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.
Preheat the oven to 400 degrees F. Grease a baking sheet with 1 tablespoon olive oil.
In a medium bowl, mix together the zesty seasoning and bread crumbs. In a separate medium bowl, beat the eggs.
Coat the salmon fillets in the egg, then the bread crumb mixture. Lay the salmon on the prepared baking sheet.
In another medium bowl, toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Lay asparagus beside the salmon.
Drizzle everything with the remaining olive oil, then season with more salt to taste.
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.
Serve and enjoy!
- Calories: 1011.90kcal
- Fat: 66.15g
- Saturated Fat: 14.31g
- Trans Fat: 0.01g
- Monounsaturated Fat: 23.23g
- Polyunsaturated Fat: 16.99g
- Carbohydrates: 12.69g
- Fiber: 2.83g
- Sugar: 2.59g
- Protein: 87.60g
- Cholesterol: 310.80mg
- Sodium: 993.29mg
- Calcium: 100.50mg
- Potassium: 1706.11mg
- Iron: 4.43mg
- Vitamin A: 83.19µg
- Vitamin C: 21.79mg
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