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Garlic Parmesan Crusted Salmon and Asparagus

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Garlic Parmesan Crusted Salmon and Asparagus – the best way to cook salmon with just a few easy ingredients! Delicious, healthy dinner that is naturally gluten free!

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Roasting garlic + parmesan on top of salmon and asparagus results in a nice flavorful crust:

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Here is how easy it is to cook salmon: First, coat the salmon and the asparagus with olive oil, season with salt and pepper. Then, place the salmon and the asparagus on parchment paper lined baking sheet:

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Top with minced garlic and grated Parmesan cheese:

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Bake in the preheated oven at 400 F for about 15-20 minutes. The dinner is ready!

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Garlic Parmesan Crusted Salmon and Asparagus

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3 - 4 servings

Garlic Parmesan Crusted Salmon and Asparagus


  • 3 - 4 salmon fillets
  • 1 pound asparagus (ends trimmed)
  • salt and pepper
  • 3 tablespoons olive oil, or more
  • 6 garlic cloves, minced
  • 1 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped


  1. Preheat oven to 400 F. Line baking sheet with parchment paper (make sure the parchment paper packaging says that it's safe to use at 400 F).
  2. Pat dry salmon. Brush with 2 tablespoons of olive oil from all sides. Season with salt and pepper. Place the salmon, skin side down, on a parchment paper lined baking sheet. Coat asparagus with olive oil, season with salt and pepper, and place around salmon on a baking sheet.
  3. Spread minced garlic on top of the salmon and the asparagus. Top with grated Parmesan cheese.
  4. Bake at 400 F for 15-20 minutes.
  5. Remove from the oven, top with chopped fresh parsley before serving.



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{ 15 comments… add one }
  • Lauren December 29, 2016, 6:30 pm

    Going to try this tonight but am wondering if you can tell me what internal temp the salmon should be when it’s done

    • Julia January 2, 2017, 11:27 pm

      Lauren, I did not measure the temperature. With salmon, I find, the most difficult thing is not to overcook it. So, as soon as the salmon starts flaking in the middle of the fillet (slice one of the fillets open in the middle to check), it’s time to take the salmon out of the oven.

  • Kirah January 5, 2017, 1:44 pm

    Do I have to use parchment paper?

    • Julia January 31, 2017, 1:44 pm

      You don’t have to – I prefer to use parchment paper to minimize the clean up.

  • Savannah January 15, 2017, 8:42 pm

    Tried this recipe tonight and I LOVED it. I added a little bit of lemon juice to it because my husband won’t eat it without it. It was so yummy and easy to make. Cant wait to have the left overs for lunch tomorrow!!

    • Julia January 31, 2017, 3:17 am

      Thank you, Savannah, for your comment! I am glad you enjoyed the recipe! Lemon juice is always good with fish! 🙂

  • Ganesh Names January 24, 2017, 10:56 am

    I made this, and it’s delicious!

    • Julia January 31, 2017, 12:31 am

      Thank you – good to hear you enjoyed this! 🙂

  • Carla February 28, 2017, 7:54 pm

    Made this for dinner today. It was a hit. Totally delicious! I have 2 children who are vegetarian so I used tofu for them and it was a thumbs up from my 16 year old daughter. Didn’t have parchment paper so I used foil and everything stuck! Next time I will definitely use parchment paper. Anyway thanks for sharing this recipe :-)!

    • Julia March 11, 2017, 1:36 am

      Thank you, Carla! So glad you liked the recipe! Thank you for your feedback about not using the foil! 🙂

  • Kayla March 8, 2017, 7:52 pm

    I made this tonight and LOVED it! If you don’t have parchment paper you can totally use aluminum foil just the same. 10/10

    • Julia March 11, 2017, 12:00 am

      Thanks, Kayla! So glad to hear you liked the recipe! 🙂

  • Darcy March 15, 2017, 7:04 am

    Can you use the frozen filets?

    • Julia March 17, 2017, 3:12 am

      You can, but they will need to be defrosted first.

  • Laura March 21, 2017, 10:00 am

    About how big were your salmon fillets? Going to make this tonight!

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