Salmon is like the superstar of the ocean in my kitchen—seriously, it never fails to impress. But oh, the quest for the perfect crispy crust has been, let’s say, a bit of an adventure. I remember one time, I got so distracted by a new episode of my favorite show, that I almost turned my kitchen into a smokehouse.
But this recipe, oh boy, it’s the real deal. With that crunchy panko coating and the zingy touch of dill, it’s like a symphony of textures and flavors. And paired with roasted asparagus, which I swear becomes a different vegetable when caramelized just right, it’s a match made in culinary heaven.
Oh, and did you hear about the new restaurant downtown? They’re saying their roasted veggies are to die for, but I bet you this dish gives them a run for their money. Cooking salmon this way makes me feel like I’m cheating the culinary gods—so simple, yet so devastatingly delicious.
Steps
- Preheat the oven to 400°F (200°C) to prepare for roasting.
- Place the salmon on a baking sheet lined with parchment paper.
- Sprinkle panko breadcrumbs over the top of the salmon, pressing gently to adhere.
- Arrange lemon slices around the salmon, ensuring even distribution.
- On the same baking sheet, add baby potatoes, seasoned with salt and pepper, around the salmon.
- Bake the salmon and potatoes in the oven for about 20 minutes.
- Meanwhile, trim the ends off the asparagus and prepare them for roasting.
- After 20 minutes, add the asparagus to the baking sheet and continue roasting for another 10 minutes, or until the salmon is cooked through and the asparagus is bright green.
- Remove from the oven and let it rest for a few minutes before serving.
- Serve the roasted salmon, potatoes, and asparagus on a platter for a visually appealing presentation.
Ingredients
- 1 large side of organic salmon
- 1 cup panko breadcrumbs
- 1 pound baby potatoes
- 1 bunch asparagus, preferably thin stalks
- Fresh lemon slices for garnish
FAQ
- Can I use frozen salmon for this recipe?
- Yes, you can use frozen salmon, but make sure to fully thaw it before cooking to ensure even roasting.
- What can I serve with Roasted Panko Salmon?
- This dish pairs wonderfully with Southern ham biscuits and a dessert like strawberry shortcake, making it perfect for festive occasions like Easter.
- How do I select the best asparagus for this dish?
- Opt for thin asparagus stalks, as they cook quickly and retain a vibrant green color, adding to the visual appeal of the dish.
- Why should I add lemon slices to the salmon?
- Placing fresh lemon slices around the salmon before baking enhances the flavor and adds a fresh, tangy element to the dish.
- What are some tips for ensuring the salmon turns out perfectly?
- Ensure your salmon is cooked just right by checking that it flakes easily with a fork and has a slightly translucent center when removed from the oven.
Tips
- Opt for organic salmon and consider purchasing a larger piece to ensure you have leftovers, as this dish is perfect for serving the next day.
- Add fresh lemon slices around the salmon before roasting to enhance the flavor and give a refreshing citrus aroma.
- Choose thinner asparagus spears and cook them until just tender to maintain their vibrant green color and crisp texture.
Equipment
- Baking Sheet – A large, high-quality baking sheet for roasting the salmon, potatoes, and asparagus.
- Parchment Paper – Useful for lining the baking sheet to prevent sticking and make cleanup easier.
- Zester or Microplane – For zesting lemons to add fresh lemon flavor to the dish.
- Fish Spatula – A specialized spatula designed for handling delicate fish like salmon without breaking it.
