Description
This Salmon and Asparagus recipe is the perfect spring dish featuring fresh herbs! Made with a lightened up sauce and featuring dairy alternatives, this meal is loaded with healthy fats, tons of nutrients, and flavors you will love!
Ingredients
ZESTY GARLIC & HERB SAUCE
- 1 cup fresh parsley (torn)
- 2 teaspoons dried dill or 2 Tablespoons freshly chopped
- 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
FOR SALMON & ASPARAGUS
- 18-20 ounces Atlantic salmon fillet (about 3-4 fillets)
- 1 lb asparagus, trimmed
- 1/2 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
- Preheat the oven to 400F. Grease a baking sheet well or line with parchment paper sized to fit the sheet. Set aside.
- Make the sauce (see the Notes if you don’t have a food processor or blender). Add the parsley, dill, garlic, capers (if using), sour cream or yogurt, and lemon juice to the food processor or blender. Pulse a few times until everything’s finely chopped and starting to come together.
- With the machine running on low, slowly drizzle in the olive oil through the top opening. Blend until smooth. Adding the oil last, whether blending or whisking, is the trick to a smooth emulsion—it keeps the sauce from separating.
- Taste and adjust with salt, black pepper, or a splash more lemon juice, if needed. Set aside 2-3 Tablespoons for basting or dipping, if desired.
- Place salmon filets on one side of the baking pan. Pat the salmon dry with a paper towel and season with salt and black pepper. Arrange the asparagus spears on the other side of the pan or between the fillets. Drizzle ½ Tablespoon olive oil over the asparagus, a splash of lemon juice, and a sprinkle of kosher salt and pepper.
- Brush each salmon fillet with 1/2 to 1 Tablespoon of herb sauce each. Garnish each fillet with lemon slices.
- Bake for 10-14 minutes, or 10 minutes per inch of salmon thickness. Thicker salmon will take closer to 14 minutes to cook through.
- Bake until the internal temperature reaches 145°F and the flesh easily flakes with a fork (usually about 12-15 minutes depending on thickness).
- Remove sheet pan from the oven and sprinkle grated parmesan over the asparagus, if desired.
- Set the oven to broil (around 500F). Place the pan back in the oven on the center rack for 1-2 minutes or until the asparagus is crispy on the edges.
- Let the salmon fillet rest 5 minutes before garnishing with extra chopped herbs (optional) and serving.
- Store in the fridge in an airtight container for up to 3 days.
Notes
Alternative Method for Sauce (No Food Processor/Blender) – Finely chop the parsley, dill, garlic, and capers (if using) by hand with a sharp knife—get them as small as you can! Toss them into a bowl. Stir in the sour cream (or yogurt) and lemon juice until it’s well mixed with the herbs and garlic. Slowly whisk in the olive oil by hand, a little at a time, until the sauce comes together and thickens slightly. Season to taste.
Substitute Tips – Capers are an optional ingredient that gives the sauce a little texture and tanginess! If omitting, use 2 teaspoons lemon juice versus 1 teaspoon.
Serving Tips – Other sauces that pair well with this salmon are my mustard sauce, pesto, or Mediterranean Aioli!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce and asparagus
- Calories: 405
- Sugar: 3.1 g
- Sodium: 201.5 mg
- Fat: 27.8 g
- Saturated Fat: 4.9 g
- Carbohydrates: 7.6 g
- Fiber: 3.1 g
- Protein: 33.7 g
- Cholesterol: 63.5 mg
