How To Make Zesty Panko-Crusted Salmon And Asparagus
Flaky, zesty, and filling, these baked panko-crusted salmon fillets are paired with tender asparagus for a classic veggie and fish combo that never fails.
Serves:
Ingredients
- 3tbspolive oil,divided
- 1pkgtasty zesty spice blend
- ¾cuppanko breadcrumbs,(85 g)
- 2large eggs
- 4salmon fillets,boneless, skinless
- 1lbasparagus,(455 g)
- 1½tspkosher salt,plus more to taste
- ½tspfresh ground black pepper
Instructions
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Preheat the oven to 400 degrees F. Grease a baking sheet with 1 tablespoon olive oil.
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In a medium bowl, mix together the zesty seasoning and bread crumbs. In a separate medium bowl, beat the eggs.
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Coat the salmon fillets in the egg, then the bread crumb mixture. Lay the salmon on the prepared baking sheet.
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In another medium bowl, toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Lay asparagus beside the salmon.
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Drizzle everything with the remaining olive oil, then season with more salt to taste.
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Bake for 10 to 12 minutes, until the salmon and asparagus are slightly golden. Switch the oven to broil and toast for 10 to 12 minutes until the breadcrumbs are a dark golden brown.
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Serve and enjoy!
Nutrition
- Calories:Â 1011.90kcal
- Fat:Â 66.15g
- Saturated Fat:Â 14.31g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 23.23g
- Polyunsaturated Fat:Â 16.99g
- Carbohydrates:Â 12.69g
- Fiber:Â 2.83g
- Sugar:Â 2.59g
- Protein:Â 87.60g
- Cholesterol:Â 310.80mg
- Sodium:Â 993.29mg
- Calcium:Â 100.50mg
- Potassium:Â 1706.11mg
- Iron:Â 4.43mg
- Vitamin A: 83.19µg
- Vitamin C:Â 21.79mg
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