Baked Salmon with Asparagus

Name: Baked Salmon with Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2.0
Ingredients: 2 salmon fillets; 1 bunch of asparagus, trimmed; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 lemon, sliced; Salt and pepper to taste; Fresh dill or parsley for garnish

Highlighted under: Healthy & Light

I absolutely love making Baked Salmon with Asparagus for dinner. The combination of the tender salmon and crisp asparagus creates a delightful balance of flavors, and it’s such an easy dish to prepare. In just under 30 minutes, I have a colorful, healthy meal on the table that not only tastes great but also looks stunning. The simplicity of the ingredients allows each element to shine, making it perfect for both busy weekdays and casual gatherings. Plus, the fresh herbs elevate the dish to the next level!

Created by

Emily

Last updated on 2026-02-07T17:58:27.687Z

When I first tried making Baked Salmon with Asparagus, I was amazed at how easy and quick it is! I love the fact that I can pop everything on one baking sheet and let the oven do the work. This method really brings out the natural flavors of the salmon while keeping the asparagus perfectly tender yet still slightly crisp. It’s a no-fuss approach that yields consistently delicious results.

One tip I've found helpful is to squeeze fresh lemon juice over the dish just before serving. It brightens the flavors and adds a refreshing tang that perfectly complements the richness of the salmon. Trust me, this small touch makes all the difference!

Why You'll Love This Recipe
Perfectly cooked salmon that flakes easily with a fork
Vibrant asparagus that adds both color and crunch
A simple, one-pan dish that’s quick to prepare and clean up

The Importance of Fresh Ingredients

Using fresh, high-quality salmon is vital for this recipe. Look for fillets that smell like the sea, are moist, and have a vibrant color. Fresh salmon will provide a delicate flavor and a tender texture that’s key to this dish. If fresh salmon isn’t available, frozen salmon is a good alternative; just be sure to thaw it properly in the refrigerator before cooking to maintain texture.

Equally important is the asparagus. When selecting asparagus, choose stalks that are bright green, firm, and have tight, compact tips. Smaller, thinner asparagus tend to be more tender and delicate. If you find thicker stalks, you can peel the outer layers with a vegetable peeler to enhance their tenderness while cooking.

Making the Most of the Baking Process

Baking the salmon and asparagus on the same pan not only simplifies cleanup but also allows the ingredients to flavor each other. The asparagus absorbs some of the savory notes from the salmon, while releasing its moisture, which keeps the fish moist. Keep an eye on the salmon and asparagus; when the salmon reaches an internal temperature of 145°F (63°C) and the asparagus turns a vibrant green and is tender-crisp, you’re ready to serve.

For that perfect caramelization, consider broiling the dish for the last 2-3 minutes of cooking. Just be careful not to walk away—oven broilers can heat up quickly! Look for golden edges on the salmon, which not only adds flavor but also enhances the dish's presentation.

Ingredients

Ingredients for Baked Salmon with Asparagus

2 salmon fillets
1 bunch of asparagus, trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, sliced
Salt and pepper to taste
Fresh dill or parsley for garnish

Instructions

Prepare the Oven and Ingredients

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Place the salmon fillets on the baking sheet and arrange the asparagus around them.

Season the Salmon and Asparagus

Drizzle the olive oil over the salmon and asparagus. Add the minced garlic, salt, and pepper. Toss the asparagus gently to ensure it’s evenly coated.

Add Lemon and Bake

Top the salmon with lemon slices. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve and Enjoy

Remove from the oven, sprinkle with fresh dill or parsley, and serve immediately. Enjoy your delicious Baked Salmon with Asparagus!

Pro Tips

For an extra layer of flavor, marinate the salmon in a mixture of olive oil, lemon juice, and herbs for 30 minutes before cooking.

Serving Suggestions

This Baked Salmon with Asparagus pairs beautifully with a variety of sides. Consider serving it with quinoa or brown rice for a wholesome meal that adds a nutty flavor. A refreshing side salad with a tangy vinaigrette can also complement the richness of the salmon. For a low-carb option, try a simple arugula salad with a squeeze of lemon.

If you're looking to elevate the meal further, a dollop of herb-infused yogurt or a light garlic aioli can enhance the overall experience. Just mix plain yogurt with minced garlic, a splash of lemon juice, and your choice of fresh herbs for a vibrant, creamy sauce.

Storage and Reheating Tips

Leftovers from this dish can be stored in an airtight container in the refrigerator for up to three days. To maintain the integrity of the salmon, avoid microwaving it; instead, reheat it in a preheated oven at 275°F (135°C) for about 10-15 minutes until warmed through. This prevents the salmon from drying out and helps preserve its flaky texture.

If you want to make this dish ahead of time, you can prepare everything up to the baking step. Simply cover the baking tray and refrigerate for several hours. When you're ready to cook, just follow the final steps, and you’ll have a fresh, hot meal ready in no time.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, just ensure to thaw it completely and pat it dry before seasoning.

→ What other vegetables can I use?

You can substitute with broccoli, green beans, or zucchini if you prefer.

→ How do I know when the salmon is done cooking?

Salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

→ Can I prep this dish ahead of time?

Yes, you can season the salmon and asparagus a few hours ahead and keep it covered in the fridge until you're ready to cook.