Creamy Herb Roasted Salmon

This Mediterranean dinner recipe combines authentic flavors with modern cooking techniques. Ready in 25 minutes, serves 4 people. Serve fresh from the oven with the roasted asparagus alongside fluffy quinoa, wild rice, or a crisp mixed green salad.

Cuisine: Mediterranean Type: Dinner Time: 25 min Servings: 4 Calories: 350 per serving
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Nutrition Information

Each serving contains approximately 350 calories and 40.0g of protein. Macronutrients include 7.0g carbohydrates and 18.0g fats per serving.

Per Serving

Calories
350
Protein
40.0g
Carbohydrates
7.0g
Fats
18.0g

Total

Calories
1400
Protein
160.0g
Carbohydrates
28.0g
Fats
72.0g

Ingredients

This recipe requires 12 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Salmon Fillets
    4 fillets, skin-on, pin-boned, wild-caught preferred
  • 1.0 lb Asparagus
    fresh, woody ends trimmed
  • 0.5 cup Plain Greek Yogurt
    non-fat or 2%, strained (healthy substitute for cream)
  • 1.0 tbsp Fresh Dill
    finely chopped, stems removed
  • 1.0 tbsp Fresh Parsley
    flat-leaf, finely chopped
  • 1.0 tbsp Fresh Chives
    minced into small rings
  • 2.0 clove Garlic
    peeled and minced
  • 1.0 whole Lemon
    washed, for zest and juice
  • 1.0 tbsp Dijon Mustard
    smooth, no added sugar
  • 2.0 tbsp Extra Virgin Olive Oil
    cold pressed, divided use
  • 0.5 tsp Kosher Salt
    low sodium usage
  • 0.25 tsp Black Pepper
    freshly ground

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Essential Preparation & Mise en Place

  1. Preheat oven to 400°F (200°C) and ensure a rack is positioned in the center.
  2. Remove 1.5 lb salmon fillets (680g) from the refrigerator to allow them to reach room temperature for even cooking.
  3. Wash 1 lb asparagus (450g), 1 tbsp fresh dill (4g), 1 tbsp fresh parsley (4g), 1 tbsp fresh chives (3g), and 1 whole lemon (120g). Dry all produce thoroughly with paper towels.
  4. Finely chop the dill, parsley, and chives. Peel and mince 2 garlic cloves (10g).
  5. Zest the lemon to get about 1 tsp of zest, then juice half the lemon to get approx 1 tbsp juice (15ml).
  6. Snap the woody ends off the asparagus spears or trim the bottom inch with a knife.
  7. Measure out 0.5 cup Greek yogurt (120g) and 1 tbsp Dijon mustard (15g) into a prep bowl.

2. Create Creamy Herb Sauce

  1. In a medium mixing bowl, combine the Greek yogurt, Dijon mustard, minced garlic, lemon zest, and lemon juice.
  2. Add the chopped dill, parsley, and chives to the bowl.
  3. Whisk or stir vigorously until the sauce is smooth and the herbs are evenly distributed.

3. Sheet Pan Assembly

  1. Line a large rimmed baking sheet with parchment paper. Place the salmon fillets on one side of the sheet, skin-side down.
  2. Pat the salmon very dry with paper towels again to ensure the sauce adheres.
  3. Place the trimmed asparagus on the other side of the baking sheet. Drizzle asparagus with 1 tbsp olive oil (15ml).
  4. Season the asparagus with 0.25 tsp Kosher salt (1.5g) and 0.125 tsp black pepper (0.5g). Toss gently by hand to coat.
  5. Season the salmon fillets lightly with remaining salt and pepper.
  6. Spoon the creamy herb sauce generously over each salmon fillet, spreading it with the back of the spoon to cover the top surface completely.

4. Roasting

  1. Place the baking sheet in the preheated oven.
  2. Roast for 10-12 minutes. The salmon is done when it is opaque and flakes easily with a fork (internal temp 145°F/63°C), and asparagus is tender-crisp.

5. Plating and Serving

  1. Remove the baking sheet from the oven. Let the salmon rest on the pan for 1 minute.
  2. Transfer the salmon and asparagus to serving plates immediately.

Plating

  1. Warm your dinner plates slightly to keep the food hot, then arrange a generous bed of roasted asparagus or your chosen side grain (like quinoa or wild rice) in the center of the plate.
  2. Using a wide fish spatula, carefully lift the salmon fillet to preserve the delicate creamy herb crust and place it diagonally across the bed of asparagus.
  3. Drizzle a small amount of high-quality extra virgin olive oil or the nutritious pan juices around the base of the fish to add a glossy finish and extra moisture.
  4. Scatter a pinch of reserved fresh chopped herbs (dill, parsley, or chives) over the top for a vibrant pop of green.
  5. Place a fresh lemon wedge on the side of the plate, cut side up, allowing the diner to add a hit of acid right before eating.

Family Beverage

Sparkling water infused with fresh cucumber slices and mint sprigs

Alcohol Beverage

Chilled Sauvignon Blanc or a crisp Pinot Grigio

Serving Suggestions

Serve fresh from the oven with the roasted asparagus alongside fluffy quinoa, wild rice, or a crisp mixed green salad.

Notes

Fresh dill, parsley, and chives create a vibrant flavor profile that complements the fish perfectly. Ensure the salmon fillets are of uniform thickness to allow for even cooking. The creamy topping acts as a barrier, keeping the salmon moist and tender while it bakes.

Storage

Allow the roasted salmon and asparagus to cool completely to room temperature, then transfer them to an airtight container to prevent odors from spreading. Store in the refrigerator on a middle shelf and consume within 3 days to ensure the fish stays fresh and the creamy topping maintains its quality.

Freezing

While fresh consumption is optimal for the yogurt-based topping, leftovers can be frozen in sealed, freezer-safe containers for up to 2 months. Thaw the dish completely in the refrigerator overnight before reheating gently to minimize texture changes in the sauce and asparagus.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: fish, milk, dairy. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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