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Baked Salmon and Asparagus with Herb Sauce Recipe

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4.1 from 85 reviews

This Baked Salmon and Asparagus with Herb Sauce recipe features tender, flaky Atlantic salmon fillets baked alongside fresh asparagus and topped with a vibrant, creamy herb sauce made from parsley, dill, garlic, and capers. Quick to prepare and cook, this healthy dish is perfect for a nutritious weeknight dinner and garnished with lemon for a bright finish.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

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)
  • 1/3 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

Main Dish

  • 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
  • 1/4 cup grated parmesan cheese (optional)
  • Lemon juice and slices (for garnish)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F. Grease a baking sheet well or line it with parchment paper sized to fit the sheet. Set aside.
  2. Make Herb Sauce: Add parsley, dill, garlic, capers (if using), sour cream or yogurt, and lemon juice to a food processor or blender. Pulse a few times until finely chopped and starting to combine.
  3. Emulsify Sauce: With the machine running on low, slowly drizzle in olive oil through the top opening. Blend until smooth, creating a creamy emulsion.
  4. Adjust Seasoning: Taste the sauce and adjust with salt, black pepper, or more lemon juice as needed. Set aside 2-3 tablespoons for basting or dipping if desired.
  5. Prepare Salmon and Asparagus: Place salmon fillets on one side of the baking sheet. Pat dry and season with salt and black pepper. Arrange asparagus spears on the other side or between fillets. Drizzle ½ tablespoon olive oil, splash with lemon juice, and sprinkle with kosher salt and pepper over asparagus.
  6. Apply Sauce and Garnish: Brush each salmon fillet with ½ to 1 tablespoon of herb sauce. Garnish with lemon slices on top of each fillet.
  7. Bake: Bake for 10-14 minutes depending on salmon thickness (about 10 minutes per inch). Cook until internal temperature reaches 145°F and flesh flakes easily with a fork.
  8. Remove and Add Cheese: Remove from oven and sprinkle grated parmesan over asparagus if desired.
  9. Broil Asparagus: Set oven to broil (~500°F). Return the pan to the center rack for 1-2 minutes or until asparagus edges are crispy.
  10. Rest Salmon: Let salmon rest 5 minutes before serving. Garnish with extra chopped herbs if desired.
  11. Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Notes

  • If you don’t have a food processor or blender, finely chop the herbs and garlic by hand and whisk together all sauce ingredients with olive oil slowly to create the emulsion.
  • Use sour cream, Greek yogurt, or a non-dairy yogurt alternative based on dietary preference or availability.
  • Thicker salmon fillets may require longer baking times; use a thermometer to ensure proper doneness.
  • Optional parmesan cheese adds a nice layer of savory flavor to the asparagus but can be omitted for a dairy-free option.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/baked-salmon-and-asparagus-with-herb-sauce-recipe/