One-Pan Salmon and Asparagus
Corn on the Cob with Garlic Butter
Ingredients
- 1 cup panko breadcrumbs
- ¼ cup shredded 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; lightly 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; lightly season with salt and pepper. Bake 10 to 12 minutes or until panko is browned and salmon flakes with a fork.
Side Dish Ingredients
- 1 (12-count) pkg frozen mini corn on the cob
- ½ cup butter, softened
- 1 tsp garlic salt
- 1 tsp pepper
Side Dish Instructions
- Cook corn according to package directions.
- Stir together butter, garlic salt, and pepper; spread over hot corn.
30 Minute Meals Meal Plan
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