Description
This Baked Salmon and Asparagus with Herb Sauce is a vibrant, healthy spring dish featuring tender Atlantic salmon fillets and fresh asparagus roasted to perfection. The zesty garlic and herb sauce blends fresh parsley, dill, garlic, and capers with olive oil and tangy yogurt, creating a bright and creamy accompaniment that complements the rich salmon and crisp vegetables. Simple to prepare and gluten-free, this recipe delivers a nourishing meal full of flavor and nutrients in just 30 minutes.
Ingredients
Zesty Garlic & Herb Sauce
- 1 cup fresh parsley (torn)
- 2 teaspoons dried dill or 2 Tablespoons freshly chopped dill
- 2 small garlic cloves
- 2 teaspoons capers (optional)
- ⅓ cup olive oil
- 2–3 Tablespoons sour cream, Greek yogurt or non-dairy yogurt
- 1– 2 teaspoons lemon juice
- Kosher salt and ground black pepper, to taste
Salmon & Asparagus
- 18–20 ounces Atlantic salmon fillet (about 3-4 fillets)
- 1 lb asparagus, trimmed
- ½ to 1 Tablespoons light olive oil
- Kosher salt and ground black pepper, to taste
- ¼ cup grated parmesan cheese, optional
- Lemon juice and slices (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F. Grease a baking sheet well or line it with parchment paper to fit the sheet. Set aside.
- Make the Herb Sauce: In a food processor or blender, combine parsley, dill, garlic, capers (if using), sour cream or yogurt, and lemon juice. Pulse a few times until everything is finely chopped and beginning to come together. While the machine runs on low speed, slowly drizzle in the olive oil through the opening, blending until smooth to create a smooth emulsion.
- Adjust Sauce Seasoning: Taste the sauce and season with kosher salt, black pepper, or additional lemon juice as desired. Set aside 2-3 tablespoons of the sauce for basting or dipping later.
- Prepare Salmon and Asparagus: Place the salmon fillets on one side of the baking sheet. Pat dry and season with salt and pepper. Arrange the asparagus spears on the other side or between the fillets. Drizzle ½ tablespoon olive oil over the asparagus along with a splash of lemon juice, and season with kosher salt and pepper.
- Apply Herb Sauce: Brush each salmon fillet with ½ to 1 tablespoon of the prepared herb sauce. Garnish each fillet with lemon slices.
- Bake: Bake in the preheated oven for 10 to 14 minutes, depending on thickness — generally about 10 minutes per inch of salmon thickness. The salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork.
- Add Parmesan to Asparagus: Remove from oven and sprinkle the grated parmesan cheese over the asparagus, if using.
- Broil for Crispiness: Set the oven to broil at around 500°F. Return the pan to the center rack of the oven and broil for 1-2 minutes or until the asparagus edges are crispy. Watch carefully to prevent burning.
- Rest and Serve: Let the salmon rest for 5 minutes before serving. Garnish with extra chopped herbs if desired, and serve with remaining sauce on the side.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- If you do not have a food processor or blender, finely chop the herbs and garlic by hand and whisk them with the remaining sauce ingredients until well combined.
- Adjust lemon juice quantity depending on your preferred level of tartness.
- Capers add a briny flavor but can be omitted if unavailable or undesired.
- Use sour cream, Greek yogurt, or a non-dairy alternative depending on dietary preference.
- For thicker salmon fillets, increase baking time accordingly to ensure thorough cooking.
- Broiling at the end crisps the asparagus nicely without overcooking the salmon.
