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- 4 salmon fillets (fresh and sustainably sourced) - 1 cup grated Parmesan cheese - 1 cup panko breadcrumbs - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried parsley - Salt and pepper to taste - 1 bunch of asparagus, trimmed

Baked Parmesan Crusted Salmon with Asparagus

Discover the flavorful delight of Baked Parmesan Crusted Salmon with Asparagus! This easy recipe features tender salmon topped with a crispy Parmesan crust, paired perfectly with fresh asparagus. Perfect for busy weeknights or special occasions, it's a health-conscious meal rich in omega-3s and essential vitamins. Impress your family and friends with this delicious dish that’s both nutritious and satisfying. Enjoy a burst of flavors with every bite!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1 cup grated Parmesan cheese

1 cup panko breadcrumbs

2 tablespoons Dijon mustard

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (basil, oregano, thyme)

Salt and pepper, to taste

1 pound fresh asparagus, trimmed

Lemon wedges, for serving

Fresh parsley, for garnish

Instructions
 

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

    Prepare the Asparagus: Place the trimmed asparagus on one side of the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.

      Prep the Salmon: In a small bowl, mix the Dijon mustard with olive oil and brush this mixture over the top of each salmon fillet.

        Make the Crust: In another bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, Italian herbs, salt, and pepper. Mix until well combined.

          Crust the Salmon: Press the Parmesan breadcrumb mixture generously onto the salmon fillets, ensuring a thick coating. Place the crusted salmon on the baking sheet next to the asparagus.

            Bake: Put the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the salmon is cooked through (internal temperature of 145°F) and the crust is golden brown.

              Serve: Once done, remove from the oven and let it rest for a couple of minutes. Serve the salmon and asparagus with lemon wedges and a sprinkle of fresh parsley for an added touch.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4