Active time:20 min. Total time:40 min.
Yield: Serves 4 (serving size: 1 fillet, about 4 oz. vegetables)
This heart-healthy sheet pan dish features both minimal prep time and simple cleanup thanks to its setup. Flavor wise, tangy Dijon mustard and fresh dill perk up fresh, tender salmon, while panko adds a nice crunch. A fresh squeeze of lemon after the dish bakes adds just the right amount of tanginess. Ask your fish monger for 1 (11/2 pound) salmon fillet and then cut into individual servings
- 4(6-oz.) skin-on salmon fillets
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 1/2 teaspoons lemon zest (from 1 lemon), divided
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/4 cup panko (Japanese-style breadcrumbs)
- Cooking spray
- 1/2 pound fresh asparagus, trimmed and halved crosswise
- 1(8-oz.) pkg. small carrots with tops, cut lengthwise
- 2 tablespoons unsalted butter, melted
- Lemon wedges
How to Make It
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Place salmon, skin side down, on half of prepared baking sheet. Stir together mayonnaise, mustard, dill, 1 teaspoon of the lemon zest, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a medium bowl. Spread over salmon fillets in an even layer; top with panko, and press lightly to adhere. Spray with cooking spray.
Toss together asparagus, carrots, butter, and remaining 1/2 teaspoon each of lemon zest, salt, and pepper in a medium bowl. Place vegetables on empty side of baking sheet. Bake in preheated oven until salmon is cooked through and vegetables are tender, about 18 minutes. Serve with lemon wedges.
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