Herb-Crusted Salmon with Asparagus
Crispy, herbed crust on the outside, perfectly tender salmon on the inside, paired with crisp-tender asparagus.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 4 servings
Calories 400 kcal
- 4 6-ounce salmon fillets, skin-on
- 1 pound fresh asparagus trimmed
- 1/2 cup fresh herbs mix of parsley, dill, and chives
- 1/2 cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 lemon
- Salt and black pepper to taste
Preheat your oven to 400°F (200°C). Pat the salmon fillets dry with paper towels and season with salt and pepper.
In a food processor, pulse the fresh herbs, panko, garlic, and 1 tablespoon olive oil until well combined but still slightly coarse.
Brush each salmon fillet with Dijon mustard, then press the herb mixture firmly onto the top of each fillet.
Toss the asparagus with remaining olive oil, salt, and pepper on a baking sheet.
Place the salmon on the same baking sheet, surrounding it with the asparagus spears.
Bake for 12-15 minutes, or until the salmon is just cooked through and the crust is golden brown.
Squeeze fresh lemon juice over both the salmon and asparagus before serving.