This flavor-packed salmon and hearty roasted vegetable dinner is deceptively easy to prepare, but packs a punch at the table.
We like to pair it with lighter, slightly chilled reds, like a Beaujolais or a California Pinot Noir.
Ingredients
For the Salmon
4 salmon fillets (about 6 oz each)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup panko breadcrumbs
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
Salt and pepper, to taste
For the Roasted Vegetables
1 lb baby potatoes, halved
1 bunch asparagus, trimmed
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
Preparation
Step One
Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper. Roast in the oven for 20 minutes. Add the asparagus to the baking sheet, drizzle with olive oil, and season with salt and pepper. Continue roasting for another 10-15 minutes, until the potatoes are tender and the asparagus is slightly crisp.
Step Two
In a small bowl, mix the Dijon mustard and honey. In another bowl, combine the panko breadcrumbs, chopped parsley, and dill. Brush the top of each salmon fillet with the mustard-honey mixture, then press the breadcrumb-herb mixture on top to coat.
Step Three
Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the salmon fillets in the skillet, crust side up, and cook for 2-3 minutes to get a golden crust.
Step Four
Transfer the skillet to the oven and bake for 8-10 minutes, or until the salmon is cooked through and the crust is golden and crisp. Plate the salmon fillets alongside the roasted vegetables and enjoy with a bottle of Pinot Noir.
