One-Pan Salmon and Asparagus
Basil Rice and Steamed Carrots
Ingredients
- 1 cup panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 2 tsp dried dill
- 3 Tbsp olive oil, divided
- 2 lb salmon fillet, skinned
- 2 Tbsp whole-grain mustard
- 2 (6-oz) pkg trimmed and ready asparagus
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 425°F.
- Stir together panko, cheese and dill in a small bowl. Stir in 2 Tbsp oil.
- Place salmon on a baking sheet lined with parchment paper; season with salt and pepper. Brush with mustard.
- Sprinkle with panko mixture, pressing down gently to adhere.
- Arrange asparagus and lemon wedges around salmon.
- Drizzle with 1 Tbsp oil; season with salt and pepper.
- Bake 10 to 12 minutes or until panko is browned and salmon flakes with a fork.
Side Dish Ingredients
- 2 (8.8-oz) pouches jasmine rice
- 3 Tbsp chopped fresh basil
- 2 (12-oz) pkg frozen cut carrots
- 2 Tbsp butter
Side Dish Instructions
- Heat rice according to package directions; stir in basil.
- Steam carrots according to package directions; add butter, and season to taste.
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