Sheet Pan Salmon with Asparagus and Lentils
September 10th, 2021With a Golden Panko Crust for the Win
Sheet pan salmon recipes are the perfect way to highlight nutritious ingredients with an easy, hands-off cooking method, ideal for busy weeknights and meal prep masters. Choosing a quick-cooking vegetable like asparagus allows you to put both the fish and veg in the oven at the same time, as they’ll usually cook through concurrently.
Our recipe for sheet pan salmon uses a brush of honey mustard to give the fillets an intense burst of flavor, then coats them in toasted panko breadcrumbs for a crispy blanket of texture; pretoasting the crumbs ensures that they’ll be golden by the time the fillets have cooked through. An optional dusting of parmesan adds a nutty umami to the roasted asparagus spears.
Sheet Pan Salmon with Asparagus and Lentils
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
10 minutes
Total time
30 minutes
Yield
4 servings
Ingredients
- 1 ½ tablespoons dijon mustard
- 1 tablespoon whole grain mustard
- 1 clove garlic, minced
- A small mixed bunch of fresh herbs (dill, tarragon, and/or thyme), roughly chopped
- Honey, to taste
- 4 (6-ounce) wild sockeye or coho salmon fillets
- ¾ cup to 1 cup panko breadcrumbs, pre-toasted
- 2 pounds asparagus
- Extra virgin olive oil
- Freshly grated parmesan (optional)
- 3 cups cooked lentils
- Sea salt and freshly ground black pepper
Instructions
1. Preheat oven to 425F. If desired, use aluminum foil to line a rimmed baking sheet.
2. In a small bowl, mix together dijon mustard, whole grain mustard, garlic, a tablespoon or so of fresh herbs, and a spoonful of honey. Season with a pinch of salt and pepper. Taste and adjust seasonings, adding more honey if you like. Set aside.
3. Pat dry salmon fillets with paper towel or tea towel to remove excess moisture. Lightly season salmon and asparagus with salt and pepper, then drizzle with olive oil, tossing to coat. Arrange salmon skin side down onto baking sheet, leaving enough space between fillets for heat to circulate. Asparagus should be arranged in a single layer for even cooking.
4. Spread honey-mustard mixture onto salmon, making sure to cover the top as well as the sides of each portion. Generously sprinkle asparagus with parmesan, if using. Allow the salmon fillets to marinate for about 10 minutes.
5. Meanwhile, warm up lentils on stovetop or in microwave. Season to taste with salt, pepper, and olive oil. Remove from heat and stir in a handful of fresh herbs and allow flavors to meld together.
6. Press panko breadcrumbs onto the tops of the salmon fillets, then transfer baking sheet to preheated oven. Set timer for 6 minutes for thinner fillets, and 8 minutes for thicker ones. Check on doneness of salmon when timer goes off; the salmon fillets are medium-rare when they just begin to flake easily with a fork, or register at 120F. If either the fish or asparagus isn’t quite done, cook either or both for another 2 minutes until done to your liking.
7. Garnish with a sprig of fresh herbs and serve immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
