Print

Crispy Baked Lemon Herb Salmon Recipe with Tender Asparagus

crispy baked lemon herb salmon - featured image
Print Recipe

A quick and healthy baked salmon recipe featuring a crispy lemon herb crust and tender roasted asparagus, perfect for busy weeknights.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin on
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • 2 teaspoons dried Italian herbs (or a mix of dried thyme, oregano, and basil)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 bunch fresh asparagus (about 1 lb / 450 g), trimmed
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • Optional: pinch of red pepper flakes
  • Optional garnish: fresh parsley or dill, chopped
  • Optional garnish: extra lemon wedges

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a small bowl, whisk together 2 tablespoons olive oil, lemon zest and juice from one lemon, minced garlic, dried Italian herbs, salt (about ½ teaspoon), and pepper (about ¼ teaspoon).
  3. Pat the salmon fillets dry with paper towels. Place the fillets skin-side down on the prepared baking sheet, spaced evenly.
  4. Brush the marinade evenly over the salmon fillets, especially on the skin side.
  5. Snap off the tough ends of the asparagus (about 1 to 2 inches from the bottom). Toss asparagus in a bowl with 1 tablespoon olive oil, salt, pepper, and optional red pepper flakes.
  6. Arrange the asparagus around the salmon on the baking sheet, keeping fillets skin-side down and spacing evenly.
  7. Bake for 12-15 minutes until salmon flakes easily with a fork and asparagus is tender-crisp. Remove asparagus early if done before salmon.
  8. Optional: Broil for 1-2 minutes for extra crispy salmon skin, watching closely to avoid burning.
  9. Remove from oven and let rest for 2 minutes.
  10. Garnish with fresh parsley or dill and serve with lemon wedges.

Notes

Pat salmon skin dry for crispiness. Use high heat (425°F) and bake skin-side down without flipping. Snap asparagus ends instead of cutting to avoid stringy texture. Broil carefully for extra crispness. If asparagus cooks faster, remove early to avoid mushiness. For thicker salmon (>1 inch), add a couple of minutes to baking time. Leftovers reheat best in oven at 325°F for 8-10 minutes to maintain crispness.

Nutrition

Keywords: salmon, baked salmon, lemon herb salmon, asparagus, healthy dinner, quick dinner, crispy salmon, gluten-free, paleo

Find it online: https://wigglebite.com/crispy-baked-lemon-herb-salmon-recipe-with-tender-asparagus-easy-and-healthy/