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This herb panko salmon is light, fresh, and delicious! Perfect for a summertime no-fuss meal. Find more sheet pan fish dinners perfect for the 9 Days!
16 ounces baby potatoes, halved
2 tablespoons Tuscanini Olive Oil, divided
1 and 1/2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
1 bunch of asparagus (see note)
1/4 cup Gefen Panko Crumbs
1/4 cup chopped fresh, cleaned parsley
1 tablespoon chopped fresh, cleaned dill
1 tablespoon Tuscanini Olive Oil
3 salmon fillets, approximately 8 ounces each
1/4 cup Haddar Dijon Mustard
coarse salt
ground pepper
3 to 4 lemons slices, for garnish
Preheat oven to 425 degrees Fahrenheit.
Toss the potatoes with one tablespoon of oil, one teaspoon salt, and 1/4 teaspoon pepper. Roast for 20 minutes.
Move the potatoes over to one side of the sheet pan. Place the asparagus stalks next to the potatoes and drizzle one tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat.
Mix panko crumbs with the herbs and one tablespoon of oil. Place the salmon fillets next to the asparagus. Brush the fillets with mustard and sprinkle with the panko mixture. Roast for 25 minutes. Garnish with lemon slices.
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