Main
Panko Crusted Salmon with Asparagus
35 minServes 4Nutri-Score C€€
C
35 min
35 minPanko Crusted Salmon with Asparagus
what you need
Ingredients
salmon fillet (large fillet, skin on)Fish800 g
ranch dressingPantry160 ml
mozzarella (shredded)Dairy50 g
parmesan (grated)Dairy45 g
butter (melted)Dairy42 g- panko breadcrumbsBakery45 g
lemon pepper seasoningSpices5 g- smoked paprikaSpices5 g
saltSpices7 g
asparagus (woody ends trimmed)Produce450 g
olive oilPantry30 ml- garlic saltSpices4 g
rice pilaf (for serving)Grains200 g
per serving
Nutrition
586kcal
- Carbs
- 44 g
- Proteins
- 44 g
- Fat
- 26 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl ×2
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 200 °C (400 °F).
- Step 2
Prepare the cheese topping
- In a bowl, mix the ranch dressing with the mozzarella and parmesan.
- Step 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.
- Step 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.
- Step 5
Bake
- Bake until the salmon is cooked through and the crust is golden; adjust the time depending on the thickness of the fillet.
- Step 6
Serve
- Serve with rice pilaf or wild rice.