Garlic Parmesan Crusted Salmon and Asparagus
Garlic Parmesan Crusted Salmon and Asparagus is a simple yet elegant dish combining tender, flaky salmon fillets with a crispy, savory crust made of garlic, Parmesan cheese, and breadcrumbs. The dish is complemented by asparagus spears that are roasted to perfection alongside the salmon, providing a nutritious and well-balanced meal. This one-pan recipe is great for a quick weeknight dinner or an impressive dinner party presentation
Ingredients:
1.5 lb salmon (3-4 fillets)
1 lb asparagus (ends trimmed)
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil (or more, as needed)
For the Parmesan Crust:
3 cloves garlic (minced)
½ cup grated Parmesan cheese
¼ cup breadcrumbs (optional for extra crunch)
2 tablespoons parsley (chopped, optional for garnish)
Zest of 1 lemon (optional, for flavor)
Instructions:
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Prepare Salmon and Asparagus:
Place salmon fillets on one side of the baking sheet, skin-side down.
Arrange the trimmed asparagus on the other side.
Season:
Drizzle olive oil over both the salmon and asparagus.
Sprinkle salt and pepper evenly over everything.
Make the Parmesan Crust:
In a small bowl, mix minced garlic, Parmesan cheese, breadcrumbs (if using), and a tablespoon of olive oil. Add lemon zest for extra brightness, if desired.
Top the Salmon:
Spoon the Parmesan mixture over the salmon fillets, pressing gently to adhere.
Bake:
Place the baking sheet in the oven and bake for 12-15 minutes, depending on the thickness of the salmon.
Switch to the broiler setting for 2-3 minutes at the end to achieve a golden crust.
Check for Doneness:
The salmon should flake easily with a fork, and the asparagus should be tender but still crisp.
Serve:
Transfer to a platter, garnish with parsley, and serve immediately.
Tips:
Even Cooking: Cut thicker asparagus spears in half lengthwise to ensure even cooking with the salmon.
Flavor Boost: Add a squeeze of fresh lemon juice over the dish before serving.
Meal Prep: Leftovers store well in an airtight container in the fridge for up to 2 days.
Serving Size
Serves 4 as a main course.
Cooking Tips:
Make sure the salmon is at room temperature before cooking to ensure even cooking.
Pat the salmon dry with paper towels to help the crust adhere well.
Use freshly grated Parmesan for best flavor and texture.
Coat the salmon generously with the Parmesan and breadcrumb mixture to achieve a robust crust.
Roasting asparagus alongside the salmon allows for synchronized cooking, making it easier to serve everything hot and fresh.
Keep an eye on the salmon to avoid overcooking; salmon should reach an internal temperature of about 145°F (63°C).
Substitutions:
For a gluten-free version, substitute breadcrumbs with crushed gluten-free crackers or almond flour.
For a dairy-free option, omit Parmesan and increase the seasoning to maintain flavor.
Q: How long should I bake the salmon and asparagus?
A: Bake at 400°F (200°C) for about 12-15 minutes, depending on the thickness of your salmon. Thicker fillets may need closer to 18 minutes. Ensure the salmon is cooked to an internal temperature of 145°F (63°C).
Q: Can I use frozen salmon fillets?
A: Yes, but ensure they are fully thawed and patted dry before seasoning to avoid excess moisture, which can make the crust soggy.
Q: Can I make this dish ahead of time?
A: It’s best enjoyed fresh, but you can prepare the crust mixture ahead of time and store it in an airtight container. Assemble and bake the dish just before serving for optimal texture and flavor.
Q: What are some good side dishes to serve with this meal?
A: Garlic mashed potatoes, rice pilaf, a fresh garden salad, or quinoa are excellent choices to complement the salmon and asparagus.
Q: Can I cook the dish in an air fryer?
A: Yes, you can cook the salmon in an air fryer at 375°F (190°C) for about 8-10 minutes, depending on thickness. The asparagus can also be air-fried for about 6-8 minutes at the same temperature