Dinner

Salmon & Asparagus One-Pot Gratin Recipe

ByBen Miller November 19, 2025November 19, 2025

Introduction

This Salmon & Asparagus One-Pot Gratin is a creamy, comforting dish perfect for weeknight dinners or special occasions. Combining tender salmon fillets with fresh asparagus in a rich, cheesy sauce topped with golden breadcrumbs, it’s both elegant and easy to prepare.

The image shows a creamy casserole dish in a round white pot with two handles, placed on a green textured cloth over a white marbled surface. Inside the pot, there are four pieces of salmon partly covered with a light golden crumb topping. The creamy sauce beneath is pale yellow with a smooth texture. Sharp green asparagus spears are scattered evenly among the salmon pieces. The top layer is dotted with fresh herbs, giving a speckled green look to the golden crumb. Nearby is a white spoon with yellow patterns and a clear glass of sparkling water. The overall colors are warm and fresh, showing a well-balanced baked dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

30g dried breadcrumbs
2 sprigs parsley, leaves picked and chopped
100g parmesan
1 tsp olive oil
25g unsalted butter
1 red onion, finely chopped
1 garlic clove, crushed or finely grated
300ml double cream
100ml milk
500g asparagus, trimmed and halved
4 skinless salmon fillets

Instructions

Step 1: Preheat your oven to 200°C (180°C fan)/gas mark 6. Combine the dried breadcrumbs, chopped parsley, and 25g of parmesan in a small bowl, then set aside.
Step 2: Heat the olive oil and butter in a large flameproof casserole over medium heat. Add the finely chopped red onion and fry for about 5 minutes until it starts to soften.
Step 3: Stir in the crushed garlic and cook for 1 to 2 minutes until fragrant and slightly softened.
Step 4: Pour in the double cream, milk, and the remaining parmesan cheese. Bring the mixture to a gentle simmer, stirring until the cheese has completely melted. Season well with salt and pepper, then remove the sauce from the heat.
Step 5: Add the asparagus to the sauce, making sure it is fully submerged. Carefully place the salmon fillets skin-side down on top of the asparagus and sauce.
Step 6: Sprinkle the prepared cheesy breadcrumb mixture evenly over the salmon fillets.
Step 7: Transfer the casserole to the oven and bake for 14 to 16 minutes, or until the salmon is cooked through and the breadcrumb topping is golden and crisp.
Step 8: Remove from the oven and let it rest for a minute before serving. Enjoy your creamy salmon and asparagus gratin!

Tips & Variations

For extra flavor, add a squeeze of lemon juice over the salmon before baking.
Try substituting asparagus with green beans or broccoli for a different vegetable twist.
Use gluten-free breadcrumbs to make this dish suitable for gluten-sensitive diets.
If you prefer a lighter version, substitute half the cream with low-fat yogurt, adding it just before serving to avoid curdling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warmed through to preserve the creamy texture and crisp topping. Avoid microwaving as it may make the breadcrumbs soggy.

How to Serve

The dish is in a white round pan with two handles on a green cloth. Inside, there are five pieces of light orange salmon fillets partially covered with creamy white sauce that has a slightly thick texture. Bright green asparagus pieces are mixed throughout the sauce. A crispy golden-brown breadcrumb topping with green herb bits and a slightly toasted look covers the fillets and sauce. Next to the pan is a white spoon with yellow speckles. The whole scene is on a white marbled surface with a clear drink in a glass near the top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets but be sure to thaw them completely before cooking. Pat them dry to avoid excess moisture in the gratin.

Is it necessary to use double cream, or can I use a lighter alternative?

Double cream provides the rich, velvety texture essential to this dish, but you can substitute with half-and-half or a mix of cream and milk for a lighter version. Just note the sauce may be less thick and creamy.