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. To continue reading this article or issue you must be a paid subscriber. Sign in Subscribe Subscribe to Tufts Health & Nutrition Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge. […]