Hauptgericht
Panko Crusted Salmon with Asparagus
35 Min.Für 4Nutri-Score C€€
C
35 Min.
35 Min.Panko Crusted Salmon with Asparagus
was Sie brauchen
Zutaten
salmon fillet (large fillet, skin on)Fisch800 g
ranch dressingVorräte160 ml
mozzarella (shredded)Milchprodukte50 g
parmesan (grated)Milchprodukte45 g
butter (melted)Milchprodukte42 g- panko breadcrumbsBackwaren45 g
lemon pepper seasoningGewürze5 g- smoked paprikaGewürze5 g
saltGewürze7 g
asparagus (woody ends trimmed)Obst & Gemüse450 g
olive oilVorräte30 ml- garlic saltGewürze4 g
rice pilaf (for serving)Getreide200 g
pro Portion
Nährwerte
586kcal
- Kohlenhydrate
- 44 g
- Eiweiß
- 44 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Backofen
Backblech
Rührschüssel ×2
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 200 °C (400 °F).
- Schritt 2
Prepare the cheese topping
- In a bowl, mix the ranch dressing with the mozzarella and parmesan.
- Schritt 3
Make the panko crust
- Melt the butter in a second bowl.
- Add the panko breadcrumbs, lemon pepper, smoked paprika and salt and stir to combine.
- Schritt 4
Assemble on the tray
- Lay the salmon on a baking tray.
- Spread the ranch and cheese mixture over the salmon, then sprinkle the panko mixture on top.
- Arrange the asparagus alongside the salmon and toss it with olive oil and garlic salt.
- Schritt 5
Bake
- Bake until the salmon is cooked through and the crust is golden; adjust the time depending on the thickness of the fillet.
- Schritt 6
Serve
- Serve with rice pilaf or wild rice.