A light flakey, moist baked salmon with a crusty panko bread topping and a fresh lemony dill sauce.
Author Yvonne @ StoneGable
Ingredients
2TBSolive oil
salt and pepper
1bunch of fresh asparagus spearswoody ends trimmed
4 -1and 1/2 inch wide salmon filletsI use a big pieces of salmon and cut the fillets myself
2TBSmayonnaise
1/4cuppanko breadcrumbs
1/2tspsmoky paprika
1/2cupmayonnaise
juice of 1 lemon
zest of 1/2 lemon
1TBSfresh dillfinely 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.