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Buttery Herb and Shallot Salmon with Asparagus

Cookbook author and award-winning food writer, Nevada Berg, shares an easy salmon recipe bursting with the flavors of spring. Follow her work on Instagram @NorthWildKitchen and at for more.

Cooking time30-40 min
Difficulty levelEasy



  • Preheat the oven 350ºF. 
  • Place the salmon fillets, skin-side down, in a baking dish or on a rimmed baking sheet lined with parchment paper. Season with salt.
  • In a small bowl, combine the shallots, parsley, dill, lemon zest, lemon juice, and melted butter. Spread the mixture evenly over the tops of the salmon fillets.
  • Bake for 15 minutes or until the salmon is just cooked through and easily flakes off with a fork. 
  • While the salmon is baking, heat a large frying pan over medium-high heat.
  • Add the oil to coat the pan. Add the asparagus and cook, turning occasionally, for about 8 to 10 minutes or until tender but still holding shape. 
  • Transfer the asparagus to a serving platter, season with sea salt, and top with the toasted almonds. 
  • Serve the salmon fillets with the asparagus immediately.