Eating healthy never looked—or tasted—so good. Perfectly baked, succulent fillet of salmon cooks right along your asparagus, and only takes about 15 minutes, for a quick and healthy meal anyone can enjoy.
Makes: 4 servings || Takes: 22 Minutes
1 bunch thin asparagus, trimmed
3 Tbsp olive oil, divided
3/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
4 (6-ounce) salmon fillets: skin on
8 tsp Dijon mustard
3 Tbsp panko breadcrumbs
1/4 tsp smoked paprika
2 Tbsp chopped fresh tarragon
Preheat oven to 275°F.
Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared sheet, then arrange in a single layer on one half of baking sheet.
Bake asparagus 5 minutes.
Spread 2 tsp Dijon mustard on each salmon fillet.
Sprinkle fillets with 1/4 tsp. salt and 1/4 tsp. pepper.
Toss panko with remaining 1 Tbsp. oil in a small bowl. Sprinkle panko mixture evenly onto salmon fillets, then dust with smoked paprika.
After asparagus has baked for 5 minutes, remove baking sheet from oven. Place prepared salmon fillets—skin side down—on empty half of baking sheet.
Return to oven and bake until salmon is firm, but still pink in the center and asparagus is tender (14–16 minutes more for medium rare salmon).
Place salmon and asparagus on serving plates and top with tarragon.
*Note: if asparagus stocks are particularly thick, add up to 10 minutes more for initial baking time.
*Note: if you prefer your salmon more well-done, add an extra 5 minutes to baking time.