Baked Salmon With Asparagus – A Simple, Flavorful Weeknight Favorite

This is the kind of dinner that makes you feel like you’ve got it all together. A few fresh ingredients, a hot oven, and about 20 minutes later, you’ve got perfectly tender salmon and crisp-tender asparagus on one tray. The flavors are bright, clean, and satisfying without being heavy.

It’s easy enough for a busy weeknight but still special enough for guests. If you’re looking for a go-to meal that always delivers, this is it.

Baked Salmon With Asparagus – A Simple, Flavorful Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 4 salmon fillets (about 6 ounces each), skin-on or skinless
• 1 pound asparagus, woody ends trimmed
• 2–3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 lemon (zest and juice), plus extra wedges for serving
• 1 teaspoon Dijon mustard (optional, for added tang)
• 1 teaspoon honey or maple syrup (optional, for balance)
• 1 teaspoon kosher salt, divided (adjust to taste)
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon smoked paprika or sweet paprika
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons chopped fresh parsley or dill, for garnish
• 1 tablespoon butter (optional, for extra richness)

Method

 

1. Preheat the oven: Heat to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it for easier cleanup.
2. Prep the asparagus: Snap off the woody ends, then spread the spears on the baking sheet. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper. Toss to coat and push to the sides, leaving space for the salmon in the center.
3. Make the seasoning mixture: In a small bowl, combine 1–2 tablespoons olive oil, minced garlic, lemon zest, 1 tablespoon lemon juice, Dijon (if using), honey (if using), paprika, red pepper flakes, and a pinch of salt and pepper. Stir until smooth.
4. Season the salmon: Pat the salmon dry with paper towels. Place the fillets on the baking sheet, skin-side down if using skin-on. Spoon the seasoning mixture over the salmon, coating the tops evenly.
5. Optional butter dot: Dot a little butter on each fillet for extra richness. This helps with browning and adds flavor.
6. Bake: Bake for 10–12 minutes, depending on the thickness of your fillets and your preferred doneness. Thicker fillets may need up to 14 minutes.
7. Check doneness: The salmon should flake easily with a fork and look opaque, with a slight translucence in the center. Aim for an internal temperature of 125–130°F for medium and 135°F for medium-well.
8. Broil for a minute (optional): For extra color on top, switch to broil for 1–2 minutes. Keep a close eye on it to prevent burning.
9. Finish and serve: Squeeze fresh lemon juice over everything, sprinkle with parsley or dill, and serve with extra lemon wedges.

What Makes This Recipe So Good

• One-pan convenience: Salmon and asparagus cook together on a single sheet pan, which means fewer dishes and less stress.
• Fast and foolproof: From prep to plate in about 25 minutes, with a simple seasoning blend that’s hard to mess up.
• Bright, balanced flavor: Lemon, garlic, and olive oil add freshness and depth without overpowering the salmon.
• Healthy and satisfying: Protein-rich salmon and fiber-packed asparagus make a nutritious, filling meal.
• Adaptable: Easy to customize with herbs, spices, or a quick sauce, depending on what you have on hand.

Ingredients

• 4 salmon fillets (about 6 ounces each), skin-on or skinless
• 1 pound asparagus, woody ends trimmed
• 2–3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 lemon (zest and juice), plus extra wedges for serving
• 1 teaspoon Dijon mustard (optional, for added tang)
• 1 teaspoon honey or maple syrup (optional, for balance)
• 1 teaspoon kosher salt, divided (adjust to taste)
• 1/2 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon smoked paprika or sweet paprika
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons chopped fresh parsley or dill, for garnish
• 1 tablespoon butter (optional, for extra richness)

Step-by-Step Instructions

1. Preheat the oven: Heat to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it for easier cleanup.
2. Prep the asparagus: Snap off the woody ends, then spread the spears on the baking sheet.

   Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper. Toss to coat and push to the sides, leaving space for the salmon in the center.

3. Make the seasoning mixture: In a small bowl, combine 1–2 tablespoons olive oil, minced garlic, lemon zest, 1 tablespoon lemon juice, Dijon (if using), honey (if using), paprika, red pepper flakes, and a pinch of salt and pepper. Stir until smooth.
4. Season the salmon: Pat the salmon dry with paper towels.

   Place the fillets on the baking sheet, skin-side down if using skin-on. Spoon the seasoning mixture over the salmon, coating the tops evenly.

5. Optional butter dot: Dot a little butter on each fillet for extra richness. This helps with browning and adds flavor.
6. Bake: Bake for 10–12 minutes, depending on the thickness of your fillets and your preferred doneness.

   Thicker fillets may need up to 14 minutes.

7. Check doneness: The salmon should flake easily with a fork and look opaque, with a slight translucence in the center. Aim for an internal temperature of 125–130°F for medium and 135°F for medium-well.
8. Broil for a minute (optional): For extra color on top, switch to broil for 1–2 minutes. Keep a close eye on it to prevent burning.
9. Finish and serve: Squeeze fresh lemon juice over everything, sprinkle with parsley or dill, and serve with extra lemon wedges.

How to Store

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.

  Keep salmon and asparagus separate if possible to maintain texture.

• Reheat gently: Warm salmon in a 275°F (135°C) oven for 10–12 minutes, or microwave in short bursts at 50% power. Avoid high heat to prevent drying out.
• Enjoy cold: Flake leftover salmon over salads or grain bowls, and serve asparagus at room temperature with a drizzle of olive oil and lemon.
• Freezing: Not ideal for asparagus. You can freeze cooked salmon tightly wrapped for up to 2 months, but texture may be slightly drier after thawing.

Benefits of This Recipe

• High in omega-3s: Salmon is rich in healthy fats that support heart and brain health.
• Protein-packed: Each serving delivers a solid dose of protein to keep you full and energized.
• Low effort, high reward: Minimal prep, minimal cleanup, and reliable results.
• Fresh and versatile: Pairs well with rice, quinoa, roasted potatoes, or a simple green salad.
• Weeknight-friendly: Ready in under 30 minutes from start to finish.

Pitfalls to Watch Out For

• Overcooking salmon: Dry salmon is the number one mistake.

  Start checking at 10 minutes and use a thermometer.

• Uneven asparagus thickness: Very thin spears cook faster than thick ones. If you have mixed sizes, start thicker spears a few minutes earlier or group by thickness.
• Too much liquid: Don’t drown the salmon in sauce. A light coating helps it roast instead of steam.
• Skipping the pat-dry step: Moisture on the salmon surface prevents good color and can water down flavors.
• Under-seasoning: Salmon and asparagus need enough salt and acid.

  Taste and adjust lemon and salt at the end.

Alternatives

• Herb swaps: Try dill, chives, basil, or tarragon. A sprinkle of Italian seasoning works too.
• Spice variations: Use lemon pepper, Cajun seasoning, or a pinch of cumin and coriander for a warmer profile.
• Sauces: Serve with a quick yogurt-dill sauce, garlic aioli, or a spoonful of pesto. For a glaze, brush with teriyaki or a mixture of soy sauce and honey.
• Vegetable substitutes: Green beans, broccolini, or zucchini also roast well with salmon.

  Adjust cooking time so veggies don’t overcook.

• Citrus twist: Swap lemon for lime or orange for a slightly sweeter, fragrant finish.
• Grain add-on: Roast the salmon and asparagus, then serve over couscous, farro, or brown rice to make it more filling.

FAQ

Should I buy skin-on or skinless salmon?

Skin-on salmon is more forgiving and helps keep the fish moist. You can eat the skin if it crisps up, or slide it off easily after baking.

How do I know when the salmon is done?

Look for salmon that flakes easily and is opaque with a slightly translucent center. For precision, aim for an internal temperature of 125–130°F for medium.

Can I use frozen salmon?

Yes.

Thaw it in the fridge overnight or under cold running water while sealed. Pat very dry before seasoning to avoid excess moisture.

What if my asparagus is very thin?

Thin asparagus cooks quickly. Check it at 8–10 minutes, or add it halfway through cooking if your salmon is thick.

Can I make this dairy-free?

Absolutely.

Skip the butter and stick with olive oil. The dish will still be flavorful and rich.

What side dishes go well with this?

Try garlic rice, lemony couscous, roasted baby potatoes, or a simple arugula salad with Parmesan and a light vinaigrette.

How can I add more flavor without making it heavy?

Finish with an extra squeeze of lemon, a drizzle of good olive oil, and fresh herbs. A few capers add a briny pop without extra weight.

Wrapping Up

Baked Salmon with Asparagus is a dependable, feel-good meal that doesn’t ask much of you.

With a handful of ingredients and a hot oven, you get juicy salmon, crisp asparagus, and bright, clean flavors. Keep it simple for busy nights or dress it up with a quick sauce and fresh herbs. Either way, it’s a recipe that fits your life and always tastes like you planned ahead.

Enjoy it tonight, and keep it in your rotation.