18 Delicious Salmon and Asparagus Healthy Recipes

There’s something truly magical about the combination of salmon and asparagus—it’s not just a meal; it’s a celebration of flavors that are as nutritious as they are delicious. Whether you’re in the mood for a quick weeknight dinner or a fancy weekend feast, these 18 recipes promise to deliver both health and happiness on a plate. Ready to transform your cooking routine? Let’s dive into these mouthwatering creations!

Grilled Salmon with Lemon Butter Asparagus

Out of all the weeknight dinners you could whip up, this one’s a game-changer. Imagine perfectly grilled salmon, its edges slightly crispy, paired with tender asparagus drizzled in a rich lemon butter sauce. It’s simple, elegant, and downright delicious.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 1 pound fresh asparagus, trimmed
• 4 tablespoons unsalted butter, clarified
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Brush the salmon fillets and asparagus with extra-virgin olive oil, ensuring even coverage.
3. Season both sides of the salmon and the asparagus with sea salt and freshly ground black pepper.
4. Place the salmon skin-side down on the grill. Cook for 4-5 minutes until the skin is crispy.
5. Carefully flip the salmon. Grill for another 3-4 minutes until the fish flakes easily with a fork.
6. While the salmon cooks, grill the asparagus for 2-3 minutes per side until tender and slightly charred.
7. In a small saucepan over low heat, melt the clarified butter. Stir in the fresh lemon juice and zest.
8. Remove the salmon and asparagus from the grill. Drizzle the lemon butter sauce over both.

Here’s the deal: the salmon’s buttery texture contrasts beautifully with the asparagus’s crispness. For a twist, serve it over a bed of quinoa or with a side of roasted baby potatoes. Either way, it’s a meal that’ll have everyone asking for seconds.

Baked Salmon and Asparagus with Hollandaise Sauce

Craving something elegant yet effortless for dinner tonight? You’re in luck because this baked salmon and asparagus with hollandaise sauce is as fancy as it is simple to whip up. Perfect for those nights when you want to impress without the stress.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1 bunch asparagus, trimmed
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 pasture-raised egg yolks
• 1 tbsp lemon juice, freshly squeezed
• 1/2 cup clarified butter, warmed
• Pinch of cayenne pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet and asparagus on the prepared baking sheet. Drizzle with olive oil and season with sea salt and black pepper.
3. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
4. While the salmon and asparagus bake, prepare the hollandaise sauce: In a blender, combine the egg yolks and lemon juice. Blend on high for 30 seconds.
5. With the blender running, slowly drizzle in the warmed clarified butter until the sauce is thick and emulsified. Season with a pinch of cayenne pepper.
6. Once the salmon and asparagus are done, remove them from the oven and let rest for 2 minutes.
7. To serve, plate the salmon and asparagus, then generously drizzle with the hollandaise sauce.

Outstanding in both flavor and presentation, this dish offers a buttery, rich hollandaise that perfectly complements the tender salmon and crisp asparagus. Try serving it over a bed of quinoa for an extra nutritious twist.

Salmon Asparagus Pasta with Creamy Garlic Sauce

Delicious doesn’t even begin to cover this dish. You’re about to dive into a creamy, garlicky pasta that’s packed with flaky salmon and crisp asparagus, all coming together in under 30 minutes.

Ingredients

• 8 oz salmon fillet, skin removed and cut into 1-inch pieces
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 8 oz fettuccine pasta
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the salmon pieces and cook for 3-4 minutes, turning once, until lightly browned and just cooked through. Remove salmon from the skillet and set aside.
3. In the same skillet, add the asparagus and cook for 2-3 minutes until bright green and slightly tender. Remove asparagus and set aside with the salmon.
4. Reduce heat to medium and add butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
5. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
6. Stir in the Parmesan cheese until melted and smooth. Season with sea salt and black pepper.
7. Return the cooked salmon and asparagus to the skillet, along with the drained pasta. Toss gently to coat everything in the sauce.
8. Drizzle with fresh lemon juice and sprinkle chopped parsley over the top before serving.

This dish boasts a luxurious texture with the creaminess of the sauce perfectly complementing the tender salmon and crisp asparagus. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of that garlicky sauce.

Pan-Seared Salmon with Roasted Asparagus and Quinoa

Just when you thought weeknight dinners couldn’t get any easier, this pan-seared salmon with roasted asparagus and quinoa comes to the rescue. It’s a dish that’s as nutritious as it is delicious, perfect for those evenings when you want something wholesome without spending hours in the kitchen.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 1 pound asparagus, trimmed
• 1 cup quinoa, rinsed
• 2 tablespoons clarified butter
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 2 cups water
• 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 400°F (204°C) to prepare for roasting the asparagus.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
3. While the quinoa cooks, heat a large skillet over medium-high heat. Add 1 tablespoon of clarified butter and swirl to coat the pan.
4. Season the salmon fillets with sea salt, black pepper, and garlic powder. Place them skin-side down in the skillet and cook for 4-5 minutes, until the skin is crispy.
5. Flip the salmon and cook for an additional 3-4 minutes, or until the salmon is just cooked through. Remove from the skillet and set aside.
6. On a baking sheet, toss the asparagus with olive oil, sea salt, and black pepper. Roast in the preheated oven for 10 minutes, or until tender and slightly charred.
7. Fluff the quinoa with a fork and divide among plates. Top with the salmon and roasted asparagus. Serve with lemon wedges on the side.

Enjoy the contrast of the crispy salmon skin against the tender flesh, paired with the earthy quinoa and bright asparagus. For an extra touch, drizzle with a bit of olive oil and a squeeze of lemon right before serving.

Salmon and Asparagus Foil Packets with Dill

Just imagine coming home after a long day and having a delicious, healthy dinner ready in under 30 minutes. That’s exactly what these Salmon and Asparagus Foil Packets with Dill offer—minimal prep, easy cleanup, and maximum flavor.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 1 pound fresh asparagus, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh dill, finely chopped
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 large garlic cloves, thinly sliced

Instructions

1. Preheat your oven to 400°F (204°C) and tear off four 12-inch pieces of aluminum foil.
2. Place each salmon fillet in the center of a foil piece, skin-side down.
3. Divide the asparagus evenly among the foil pieces, arranging them next to the salmon.
4. Drizzle each packet with 1/2 tablespoon of extra-virgin olive oil.
5. Sprinkle the salmon and asparagus with fresh dill, lemon zest, sea salt, and black pepper.
6. Scatter the thinly sliced garlic cloves over each portion.
7. Finish each packet with a drizzle of 1/2 tablespoon lemon juice.
8. Fold the foil over the salmon and asparagus, sealing the edges tightly to create a packet.
9. Place the foil packets on a baking sheet and bake for 15 minutes, or until the salmon flakes easily with a fork.
10. Carefully open the packets (watch for steam) and serve immediately.

Each bite of this dish is a perfect balance of tender, flaky salmon and crisp asparagus, infused with the bright flavors of lemon and dill. For an extra touch, serve with a side of quinoa or a crisp white wine.

One-Pan Salmon and Asparagus with Lemon Garlic Butter Sauce

Guess what? You can whip up a restaurant-quality dinner with minimal cleanup. This one-pan wonder combines tender salmon, crisp asparagus, and a zesty lemon garlic butter sauce that’s downright irresistible.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 1 pound asparagus, trimmed
• 3 tablespoons unsalted butter, clarified
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 1 lemon, zested and juiced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting.
2. Heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan.
3. Season the salmon fillets with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place them skin-side down in the skillet. Sear for 3 minutes until the skin is crispy and golden.
4. Flip the salmon fillets and add the asparagus to the skillet. Drizzle with the remaining olive oil and season with the remaining salt and pepper. Cook for 2 minutes, stirring the asparagus occasionally.
5. In a small saucepan, melt the clarified butter over low heat. Add the minced garlic, lemon zest, lemon juice, and red pepper flakes. Cook for 1 minute until fragrant.
6. Pour the lemon garlic butter sauce over the salmon and asparagus. Transfer the skillet to the preheated oven and roast for 8 minutes, or until the salmon is cooked through and the asparagus is tender.
7. Sprinkle with fresh parsley before serving. For an extra touch of elegance, serve directly from the skillet at the table.

Flaky salmon, crisp-tender asparagus, and a bright, buttery sauce come together in this dish. Try pairing it with a chilled glass of Sauvignon Blanc for a meal that feels special yet effortless.

Salmon Asparagus Stir-Fry with Soy Ginger Glaze

Got a hankering for something that’s both nutritious and bursting with flavor? This salmon asparagus stir-fry with a soy ginger glaze is your ticket to a quick, delicious meal that doesn’t skimp on sophistication.

Ingredients

• 1 lb wild-caught salmon fillet, skin removed, cut into 1-inch cubes
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp cold-pressed sesame oil
• 3 tbsp low-sodium soy sauce
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp raw honey
• 1 tsp crushed red pepper flakes
• 1 tbsp clarified butter
• 1/4 cup scallions, thinly sliced

Instructions

1. Heat sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add salmon cubes to the skillet, searing for 2 minutes per side until golden but still pink in the center. Remove and set aside.
3. In the same skillet, melt clarified butter over medium heat. Add asparagus, sautéing for 3 minutes until bright green and slightly tender.
4. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
5. Whisk together soy sauce, honey, and red pepper flakes in a small bowl. Pour over the asparagus, stirring to coat evenly.
6. Return salmon to the skillet, gently tossing with the asparagus and glaze for 1 minute to heat through.
7. Sprinkle with scallions before serving.

Velvety salmon meets crisp asparagus in this dish, all wrapped up in a glossy, sweet-spicy glaze. Try serving it over a bed of jasmine rice or alongside a crisp cucumber salad for a complete meal that’s as beautiful as it is tasty.

Smoked Salmon and Asparagus Frittata

Breakfast just got a whole lot fancier with this smoked salmon and asparagus frittata. It’s the perfect dish to impress your brunch guests or treat yourself to something special on a lazy weekend morning.

Ingredients

• 6 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 1/2 lb asparagus, trimmed and cut into 1-inch pieces
• 4 oz smoked salmon, chopped
• 1/4 cup crème fraîche
• 1 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, heavy cream, sea salt, and black pepper until fully combined.
3. Heat the clarified butter in a 10-inch oven-safe skillet over medium heat until shimmering.
4. Add the asparagus pieces to the skillet and sauté for 3-4 minutes, until just tender.
5. Pour the egg mixture over the asparagus, tilting the skillet to ensure even distribution.
6. Scatter the chopped smoked salmon evenly over the egg mixture.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the frittata is set and slightly golden on top.
8. Remove from the oven and let it rest for 5 minutes before slicing.
9. Garnish with dollops of crème fraîche and a sprinkle of fresh dill before serving.

Unbelievably creamy and packed with flavor, this frittata is a delightful mix of smoky salmon and fresh asparagus. Serve it with a crisp green salad or a slice of sourdough for a complete meal.

Salmon and Asparagus Risotto with Parmesan

Guess what? You’re about to make a dish that’s as luxurious as it is comforting. This salmon and asparagus risotto with parmesan is creamy, flavorful, and surprisingly simple to whip up.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 lb fresh salmon, skin removed, cut into 1-inch pieces
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste
• 1 tbsp fresh dill, chopped

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add Arborio rice to the pan, stirring to coat each grain in oil, toast for 2 minutes until slightly translucent around the edges.
3. Pour in white wine, stirring constantly until fully absorbed.
4. Begin adding warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
5. Halfway through adding the stock, stir in the asparagus pieces.
6. When the rice is al dente and the risotto is creamy, gently fold in the salmon pieces and cook for another 2-3 minutes until the salmon is just cooked through.
7. Remove from heat, stir in butter, Parmesan cheese, and dill. Season with salt and pepper to taste.

Perfectly creamy with a hint of crunch from the asparagus, this risotto is a delightful mix of textures. Serve it with a sprinkle of extra dill and a glass of the remaining white wine for a meal that feels gourmet but is totally doable on a weeknight.

Grilled Salmon Skewers with Asparagus and Cherry Tomatoes

You’re going to love these grilled salmon skewers with asparagus and cherry tomatoes. They’re perfect for a summer BBQ or a quick weeknight dinner.

Ingredients

• 1 lb wild-caught salmon fillet, skin removed, cut into 1-inch cubes
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 pint cherry tomatoes
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. In a large bowl, combine the salmon cubes, asparagus pieces, and cherry tomatoes.
3. Drizzle with extra-virgin olive oil and fresh lemon juice, then sprinkle with sea salt, black pepper, garlic powder, and smoked paprika. Toss gently to coat evenly.
4. Thread the salmon, asparagus, and cherry tomatoes alternately onto the soaked wooden skewers.
5. Place the skewers on the preheated grill. Cook for 3-4 minutes per side, or until the salmon is opaque and flakes easily with a fork.
6. Remove from the grill and let rest for 2 minutes before serving.

The skewers are bursting with juicy tomatoes, tender asparagus, and perfectly grilled salmon. Try serving them over a bed of quinoa or with a side of garlic aioli for dipping.

Salmon and Asparagus Soup with Coconut Milk

Perfect for those cozy evenings when you’re craving something both comforting and a bit luxurious, this salmon and asparagus soup with coconut milk is a game-changer. You’ll love how the rich flavors come together in just under 30 minutes.

Ingredients

• 1 lb wild-caught salmon fillet, skin removed and cut into 1-inch cubes
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups low-sodium vegetable broth
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
5. Add the asparagus pieces and simmer until just tender, about 5 minutes.
6. Gently place the salmon cubes into the pot and cook until the salmon is opaque and flakes easily with a fork, about 4 minutes.
7. Stir in the lemon juice, sea salt, and black pepper, adjusting the seasoning if necessary.
8. Remove the pot from heat and sprinkle with fresh cilantro before serving.

Outstanding in both flavor and texture, this soup boasts creamy coconut milk balanced by the freshness of asparagus and the richness of salmon. Serve it with a slice of crusty bread for dipping, or over a bed of steamed quinoa for an extra hearty meal.

Salmon Asparagus Quiche with Goat Cheese

Oh, you’re going to love this Salmon Asparagus Quiche with Goat Cheese. It’s the perfect blend of creamy, savory, and a little tangy, making it a hit for any meal of the day.

Ingredients

• 1 9-inch pie crust, pre-baked
• 1 cup heavy cream
• 4 pasture-raised eggs, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 1/2 lb fresh salmon, skin removed, cut into 1-inch pieces
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup goat cheese, crumbled
• 1 tbsp fresh dill, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the heavy cream, lightly beaten eggs, sea salt, and black pepper until well combined.
3. Heat the clarified butter in a skillet over medium heat. Add the salmon pieces and cook for 2 minutes per side, just until they start to turn opaque.
4. Add the asparagus to the skillet with the salmon. Cook for another 2 minutes, stirring occasionally, until the asparagus is bright green but still crisp.
5. Arrange the salmon and asparagus evenly over the bottom of the pre-baked pie crust. Sprinkle the crumbled goat cheese and fresh dill on top.
6. Pour the egg and cream mixture over the fillings in the pie crust, ensuring it’s evenly distributed.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden.
8. Let the quiche cool for 10 minutes before slicing. This resting time helps the layers set perfectly.

This quiche boasts a creamy texture with the rich flavor of salmon, the freshness of asparagus, and the tangy kick of goat cheese. Try serving it with a simple arugula salad dressed in lemon vinaigrette for a complete meal.

Salmon and Asparagus Salad with Avocado Dressing

Now, imagine you’re craving something light yet satisfying, a dish that combines the richness of salmon with the crisp freshness of asparagus, all tied together with a creamy avocado dressing. This salad is not just a meal; it’s a vibrant, flavorful experience that’s perfect for any day.

Ingredients

• 1 lb wild-caught salmon fillet, skin-on
• 1 bunch fresh asparagus, trimmed
• 2 ripe avocados
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup water
• 1 tbsp chopped fresh dill

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the salmon fillet skin-side down on the prepared baking sheet. Season with 1/4 tsp sea salt and 1/8 tsp black pepper.
3. Roast the salmon in the preheated oven for 12-15 minutes, or until the flesh flakes easily with a fork.
4. While the salmon cooks, bring a pot of salted water to a boil. Blanch the asparagus for 2-3 minutes, then immediately transfer to an ice bath to stop the cooking process.
5. In a blender, combine the avocados, olive oil, lemon juice, Dijon mustard, remaining sea salt, and black pepper. Blend until smooth, adding water as needed to reach your desired consistency.
6. Flake the cooked salmon into large pieces, discarding the skin.
7. Arrange the blanched asparagus on a serving platter, top with the flaked salmon, and drizzle generously with the avocado dressing.
8. Garnish with chopped fresh dill before serving.

You’ll love how the buttery salmon pairs with the crisp asparagus, all smoothed over by the velvety avocado dressing. Try serving this salad over a bed of mixed greens for an extra layer of texture and color.

Salmon Asparagus Roll-Ups with Cream Cheese

Kickstart your culinary adventure with these elegant Salmon Asparagus Roll-Ups, a dish that combines the richness of cream cheese with the freshness of asparagus and the savory depth of salmon. Perfect for a sophisticated brunch or a light dinner, these roll-ups are as delightful to make as they are to eat.

Ingredients

• 4 oz cream cheese, softened
• 8 thin slices of wild-caught salmon
• 16 spears of fresh asparagus, trimmed
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tsp fresh dill, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the softened cream cheese with fresh dill, sea salt, and black pepper until well combined.
3. Lay out the salmon slices on a clean surface and spread a thin layer of the cream cheese mixture evenly over each slice.
4. Place two asparagus spears at the end of each salmon slice and carefully roll up, securing with a toothpick if necessary.
5. Brush each roll-up lightly with extra virgin olive oil and arrange them on the prepared baking sheet.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.
7. Remove from the oven and let rest for 2 minutes before serving.

Delight in the creamy texture of the cheese paired with the crisp-tender asparagus and the flaky salmon. For an extra touch of elegance, serve these roll-ups on a bed of mixed greens with a drizzle of balsamic reduction.

Salmon and Asparagus Casserole with Breadcrumbs

Zesty and comforting, this salmon and asparagus casserole is your next go-to weeknight dinner. You’ll love how the crispy breadcrumbs contrast with the tender fish and veggies.

Ingredients

• 1 lb wild-caught salmon fillet, skin removed, cut into 1-inch pieces
• 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp clarified butter
• 1 tbsp fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large bowl, combine the salmon pieces, asparagus, heavy cream, Parmesan cheese, dill, sea salt, black pepper, and smoked paprika. Gently toss to coat evenly.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. In a small bowl, mix the panko breadcrumbs with the remaining clarified butter until the breadcrumbs are evenly coated.
5. Sprinkle the buttered breadcrumbs evenly over the salmon and asparagus mixture.
6. Bake in the preheated oven for 25-30 minutes, or until the breadcrumbs are golden brown and the casserole is bubbling around the edges.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to meld together.

Lusciously creamy with a hint of smokiness, this casserole pairs beautifully with a crisp white wine or a simple green salad. The asparagus adds a fresh crunch, making every bite a delightful contrast of textures.

Salmon Asparagus Tart with Puff Pastry

Zesty and fresh, this salmon asparagus tart is your next go-to for a brunch that impresses without the stress. You’ll love how the flaky puff pastry plays with the rich salmon and crisp asparagus.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 8 oz fresh salmon fillet, skin removed, cut into 1-inch pieces
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup crème fraîche
• 1 tbsp Dijon mustard
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• 1 pasture-raised egg, lightly beaten
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 12-inch square. Transfer to the prepared baking sheet.
3. In a bowl, mix crème fraîche, Dijon mustard, dill, chives, sea salt, and black pepper. Spread evenly over the puff pastry, leaving a 1-inch border.
4. Arrange salmon pieces and asparagus on top of the crème fraîche mixture. Fold the edges of the pastry over the filling, pressing lightly to seal.
5. Brush the pastry edges with the beaten egg for a golden finish. Drizzle clarified butter over the salmon and asparagus.
6. Bake for 20-25 minutes, until the pastry is puffed and golden, and the salmon is just cooked through.
7. Let the tart cool for 5 minutes before slicing. Serve warm.

Now, the tart’s flaky crust contrasts beautifully with the creamy filling and tender salmon. Try serving it with a side of mixed greens dressed in lemon vinaigrette for a complete meal.

Salmon and Asparagus Sushi Rolls

Now, imagine combining the rich, buttery flavor of salmon with the crisp, fresh snap of asparagus, all wrapped up in a sushi roll. It’s a match made in heaven, and today, we’re diving into how you can whip up these Salmon and Asparagus Sushi Rolls at home.

Ingredients

• 1 cup sushi rice, rinsed until the water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 8 oz fresh salmon, skinless and sliced into thin strips
• 12 asparagus spears, trimmed and blanched for 1 minute
• 1 avocado, thinly sliced
• 1 tbsp wasabi paste
• 1/2 cup pickled ginger
• Soy sauce, for serving

Instructions

1. Combine the sushi rice and water in a rice cooker. Cook according to the manufacturer’s instructions until the rice is tender and the water is fully absorbed.
2. In a small saucepan over low heat, warm the rice vinegar, sugar, and salt, stirring until dissolved. Gently fold this mixture into the cooked rice, then let it cool to room temperature.
3. Lay a bamboo sushi mat on a clean surface. Place a sheet of nori on top, shiny side down.
4. With wet hands, spread a thin layer of rice over the nori, leaving a 1-inch border at the top edge.
5. Arrange salmon strips, asparagus spears, and avocado slices horizontally across the rice.
6. Using the bamboo mat, roll the sushi tightly from the bottom edge, pressing gently as you go. Seal the edge with a bit of water.
7. Repeat with the remaining ingredients to make 4 rolls.
8. With a sharp, wet knife, slice each roll into 8 pieces.
9. Serve with wasabi paste, pickled ginger, and soy sauce on the side.

Freshly made, these sushi rolls offer a delightful contrast between the creamy avocado, the tender salmon, and the crisp asparagus. For an extra touch, try serving them on a slate board with a drizzle of spicy mayo.

Salmon Asparagus Kebabs with Teriyaki Glaze

Just imagine biting into a perfectly grilled kebab, where the salmon is flaky and the asparagus still has a bit of crunch, all coated in a sweet and savory teriyaki glaze. You’re going to love how simple yet impressive these kebabs are for any summer gathering.

Ingredients

• 1 lb wild-caught salmon, skin removed, cut into 1-inch cubes
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup high-quality teriyaki sauce
• 2 tbsp mirin
• 1 tbsp toasted sesame oil
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to 400°F.
2. In a small bowl, whisk together the teriyaki sauce, mirin, sesame oil, ginger, and garlic to create the glaze.
3. Thread the salmon cubes and asparagus pieces alternately onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
4. Brush the kebabs generously with the teriyaki glaze on all sides.
5. Place the kebabs on the preheated grill. Cook for 3-4 minutes on one side, then turn and brush with more glaze. Repeat this process until all sides are cooked, about 10-12 minutes total, or until the salmon is opaque and flakes easily with a fork.
6. Remove the kebabs from the grill and let them rest for 2 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful kebabs.

Best enjoyed hot off the grill, these kebabs offer a delightful contrast between the tender salmon and the crisp asparagus, all enhanced by the rich teriyaki glaze. Serve them over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a complete meal.

Conclusion

Mastering healthy eating is a breeze with our roundup of 18 delicious salmon and asparagus recipes! Whether you’re craving something quick, gourmet, or kid-friendly, there’s a dish here for every taste. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the inspiration with fellow foodies by pinning this article on Pinterest. Happy cooking!

Bella Bacinos