This dish is a little piece of spring on your plate! Sweet tender salmon, earthy spring vegetables and plenty of herbs make this the perfect weeknight dinner.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1/2 cup panko
- 1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
- 1 sprig fresh tarragon leaves, plus 2 tablespoons coarsely chopped fresh tarragon
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 2 teaspoons Dijon mustard
- 3 tablespoons fresh lemon juice, plus lemon wedges for serving
- Four 6-ounce skinless center-cut salmon fillets (about 1 1/2 inches thick)
- 1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
- 2 cups shelled English peas or thawed frozen peas (about 10 ounces)
- 2 tablespoons unsalted butter
- 4 radishes, thinly sliced (about 4 ounces) (see Cook’s Note)
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
- Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
- Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
- Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
- Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
- Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 589 |
| Total Fat | 36 g |
| Saturated Fat | 10 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 43 g |
| Cholesterol | 109 mg |
| Sodium | 994 mg |
Reviews
So so yummy!! Only made the fish portion, but we have made a few times since!