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Garlic Parmesan Crusted Salmon and Asparagus

Last Updated: Mar 31, 2018 | 48 Comments

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Garlic Parmesan Crusted Salmon and Asparagus – baked salmon recipe with everything cooked in the oven! Easy assembly, quick cook time!

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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!

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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:

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Top with minced garlic and grated Parmesan cheese:

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Bake the salmon in the preheated oven at 400 F for about 15-20 minutes. Your Parmesan crusted Salmon and Asparagus is ready!

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5 from 2 votes
Print
Garlic Parmesan Crusted Salmon and Asparagus
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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.

Course: Main Course
Cuisine: American, Mediterranean
Servings: 3 servings
Calories: 617 kcal
Author: Julia
Ingredients
  • 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
Instructions
  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 the salmon in the preheated oven at 400 F for 15-20 minutes.

  5. Remove from the oven, top with chopped fresh parsley before serving.
Nutrition Facts
Garlic Parmesan Crusted Salmon and Asparagus
Amount Per Serving
Calories 617 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 9g 45%
Cholesterol 147mg 49%
Sodium 834mg 35%
Potassium 1499mg 43%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 60g 120%
Vitamin A 38.3%
Vitamin C 20.6%
Calcium 47.6%
Iron 32.3%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Asparagus, Cheese, Dinner, Fish, Gluten Free, Healthy, Parmesan, Recipe, Salmon, Seafood, Vegetables Published: Dec 01, 2016 Updated: Mar 31, 2018 48 Comments

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Reader Interactions

Comments

  1. Meryl

    Mar 24, 2017 at 12:35 pm

    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!

    Reply
    • Julia

      Mar 29, 2017 at 12:38 am

      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.

      Reply
      • Katie

        Oct 02, 2017 at 2:44 pm

        What is the best way to reheat if you froze this meal?

        Reply
        • Julia

          Oct 31, 2017 at 7:23 pm

          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.

          Reply
  2. foodwasteaced02

    Mar 22, 2017 at 12:18 pm

    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 ๐Ÿ™‚

    Reply
    • Julia

      Mar 29, 2017 at 12:45 am

      Thank you! Glad to hear you enjoyed it!

      Reply
  3. Laura

    Mar 21, 2017 at 10:00 am

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

    Reply
    • Julia

      Mar 29, 2017 at 12:50 am

      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.

      Reply
  4. Darcy

    Mar 15, 2017 at 7:04 am

    Can you use the frozen filets?

    Reply
    • Julia

      Mar 17, 2017 at 3:12 am

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

      Reply
  5. Kayla

    Mar 08, 2017 at 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

    Reply
    • Julia

      Mar 11, 2017 at 12:00 am

      Thanks, Kayla! So glad to hear you liked the recipe! ๐Ÿ™‚

      Reply
  6. Carla

    Feb 28, 2017 at 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 :-)!

    Reply
    • Julia

      Mar 11, 2017 at 1:36 am

      Thank you, Carla! So glad you liked the recipe! Thank you for your feedback about not using the foil! ๐Ÿ™‚

      Reply
  7. Ganesh Names

    Jan 24, 2017 at 10:56 am

    I made this, and it’s delicious!

    Reply
    • Julia

      Jan 31, 2017 at 12:31 am

      Thank you – good to hear you enjoyed this! ๐Ÿ™‚

      Reply
  8. Savannah

    Jan 15, 2017 at 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!!

    Reply
    • Julia

      Jan 31, 2017 at 3:17 am

      Thank you, Savannah, for your comment! I am glad you enjoyed the recipe! Lemon juice is always good with fish! ๐Ÿ™‚

      Reply
  9. Kirah

    Jan 05, 2017 at 1:44 pm

    Do I have to use parchment paper?

    Reply
    • Julia

      Jan 31, 2017 at 1:44 pm

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

      Reply
  10. Lauren

    Dec 29, 2016 at 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

    Reply
    • Julia

      Jan 02, 2017 at 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.

      Reply
      • Andres

        Jan 14, 2018 at 3:44 pm

        For fish internal temp should be 145 F

        Reply
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