“Mediterranean Herb-Crusted Salmon with Asparagus and Lemon Garlic Butter Sauce”

Allergens

Fish (Salmon), Gluten (Panko Breadcrumbs)

Ingredients

• 4 (6
• ounce) salmon fillets, skin on
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound fresh asparagus, trimmed
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• Fresh parsley, for garnish
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. In a shallow dish, mix together panko breadcrumbs, olive oil, parsley, basil, oregano, garlic powder, salt, and black pepper.
3. Pat salmon fillets dry with paper towels and press the herb mixture onto the flesh side of each fillet, covering completely. Place fillets on prepared baking sheet.
4. Bake for 12 15 minutes, or until salmon flakes easily with a fork. e) Meanwhile, steam asparagus in a steamer basket over boiling water until tender but still crisp, about 4 6 minutes. Season with salt and pepper. f) In a small saucepan, melt butter over medium heat. Add garlic, lemon zest, and lemon juice, cook for 1 2 minutes until fragrant. Remove from heat and set aside. g) Plate each salmon fillet on individual plates and serve alongside steamed asparagus. Drizzle lemon garlic butter sauce over the top of the salmon and asparagus. Garnish with fresh parsley.

Chef’s Insight

The combination of flavors in this dish will delight your taste buds, making it a perfect dinner choice for any night of the week.

Notes

Serve with crusty bread or a side of couscous to complete the meal.