This recipe feels extra-fancy and plates beautifully, but really, it’s a one sheet pan meal that you can prep in minutes!! Check out this Panko-Crusted Salmon and Lemony Asparagus with a Balsamic Reduction below!
Active Time: 10 minutes
Total Time: 30 minutes
- 2 6 oz Salmon Fillets
- 1/2 cup Panko Breadcrumbs
- 1 lb Asparagus Spears, washed and ends snapped off
- 1/4 cup Extra Virgin Olive Oil, divided
- 1 Lemon (to be used for zest and juice)
- 1/2 tsp Ground Pepper, divided
- 1/2 tsp Kosher Salt, divided, plus more for serving
- 1/4 tsp Pepper
- 1/4 cup Extra Virgin Olive Oil
- 1/3 cup Balsamic Vinegar
Preheat oven to 375° F.
Place salmon, skin-side down on on side of a half sheet pan.
Mix together in a small bowl the panko, 2 Tbsps of the oil, 1/4 tsp salt, and 1/4 tsp pepper. Grate half of the lemon zest over the bowl and stir to combine. Set aside.
Toss asparagus in a bowl or right onto the sheet pan with the remaining 2 Tbsps oil, remaining 1/4 tsp salt and pepper, and grate the remaining portion of lemon zest overtop. Spread in one layer on one side of the sheet pan. Cut the lemon in half and squeeze one half all of the asparagus and over the two salmon fillets. Then, divide the panko mixture between the two fillets, pressing to adhere.
Bake until the asparagus is tender, the panko is golden, and the salmon is cooked through, 12-15 minutes.
Meanwhile, bring the balsamic vinegar to a boil in a small saucepan. Reduce to a simmer and cook for about 10 minutes or until reduced. Watch closely so it does not burn. You want it to be sticky and really coat a spoon.
To serve, plate the salmon and asparagus, and evenly drizzle the reduction over both. Enjoy!