This Salmon and Asparagus recipe is the perfect spring dish featuring fresh herbs! Made with a lightened up sauce and featuring allergy-friendly dairy alternatives, this meal is loaded with healthy fats, tons of nutrients, and flavors you will love!
Nothing says spring like fresh ingredients and seasonal vegetables like asparagus, carrots, chard, and so much more! To kick off the season, what better way than with this delicious baked salmon with herb sauce? It’s the perfect recipe for easy dinners or quick meal prep. It reheats without getting soggy and keeps you full and satisfied for hours. You’ll definitely want to add it to your make-ahead list. If you’re looking for even more fantastic springtime recipes don’t’ miss out on this Cajun Smoked Salmon Zucchini Noodles Salad, Oven Roasted Potatoes with Leeks, or these Spring Salad Open Face Sandwiches!
Why You Should Eat Salmon and Asparagus
Did you know that the FDA recommends that the average adult eats 2-3 servings of fish per week to maintain a healthy diet? It’s true! Fish is full of tons of vitamins and minerals including Calcium, Phosphorous, Iron, Zinc, and so much more. Salmon in particular is an excellent source of Omega-3 fatty acids, Selenium, B vitamins, and protein. As a result, it can help fight inflammation in the body, improve brain function, and aid in weight control, and reduce the risk of heart disease.
As if the positive effects of salmon weren’t enough reason to make this recipe, asparagus is also extremely healthy and super affordable in the spring and summer months! Not only is it low in calories, it’s also super full of fiber and antioxidants. In fact, just one serving of ½ a cup of asparagus will give you 57 percent of the RDI (recommended daily intake) for vitamin K and 34 percent of the RDI for folate.
So, when you learn how to cook salmon with asparagus, not only are you making an irresistible meal, you’re also fueling your body with all the good things it needs to stay healthy. That’s a win in my book!
What’s in the Sauce?
The sauce for this salmon and asparagus recipe is a zesty combination of garlic and herbs! It adds tons of seasoning without leaving you feeling sluggish from consuming loads of butter. Instead, this sauce features fresh parsley, dried dill, garlic cloves, and capers that pair amazingly well with oil, cream, and honey. Can’t find capers? Lactose intolerant? No worries!
The capers are totally optional (but highly recommended) to give the sauce that extra touch of tanginess. However, if you want to omit them, just use an extra teaspoon of lemon juice and cream instead.
For a dairy-free option, use non-dairy cream and omit the Parmesan altogether. The Parmesan added on top does help create a sort of crust for the salmon. So, the texture will be slightly altered, but it’s totally not necessary. The dish is super tasty either way! Or, if you would rather just find a different sauce, try making your salmon filets with my red pepper sauce instead.
PRO-TIP: Prep the sauce beforehand! It will stay fresh in the fridge for up to 3 days.
How to Prevent Overcooked Salmon
The secret of how to cook asparagus with salmon while also preventing overcooked, dry fish is truly in the sauce of this recipe. The liquid from the oil and cream not only makes this meal taste great, it also locks in moisture while the fish bakes. This means that you can easily cook your salmon and asparagus at the same time without running the risk of burning either one. Hello, easy meal prep!
In all honesty, this salmon and asparagus is a complete meal in itself, but if you’re looking to spruce it up there are tons of easy options! For example, you could also add a starchy side dish such as roasted potatoes, rice, or even couscous. If you wanted to get a bit fancier you could serve this recipe over noodles of your choice. Zucchini noodles are super popular these days! Or, you can never go wrong with a simple side salad. Really, there’s nothing that doesn’t pair well with this meal.
Common Questions About Cooking Salmon
Can salmon and asparagus with herb sauce be frozen?
Yes, salmon and asparagus with herb sauce can be frozen! For easy meal prep, store it in an airtight container for up to one month. If you want to separate the salmon and asparagus, your veggies can stay fresh for up to 10-12 months!
How long will salmon and asparagus with herb sauce stay fresh?
When safely stored in an airtight container, salmon and asparagus with herb sauce will stay fresh for up to 3 days.
What type of salmon is best for baking?
The short answer to what type of salmon is best for baking is whatever you have access to in your local grocery store. When it comes to this salmon and asparagus recipe, King, Coho, Sockeye, and Atlantic salmon all work perfectly fine. Typically, individual filets are the easiest to work with when baking.In addition, fresh fish is the best choice if you live near a cost, but frozen might be a better option if you do not. If you want to find even more information on how to pick out the perfect salmon, take a look at this article!
Can I cook salmon and asparagus together?
Yes, with this recipe baked salmon with herb sauce can be cooked alongside asparagus without any danger of cross-contamination or unsafe food practices. The heat of the oven kills any bacteria. Just make sure the salmon is fully cooked and has reached an internal temperature of 145 degrees Fahrenheit.
You’ve got to love a meal that’s chock full of nutrients, simple to prepare, and makes delicious leftovers, right?Print
This Salmon and Asparagus recipe is the perfect spring dish featuring fresh herbs! Made with a lightened up sauce and featuring allergy-friendly dairy alternatives, this meal is loaded with healthy fats, tons of nutrients, and flavors you will love.
ZESTY GARLIC & HERB SAUCE
- 1 cup fresh parsley (torn)
- 2 tsp dried dill (or 2 tbsp freshly chopped)
- 2 small garlic cloves
- 2 tsp capers (see notes)
- 1/3 cup olive oil
- 2–3 tbsp non dairy milk/cream, regular cream, or Greek yogurt
- 1 tsp honey
- 1/4 tsp kosher salt
- Splash of lemon juice
- Salt and pepper to taste
FOR SALMON & ASPARAGUS
- 18–20 oz Atlantic salmon fillet (skin removed and sliced into 4–6 oz portions or 3–4 fillets)
- 1 lb asparagus (trimmed)
- 1/2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup parmesan cheese (grated, optional)
- Lemon slices (for garnish)
- Prepare garlic and herb sauce: Combine all ingredients in a food processor or blender and blend until smooth. After blending, adjust salt and pepper to taste.
- Preheat oven to 400F. Grease a baking sheet well or line with parchment paper sized to fit the sheet. Set aside.
- Arrange sheet pan: Place salmon filets down the center of the baking pan and align asparagus spears around filets. Drizzle ½ tbsp olive oil over asparagus. Sprinkle salmon and asparagus with a pinch of kosher salt and pepper.
- Brush each salmon fillet with 1/2 to 1 tbsp of herb sauce each. Garnish each fillet with lemon slices. Drizzle a splash of lemon juice over the asparagus spears.
- Bake for 10 -14 minutes, or 10 minutes per inch of salmon thickness. Thicker salmon will take closer to 14 minutes to cook through.
- Remove sheet pan from the oven and sprinkle grated parmesan over salmon (and asparagus) if desired. *optional*
- Set the oven to Broil and broil sheet pan for 1-3 minutes or until salmon and parmesan are flaky and golden. (Broiling temperatures vary; 500- 550F is ideal.)
- Let salmon fillet rest 5 minutes before garnishing with extra chopped herbs (optional) and serving.
- Leftover sauce may be used for dipping, just use a separate brush than the one used for coating salmon.
Capers: Capers are an optional ingredient that gives the sauce a little texture and tanginess! If omitting, use 1 tsp extra lemon juice and cream instead.
Other sauces that pair well with this salmon: Try salmon filets with one of my homemade pestos!
- Category: dinner
- Method: bake
- Cuisine: american
Keywords: salmon, asparagus, baked salmon, herb sauce, healthy dinner, low carb dinner, salmon dinner
Let me know if you choose to make this recipe and if you prefer the herb sauce or the Mediterranean aioli on top!