Ingredients:

  • 2 (6-ounce / 170g) salmon fillets, skin on or off
  • 1 tablespoon (15 ml) olive oil
  • 1/4 teaspoon (1.5g) sea salt, plus more to taste
  • 1/4 teaspoon (1.5g) black pepper, freshly ground, plus more to taste
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) lemon juice, freshly squeezed
  • 1 tablespoon (4g) fresh parsley, chopped
  • 1 tablespoon (4g) fresh dill, chopped
  • 1 clove garlic, minced
  • Zest of 1 lemon
  • 1 pound (450g) asparagus, trimmed
  • 1 tablespoon (15 ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon (1.5g) sea salt, plus more to taste
  • 1/4 teaspoon (1.5g) black pepper, freshly ground, plus more to taste
  • Lemon wedges, for serving

Instructions:

  1. Preheat the oven to 400°F (200°C/Gas Mark 6). Line a baking sheet with parchment paper for easy cleanup.
  2. Toss the asparagus with olive oil, minced garlic, salt, and pepper on the baking sheet. Spread in a single layer.
  3. Roast the asparagus in the preheated oven for 8-10 minutes, or until tender-crisp.
  4. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, olive oil, lemon juice, parsley, dill, garlic, and lemon zest. Mix well.
  5. Pat the salmon fillets dry with paper towels. This helps the crust adhere. Place the salmon on a separate section of the baking sheet (or a separate baking sheet if preferred). Drizzle with olive oil, then season with salt and pepper.
  6. Evenly press the lemon-herb crust onto the top of each salmon fillet.
  7. Place the baking sheet with the salmon and asparagus back into the oven. Bake for 7-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
  8. Serve the salmon immediately with the roasted asparagus and lemon wedges, if desired.