One-Pan 20 Minutes Slow-Baked Salmon
 
Prep time
Cook time
Total time
 
If your asparagus are big and chunky, precook for 10 minutes instead of 5. Panko is a Japanese breadcrumbs with a coarser texture than ordinary breadcrumbs and it is made from bread without crusts. It is now readily available in most grocery stores or in Asian stores.
Author:
Serves: 4 portions
Ingredients
  • 1 bunch (about 1 pound) fresh asparagus, trimmed
  • 3 tbsp. olive oil, divided
  • ¾ tsp. kosher salt, divided
  • ½ tsp. black pepper, divided
  • 4 (6-ounce) skin-on salmon filet
  • 8 tsp. whole-grain Dijon mustard
  • 3 tbsp. panko (Japanese breadcrumbs)
  • ¼ tsp. smoked paprika
  • 2 tbsp. fresh tarragon, chopped
Instructions
  1. Preheat oven to 275°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Single layer the asparagus on the baking sheet and toss with 2 tbsp. of olive oil, ⅓ tsp. of salt and ¼ tsp. of pepper.
  4. Cook for 5 minutes.
  5. In the meantime, season salmon filet with some salt and pepper. Spread 2 tsp. of the mustard on each filet.
  6. In a small bowl combine the panko with the remaining 1 tbsp. of the olive oil and sprinkle over each filet with the smoked paprika.
  7. After the asparagus have cooked for 5 minutes, place the salmon on the baking sheet, skin side down and return the pan in the oven for 14-16 minutes for a medium rare salmon. If you prefer your salmon well done cook for 20 minutes.
  8. Plate salmon and asparagus, top each filet with chopped tarragon.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/one-pan-slow-baked-salmon/