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A close-up of a perfectly cooked baked salmon recipe, seasoned with herbs and served with roasted tomatoes and asparagus.

Lemon Herb Baked Salmon with Roasted Asparagus

This simple yet elegant baked salmon recipe features flaky salmon fillets infused with a vibrant lemon-herb marinade, perfectly complemented by tender roasted asparagus. A healthy and delicious meal ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 2 6oz salmon fillets skin-on or off, wild-caught preferred
  • 1 tbsp olive oil extra virgin
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp salt or to taste
For the Roasted Asparagus (Optional)
  • 1 bunch asparagus tough ends trimmed
  • 1 tsp olive oil extra virgin
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 slice lemon for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Small mixing bowl
  • Whisk

Method
 

Prepare the Salmon & Marinade
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Pat the salmon fillets dry with paper towels. This helps achieve a better crust and seasoning adhesion.
  3. In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, dried dill, garlic powder, black pepper, and salt.
  4. Place the salmon fillets on the prepared baking sheet. Brush the lemon-herb marinade evenly over the top and sides of each salmon fillet.
Roast the Asparagus (Optional)
  1. If adding asparagus, toss the trimmed asparagus spears with 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper directly on the same baking sheet, alongside the salmon, ensuring they are in a single layer.
Bake the Salmon
  1. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact baking time will depend on the thickness of your fillets. If using a meat thermometer, the internal temperature should reach 145°F (63°C).
  2. Remove from the oven. Let the salmon rest for 2-3 minutes before serving. This helps the juices redistribute, keeping the fish moist.
Serve
  1. Serve immediately with the roasted asparagus and a fresh lemon slice for garnish.

Notes

For an extra burst of freshness, sprinkle with fresh chopped parsley or dill after baking. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.