Baked Salmon and Asparagus (20-Minute Recipe)
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I often make this baked salmon and asparagus in the oven when I want a quick, easy and low carb dinner. A little lemon butter and a few fresh herbs – that’s all you need! The fish remains super flaky and the asparagus aromatic. It’s the perfect recipe for a healthy weeknight dinner that almost cooks itself!
In This Article
My 5 Best Tips to Keep Salmon Moist in the Oven
I love cooking with salmon because it’s so rewarding, but it can dry out quickly if you aren’t careful. Here are my tips to make sure it comes out perfectly juicy every time:
- Don’t skip the preheat: Preheat your oven to 400°F (200°C) or 350°F (180°C) if using the convection (fan) setting. If the oven isn’t hot enough when the fish goes in, the salmon will “stew” in its own juices and turn tough before it ever gets those beautiful roasted edges. If it’s too hot, it will be dry.
- Salmon: Take the salmon out of the fridge about 15-20 minutes before baking. This way it cooks more evenly.
- The Lemon-Herb-Butter: I brush the salmon with a little melted butter with dill and parsley. The fat protects the salmon from the direct heat, while the herbs add flavor to the fish.
- Skin Side Down: If your salmon has skin, place it on the tray. It serves as a heat shield.
- The Fork Test: Press lightly on the thickest piece. If it separates easily, it is perfect.
👉 Recipe card
One-Pan Salmon with Green Asparagus
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Ingredients
- 1 lb salmon filet about 500 g
- 1 lb green asparagus hard ends removed
- 40 g butter melted
- 1 lemon , cut in slices and use the rest for the juice
- 2 tbsp parsley chopped
- 2 tbsp dill chopped
- Salt and pepper
Instructions
- Preheat the oven to 350°F (180°C) for a gentle, steady bake*.
- Mix the melted butter with a dash of lemon juice, parsley and dill.
- On a baking sheet lined with parchment paper, place the salmon filet and green asparagus. Season with salt and pepper. Brush the salmon and asparagus with the butter.
- Add a few lemon slices for decoration.
- Bake for 15-20 minutes. Serve immediately with rice, polenta or on its own.
Notes
Nutrition
Fresh vs. Frozen: My Best Tips for Choosing Salmon and Asparagus
For this baked salmon and asparagus recipe, you can use either fresh or frozen ingredients, both work! However, there are a few things to note to ensure you get the best flavor and texture:
- Salmon: I prefer to use fresh salmon fillets. If you use frozen salmon, make sure you leave it to defrost completely in the fridge and pat it dry very well before putting it in the oven.
- Green asparagus: Fresh asparagus is also best here, although I have tried it with frozen asparagus (rare but you can find them) and it works. When buying, make sure that the heads are tightly closed.
Green asparagus are great because it is thinner than white asparagus and therefore cooks faster – ideal for this 20-minute dish.
Do Salmon and Asparagus Have the Same Cooking Time?
This is one of the most frequently asked questions! The answer is yes, and that’s why this dish works so well! A standard salmon fillet (approx. 1-inch (3 cm) thick) needs about 20 minutes in the oven, just like the fine green asparagus.
But be careful: If you prefer your salmon steaks medium rare (glazed), you should give the asparagus a head start. Put the asparagus alone in the oven for 5-6 minutes and only then add the salmon. After another 10 minutes, both components will be cooked to perfection.
My Favorite Seasonings for Baked Salmon and Asparagus
I love the combination of lemon, dill, parsley and butter. It’s a simple French-inspired seasoning that highlights the fish without overpowering it.
You cant to vary this recipe? I’ve put together a few more ideas for seasonings here:
- Fruity & Bright: Add freshly grated ginger, a little orange zest, and a drizzle of honey to the butter (with or without the herbs).
- Mediterranean: Swap the butter for extra virgin olive oil and add dried Herbes de Provence (or a mix of dried thyme, rosemary, and oregano).
- Asian-Inspired: Instead of lemon butter, whisk together soy sauce, mirin, rice vinegar, and a splash of sesame oil.
- Spicy: Add a pinch of red pepper flakes to the lemon butter for a gentle heat.
My tip: Feel free to add a little garlic cloves to any version!
FAQ
It is usually not necessary to peel green asparagus! It is enough to cut off the woody lower end (approx. 1 inch or 2-3 cm). Only if the spears are very thick do I carefully peel the lower third with a peeler.
A good visual indicator is the color: it will change from a deep, translucent orange to a lighter, opaque pink. If you use a meat thermometer (which I highly recommend!), here is the temperature guide: 125 °F (52 °C): The salmon is “glassy”, incredibly tender and slightly translucent in the center. 130–135 °F (55–57 °C): The salmon is fully cooked through but still very juicy and flaky.
Absolutely! You can put the salmon and asparagus on the baking tray at lunchtime, prepare them with the butter and herbs and store them covered in the fridge. When you get home, all you have to do is switch on the oven.
Pure simplicity 💙🐟💚
Exactly 🙂