Panko-Crusted Salmon w/ lemony smash potatoes and asparagus
This salmon dinner comes together with just 10 ingredients, making it your new weeknight hero.
Ingredients
2 cups mini potatoes (about 5 per serving)
1 tbsp + 1 tsp red wine vinegar
4 garlic cloves, peeled
2 salmon filets
¼ cup panko bread crumbs
¼ cup regular breadcrumbs - (if you don’t have this, and don’t want to buy it, just crush up some more panko)
¼ cup parsley
1 tbsp dijon mustard
1 lemon
1 bundle asparagus, ends trimmed.
Instructions
Preheat oven to 400F.
Fill a medium pot ¾ full with water and bring to a boil. Season water with ¼ cup salt, 3 garlic cloves and 1 tbsp red wine vinegar. Add potatoes and reduce to a light boil. Cook gently for 25-30 minutes, or until you can pierce the largest potato easily with a fork.
In a small bowl, combine breadcrumbs, parsley, remaining garlic (grated), and 3 tbsp melted butter. If you don’t have butter, use 1-2 tbsp olive oil. Season with a generous pinch of salt and mix until the mixture is slightly crumbly and sticking to itself.
Place salmon on a lined baking sheet. Using a pastry brush, coat each piece in dijon mustard. Gently pat on the breadcrumb mix until completely covered. Sprinkle remaining breadcrumbs on the baking sheet; they will get brown and crispy in the oven and make for the perfect topping when serving. Transfer to the oven and cook for 8-10 minutes, or until flaky and opaque.
Meanwhile, make your lemony vinaigrette. In a small bowl mix ¼ cup olive oil, the zest of 1 lemon, the juice of half the lemon, remaining 1 tsp red wine vinegar, a few cracks of black pepper and a generous pinch of salt. Set aside.
By now your potatoes should be almost ready. Add your trimmed asparagus and cook until bright green, about 2 minutes. Turn off the heat and transfer the cooked asparagus and potatoes to a tray.
Using the bottom of a jar, smash the potatoes to flatten them. Cover with lemony vinaigrette and toss gently to coat. You want the potatoes to still hold their shape when you serve them.
Serve with crusted salmon and finish with extra breadcrumbs.
Tag me if you make it @stefsdinnerdate <3