Ingredients:

  • 2 (6-ounce/170g) salmon fillets
  • 1 tablespoon (15 ml) olive oil
  • 1/4 cup (25g) panko breadcrumbs
  • 2 tablespoons (30 ml) chopped fresh parsley
  • 1 tablespoon (15 ml) chopped fresh dill
  • 1 teaspoon (5 ml) lemon zest
  • 1 clove garlic, minced
  • 1 tablespoon (15 ml) lemon juice
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) asparagus, trimmed
  • 1 tablespoon (15 ml) olive oil (for asparagus)
  • 1/4 teaspoon (1 ml) garlic powder
  • Salt and freshly ground black pepper to taste (for asparagus)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss asparagus with olive oil, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet.
  3. In a small bowl, combine breadcrumbs, parsley, dill, lemon zest, minced garlic, lemon juice, salt, and pepper. Drizzle in olive oil and mix well.
  4. Place salmon fillets on the same baking sheet as the asparagus. Pat the lemon-herb crust evenly over the top of each fillet.
  5. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork, and the asparagus is tender. The internal temperature of the salmon should reach 145°F (63°C).
  6. Serve immediately with a squeeze of fresh lemon juice, if desired.