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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Ingredients
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26 ounces
boneless salmon fillets
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16 ounces
asparagus
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10 ounces
baby carrots
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1/2 cup
Panko bread crumbs
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1/4 cup
shredded Parmesan cheese
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1
medium egg
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3 tablespoons
olive oil (divided)
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1 teaspoon
garlic powder (divided)
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1/4 teaspoon
salt
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1/4 teaspoon
black pepper
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1/2 teaspoon
paprika
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1 teaspoon
lemon juice
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4
lemon slices
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2 tablespoons
parsley (chopped)
Directions
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Toss the 10 oz baby carrots and 16 oz asparagus with 1/2 tsp paprika, 1/2 tsp garlic powder, and 2 tbsp of olive oil. Transfer to a lined baking sheet, place it on the middle rack of the oven, and bake at 400℉ for 15 minutes.
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Make the coating mixture: In a small bowl, stir together 1 tbsp of parsley, 1 tbsp of olive oil, 1/2 cup bread crumbs, and 1/4 cup Parmesan cheese.
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Season the salmon with 1/4 tsp salt, 1/4 tsp pepper, 1 tsp lemon juice, and 1/2 tsp garlic powder.
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Crack 1 egg into a separate bowl. Dip the fillets into the egg and then coat with the bread crumb mixture.
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Place the salmon fillets on a broil rack. Bake at 350°F for 15 minutes.
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Remove the salmon from the oven. Serve with baked carrots and asparagus. Decorate with 2 tbsp chopped parsley and 4 lemon slices.
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