Baked Mustard-Crusted Salmon with Asparagus and Tarragon

Ingredients for Baked Mustard-Crusted Salmon with Asparagus and Tarragon

• 1 bunch thin asparagus (about 450g ), trimmed

• 3 tablespoons olive oil, divided

• 3/4 teaspoons kosher salt, divided

• 1/2 teaspoons freshly ground black pepper, divided

• 4 (170g) skin-on salmon fillets

• 40ml country-style or whole-grain Dijon mustard

• 3 tablespoons panko (Japanese breadcrumbs)

• 1/4 teaspoons smoked paprika

• 2 tablespoons chopped fresh tarragon

Preheat oven to 135°C. Line a rimmed baking sheet with parchment paper. Toss asparagus with 2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper on prepared sheet, then arrange in a single layer on one half of baking sheet. Bake asparagus 5 minutes.

Meanwhile, spread each salmon fillet with 2 teaspoons mustard. Sprinkle fillets with 1/4 teaspoons salt and 1/4 teaspoons pepper total. Toss panko with remaining 1 tablespoon 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 centre and asparagus is tender, 14–16 minutes more for medium rare salmon. Divide salmon and asparagus among four plates and top with tarragon.

Avvertenza

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