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Baked Salmon With Asparagus – A Simple, Flavorful Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.