Lemon Herb Crusted Salmon with Roasted Asparagus & Cherry Tomatoes

Ingredients

• 4 each salmon fillets(about 6 oz (170g) per fillet, skin on or off)
• 1 bunch asparagus(about 1 lb (450g), tough ends trimmed)
• 1 pint cherry tomatoes(halved)
• 3 tbsp olive oil(divided)
• 0.5 cup Panko breadcrumbs
• 0.25 cup fresh parsley(finely chopped)
• 2 tbsp fresh dill(finely chopped)
• 1 tbsp lemon zest(from 1 large lemon)
• 2 cloves garlic(minced)
• 1 tbsp Dijon mustard
• 1 tsp salt(divided, or to taste)
• 0.5 tsp black pepper(divided, or to taste)
• 1 each lemon wedges(for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

2. 2

   In a small bowl, combine the Panko breadcrumbs, chopped parsley, dill, lemon zest, minced garlic, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to form a crumbly topping.

3. 3

   Pat the salmon fillets dry with paper towels. Lightly spread each fillet with Dijon mustard, then firmly press the herb-Panko mixture onto the top of each salmon fillet.

4. 4

   In a separate bowl, toss the trimmed asparagus and halved cherry tomatoes with the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

5. 5

   Arrange the crusted salmon fillets on one side of the prepared baking sheet. Place the seasoned asparagus and cherry tomatoes on the other side of the baking sheet, ensuring they are in a single layer.

6. 6

   Roast for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp. Cooking time may vary based on salmon thickness.

7. 7

   Carefully remove the baking sheet from the oven. Let the salmon rest for a minute or two before serving.

8. 8

   Serve immediately with fresh lemon wedges for squeezing over the salmon and vegetables.

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