Plat
Panko Crusted Salmon with Asparagus
35 minPour 4Nutri-Score C€€
C
35 min
35 minPanko Crusted Salmon with Asparagus
ce qu’il vous faut
Ingrédients
salmon fillet (large fillet, skin on)Poissons800 g
ranch dressingÉpicerie160 ml
mozzarella (shredded)Produits laitiers50 g
parmesan (grated)Produits laitiers45 g
butter (melted)Produits laitiers42 g- panko breadcrumbsBoulangerie45 g
lemon pepper seasoningÉpices5 g- smoked paprikaÉpices5 g
saltÉpices7 g
asparagus (woody ends trimmed)Fruits et légumes450 g
olive oilÉpicerie30 ml- garlic saltÉpices4 g
rice pilaf (for serving)Céréales200 g
par portion
Nutrition
586kcal
- Glucides
- 44 g
- Protéines
- 44 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Saladier ×2
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 200 °C (400 °F).
- Étape 2
Prepare the cheese topping
- In a bowl, mix the ranch dressing with the mozzarella and parmesan.
- Étape 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.
- Étape 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.
- Étape 5
Bake
- Bake until the salmon is cooked through and the crust is golden; adjust the time depending on the thickness of the fillet.
- Étape 6
Serve
- Serve with rice pilaf or wild rice.