Ingredients
- 1 3/4 lbs salmon filet
- 1 cup plain panko crumbs
- 1/2 cup olive oil plus 1 Tbsp
- 1/2 cup Parmesan cheese
- 1 Tbsp Dijon mustard
- 2 Tbsp sliced scallions
- 1 1/2 tsp dried parsley
- 1 tsp lemon zest
- 1 lb fresh asparagus
- Salt and pepper
1. Cut salmon into equal portions.
2. Pre-heat the oven to 425°F. Line a rimmed baking sheet with foil. Place salmon on the baking sheet. Season with salt and pepper.
3. In a medium bowl, mix breadcrumbs, olive oil, Parmesan, Dijon, green onion, parsley, lemon zest, and salt and pepper to taste.
4. Equally divide the topping between the salmon filets. Press the topping firmly into the salmon.
5. Evenly arrange the asparagus around the salmon. Drizzle with 1 Tbsp olive oil and season with salt and pepper to taste.
6. Place in oven and bake for 12 to 14 minutes. Serve immediately.
Per serving: Calories: 436; Total Fat: 36g; Saturated Fat: 7g; Total Carbohydrate: 9g; Total Sugars: 1g (Added, 0g); Dietary Fiber: 2g; Protein: 21g; Sodium: 248mg; Potassium: 436mg; Calcium: 145mg; Vitamin D: 0mcg; Iron: 2mg.
(lb=pound; Tbsp=Tablespoon(s); tsp=teaspoon; g=gram(s); mg=milligrams; mcg = micrograms.)
Recipe courtesy of Michigan Asparagus Advisory Board, michiganasparagus.org. Photo courtesy of Ashley at Cheesecurd in Paradise, cheesecurdinparadise.com