Asparagus with salmon
Are you short on time but still searching for a delicious and effortless meal? Our asparagus with salmon is an easy oven-baked dish, ready in only 30 minutes. It starts with a layer of fresh dill and chives, followed by salmon fillets and green asparagus, all baked with a buttery lemon topping. Simple to make, stunning on the table, and perfect for a busy family dinner or a relaxed meal with friends.
Ingredients
|
Green asparagus
|
500 g |
|---|---|
|
Butter
|
50 g |
|
Fresh dill
|
1 bunch |
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Fresh chives
|
1 bunch |
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Salmon fillets
|
4 |
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Sea salt
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|
|
Organic lemon
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1 |
Go for green asparagus
Green asparagus is the best choice for this recipe because it has a firmer texture and a slightly earthy, more pronounced taste that works well with fish. Its fresh notes play well with the salmon's richness, while white asparagus is milder and more delicate. When picking fresh asparagus, look for firm, straight stalks with tightly closed tips and a bright green colour. Avoid stalks that feel limp or have a wrinkled surface as they are past their prime.
Select fresh and firm salmon fillets
When picking salmon fillets at the store, go for ones with a vibrant colour and a slightly glossy surface. The flesh should look firm and hold its shape; anything dull or mushy is a no-go. If the skin is still on, it should be smooth and shiny, not dry or flaky. If you can, give them a quick smell – they should have a mild, clean scent. Anything overly fishy or sour means they are past their prime.
FAQ: Questions about asparagus with salmon
If you want to know more about asparagus with salmon, we have answered common questions below, covering everything from freshness to proper storage.
How can I ensure my salmon is cooked perfectly?
Your salmon is cooked perfectly when it turns opaque and flakes easily with a fork. To be sure, use a reliable food thermometer to check the thickest part. It should read between 50– 52°C for medium or up to 60°C for well done. If you do not have a thermometer, press gently on the fillet with a fork or your finger; if it starts to separate into flakes and looks opaque all the way through, it is done.
Can I use frozen salmon?
Yes, you can use frozen salmon – but it needs to be thawed properly first. Let it defrost slowly in the fridge for several hours or overnight. If you are short on time, place it in a sealed bag and submerge it in cold water, changing it every 30 minutes until thawed. Avoid defrosting at room temperature, as this can cause uneven thawing and increase the risk of bacteria growth. Once thawed, pat the salmon dry with paper towels before cooking to remove excess moisture.
How to store leftover asparagus with salmon?
To store leftover asparagus with salmon, let it cool to room temperature before placing the components in an airtight container in the fridge, where it will stay fresh for 2 days. If possible, store the salmon and asparagus separately, as the asparagus can release moisture that may make the salmon soggy. We do not recommend freezing, as the salmon can become dry, and the asparagus may turn mushy once thawed.
Nutritional values
Nutritional value, per
1556 Kcal
| Fibre | 19.9 gram fibers |
| Protein | 112.1 gram |
| Carbohydrates | 24.2 gram |
| Fat | 113.3 gram |
Other recipes
Try this easy recipe for asparagus with salmon
Our asparagus with salmon shows how easy it is to transform a few simple ingredients into a fantastic meal. The fresh, herbal asparagus is excellent company to salmon and herbs, while lemon and butter enrich their flavour.
The great thing is it barely takes any effort! Just arrange everything in a baking dish and let the oven do the rest. Fresh and light, it brings a touch of spring to the table, but really, it is just as good no matter the season.
Tender and juicy salmon fillets
As the oven slowly tenderises the salmon, it transforms into delicate, juicy flakes. Rich butter seeps into the fillets, keeping them moist, while the gentle heat allows the layers to fall apart effortlessly at the touch of a fork. This keeps the salmon succulent and buttery all the way through, creating that melt-in-the-mouth texture we all love.
A fresh taste of dill, chives, and lemon
When they bake, the herbs release their lively, delicate flavours, blending into the buttery salmon. Dill, with its fresh, grassy notes and chives, with its mild onion-like sharpness, brightens the savoury flavours of the fish. The lemon slices on top soften and caramelise ever so slightly, infusing the fillets with their juices and leaving behind a sweet, citrusy touch.
Quick dinner recipe in 30 minutes
Thirty minutes is all it takes to make this quick and delicious recipe for asparagus with salmon. While the salmon bakes, you can boil some potatoes, throw together a fresh salad, or slice up some good bread, and you will have a complete meal. That is what makes this baked salmon with asparagus so great. It is surprisingly easy for a busy family meal, yet it feels fancy if unexpected guests turn up.
Need more quick and gorgeous asparagus recipes? Our asparagus salad with strawberries is ready in just 15 minutes and brings a fresh, colourful touch to the table. For something a little heartier, asparagus toast with a perfectly poached egg is ready in 20 minutes and feels like a café-style treat. And for a fantastic side, green asparagus with potatoes is simple, elegant, and done in 20 minutes.
Ideas for varying the recipe
Our asparagus and salmon recipe is a canvas for creativity! Replace chives with spring onions for a sharper, peppery edge, or swap out the herbs entirely for tarragon, letting its delicate, anise-like sweetness take the lead.
For a deeper, more savoury note, toss in some thinly sliced garlic, letting it soften and melt into the butter as it bakes. If a bit of briny sharpness sounds good, scatter over some capers, giving the salmon a subtle tangy and salty contrast. And finally, if you are looking for a little crunch, then sliced almonds crisp up wonderfully in the oven.
