Garlic Parmesan Crusted Salmon and Asparagus – baked salmon recipe with everything cooked in the oven! Easy assembly, quick cook time!
This Parmesan crusted salmon is really one of the best and easiest ways to cook salmon with just a few ingredients! It’s a healthy dinner that is naturally gluten free. Because this recipe is so easy, this oven baked salmon is a perfect choice for a weeknight dinner!
Roasting garlic + parmesan in the oven on top of baked salmon and asparagus results in a nice flavorful crust:
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How to bake parmesan crusted salmon in the oven:
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:
Top with minced garlic and grated Parmesan cheese:
Bake the salmon in the preheated oven at 400 F for about 15-20 minutes. Your Parmesan crusted Salmon and Asparagus is ready!
One of the best ways to make salmon recipe in the oven! Salmon fillets and asparagus are baked with garlic and shredded Parmesan cheese until a beautiful crust forms.
- 1.5 lb salmon (3-4 salmon fillets)
- 1 lb asparagus ends trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil or more
- 6 garlic cloves minced
- 1 cup Parmesan cheese shredded
- 1/4 cup parsley fresh, chopped
- 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).
- 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.
- Spread minced garlic on top of the salmon and the asparagus. Top with grated Parmesan cheese.
Bake the salmon in the preheated oven at 400 F for 15-20 minutes.
- Remove from the oven, top with chopped fresh parsley before serving.
This looks delicious. Do you think this would work well as a meal prep recipe? I’m getting tired of the plain ole chicken but I’m not sure how long salmon would be good for stored in the fridge. Thanks!
You can freeze this meal (once it’s cooked) for up to 1 month. In my experience, if you keep the fish frozen for longer, you run the risk of getting the freezer burn.
What is the best way to reheat if you froze this meal?
My first choice would be reheating it in the oven – that way you can get back some crunchiness, and you can just put frozen meal right in the oven and let it reheat to the desired temperature. My second choice would be to let it thaw and then reheat it in the microwave, but then you lose the crunchiness.
Yum! I made this recipe for dinner last night and it was amazing! The whole family ate it up within a matter of minutes. Great pictures as well 🙂
Thank you! Glad to hear you enjoyed it!
About how big were your salmon fillets? Going to make this tonight!
They were average size salmon fillets – about 7 inches long but sliced pretty narrow as you see on the photos. Each of those salmon fillets was a moderate size (not overly large) portion for one person.
Can you use the frozen filets?
You can, but they will need to be defrosted first.
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
Thanks, Kayla! So glad to hear you liked the recipe! 🙂
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 :-)!
Thank you, Carla! So glad you liked the recipe! Thank you for your feedback about not using the foil! 🙂
I made this, and it’s delicious!
Thank you – good to hear you enjoyed this! 🙂
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!!
Thank you, Savannah, for your comment! I am glad you enjoyed the recipe! Lemon juice is always good with fish! 🙂
Do I have to use parchment paper?
You don’t have to – I prefer to use parchment paper to minimize the clean up.
Going to try this tonight but am wondering if you can tell me what internal temp the salmon should be when it’s done
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.
For fish internal temp should be 145 F