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Salmon and Asparagus Sheet-Pan Dinner

Name: Salmon and Asparagus Sheet-Pan Dinner
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 (6 oz/175 g) salmon filets; 1/4 cup olive oil; 1/2 teaspoon coarse (kosher) salt; 1/2 cup plain panko crispy bread crumbs; 1/2 cup shredded Parmesan cheese; 2 teaspoons grated lemon peel; 1/4 teaspoon ground pepper; 1 lb (500 g) fresh asparagus spears, trimmed; 2 cloves garlic, finely chopped

Prep 15 min
Total 30 min
Servings 4

This impressive meal is deceptively easy. With just 15 minutes of prep and 15 minutes to bake, you‘ll have this tasty dinner on the table in no time.

February 28, 2018

Ingredients

4 (6 oz/175 g) salmon filets
1/4 cup olive oil
1/2 teaspoon coarse (kosher) salt
1/2 cup plain panko crispy bread crumbs
1/2 cup shredded Parmesan cheese
2 teaspoons grated lemon peel
1/4 teaspoon ground pepper
1 lb (500 g) fresh asparagus spears, trimmed
2 cloves garlic, finely chopped

Steps

1

Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper.
2

Pat salmon dry with paper towel. Place salmon, skin side down, in centre of pan. Brush with 1 tablespoon of the olive oil. Sprinkle with 1/4 teaspoon of the salt.
3

In small bowl, mix 2 tablespoons of the olive oil, the bread crumbs, 1/4 cup of the Parmesan cheese, 1 teaspoon of the lemon peel and the pepper until well mixed. Sprinkle evenly over salmon filets.
4

In 2-quart resealable food-storage plastic bag, shake asparagus, garlic, remaining 1 tablespoon olive oil and remaining 1 teaspoon lemon peel until well coated. Arrange asparagus around salmon filets.
5

Bake 15 to 18 minutes or until salmon flakes easily with fork and asparagus is tender. Sprinkle asparagus with remaining 1/4 cup Parmesan cheese. Serve immediately.