Lower carb: Skip breadcrumbs and use crushed pork rinds or more nuts.
- Sauce twist: Drizzle with a quick garlic butter or yogurt-dill sauce after baking.
Meal Prep, Storage, and Serving Ideas
This dish reheats surprisingly well! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 275°F to keep salmon moist (microwave can make it rubbery).
Serving suggestions:
- With quinoa, rice, or roasted potatoes.
- Alongside a fresh green salad or couscous.
- Garnished with extra parsley and lemon wedges.
Nutrition Facts (Per Serving – Based on 4 Servings)
Approximate values using standard data
- Calories: 380
- Protein: 38g (excellent from salmon)
- Carbohydrates: 14g
- Dietary Fiber: 4g
- Sugars: 3g (natural from veggies)
- Total Fat: 20g (mostly healthy omega-3s)
- Saturated Fat: 3g
- Sodium: ~550mg (varies with added salt)
- Key Micro-nutrients: Very high in omega-3 fatty acids, Vitamin D, Vitamin K, and selenium
A nutrient-packed meal that supports heart and brain health while tasting amazing.
Frequently Asked Questions
Skin-on or skinless salmon?
Either works! Skin-on helps keep fillets moist and adds crispiness if you like.
Can I use frozen salmon?
Yes—thaw completely and pat very dry before using.
My crust isn’t browning—what now?
Move the dish higher in the oven or broil briefly at the end.
Can I prep this ahead?
Assemble up to 4 hours ahead, cover, and refrigerate—bake straight from fridge (add 2–3 minutes).
Asparagus too thick/thin?
Thicker spears may need 2–3 extra minutes; very thin ones might finish sooner.
There you have it—your new go-to Baked Salmon with Herb Crust and Asparagus. Elegant enough for guests, easy enough for any night of the week. Enjoy the crispy, lemony goodness! 🐟🌿