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MAYONNAISE CRUSTED SALMON AND LEMON DILL SAUCE

A light flakey, moist baked salmon with a crusty panko bread topping and a fresh lemony dill sauce.
Author Yvonne @ StoneGable

Ingredients

  • 2 TBS olive oil
  • salt and pepper
  • 1 bunch of fresh asparagus spears woody ends trimmed
  • 4 -1 and 1/2 inch wide salmon fillets I use a big pieces of salmon and cut the fillets myself
  • 2 TBS mayonnaise
  • 1/4 cup panko breadcrumbs
  • 1/2 tsp smoky paprika
  • 1/2 cup mayonnaise
  • juice of 1 lemon
  • zest of 1/2 lemon
  • 1 TBS fresh dill finely chopped
  • extra dill for garnish

Instructions

  • Preheat oven to 275°. Trim woody end from the fresh asparagus. Toss with 1 TBS olive oil and sprinkle with salt and pepper. Arrange asparagus on one end of a rimmed baking sheet lined with parchment and bake in oven for 5 minutes. If the spears are thick you may need to roast them for up to 10 minutes.
  • Meanwhile, prepare the salmon. Salt and pepper the salmon on both sides. Put the salmon skin side down on a work surface or baking sheet. Divide 2 TBS of mayonnaise among the 4 salmon fillets and spread over each fillet evenly.
  • Put the breadcrumbs and the remaining 1 TBS of olive oil into a small bowl and mix well. Spoon evenly over the salmon. Sprinkle with the paprika. If you are prepping the salmon on a word surface put them on the rimmed baking sheet. Bake for 18 minutes.
  • Make the lemon dill sauce. Mix the mayonnaise, lemon juice, lemon zest and the dill together in a bowl. Mix to incorporate.
  • Serve the salmon and asparagus hot from the oven with the lemon dill sauce over the salmon.

Notes

Adapted from from Epicurious