Ingredients:

  • Four 6 oz salmon fillets (centre cut preferred)
  • Sea Salt and Black Pepper, to taste
  • 1 Tbsp Olive Oil (for coating salmon)
  • 3 Tbsp Unsalted Butter, melted (45g)
  • 1 cup Panko Breadcrumbs (100g)
  • 1/4 cup Fresh Parsley, chopped
  • 1 tsp Fresh Thyme Leaves, finely chopped
  • Zest of 1 large lemon
  • 1.1 lbs Small New Potatoes (500g), washed and halved
  • 14 oz Asparagus Spears (400g), trimmed
  • 2 Tbsp Olive Oil (for greens)
  • 1/2 tsp Sea Salt (for greens)

Instructions:

  1. Preheat the oven to a precise 275°F (135°C). Line a large baking tray with parchment paper.
  2. Place the halved potatoes in cold, salted water. Bring to a boil and simmer for 10–12 minutes until fork-tender. Drain immediately.
  3. Toss the drained potatoes and trimmed asparagus with 2 Tbsp of olive oil and the 1/2 tsp salt. Spread them evenly on one side of the prepared tray.
  4. In a mixing bowl, combine the Panko breadcrumbs, chopped parsley, thyme, and lemon zest. Pour the melted butter over the mixture and toss gently until all the Panko is evenly coated.
  5. Pat the salmon fillets completely dry. Season all sides lightly with salt and pepper.
  6. Brush the top surface of each salmon fillet with a tiny bit of olive oil (from the reserved 1 Tbsp). Press the crumb mixture firmly onto the top of the salmon fillets, ensuring a thick, even coating.
  7. Place the crusted salmon fillets onto the remaining space on the prepared baking tray, leaving space between the fish and the vegetables. Place the tray into the preheated 275°F (135°C) oven.
  8. After 10 minutes, gently toss the vegetables. Continue roasting. After 15 minutes, begin monitoring the salmon's internal temperature.
  9. The Managed Step: Remove the salmon when the internal temperature reaches 135°F (57°C). The residual heat will raise the temperature to the perfect finished temperature (140°F / 60°C). This usually takes 18–22 minutes total.
  10. Rest: Once the fish is removed, carefully transfer the fillets to a cutting board or plate. Tent loosely with foil and allow them to rest for 5 minutes.
  11. Serve the rested salmon alongside the roasted spring greens and potatoes.