Panko-crusted Honey Mustard Salmon Recipe
Garlic Mashed Potatoes / Citrus Grilled Asparagus
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Ingredients
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For the Salmon
For the Garlic Mashed Potatoes
For the Citrus Grilled Asparagus
Method
For the Salmon
- 1
Prepare the Salmon
Preheat the oven to 400°F (200°C). In a small bowl, mix honey and Dijon mustard. Brush this mixture over the salmon fillets.
- 2
Coat with Panko
In another bowl, combine panko breadcrumbs, olive oil, salt, and black pepper. Press the mixture onto the salmon fillets to coat them evenly.
- 3
Bake the Salmon
Place the coated salmon fillets on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the salmon is cooked through and the crust is golden brown.
For the Garlic Mashed Potatoes
- 4
Cook the Potatoes
Peel and chop the potatoes into chunks. Boil them in salted water until fork-tender, about 15-20 minutes. During the last 5 minutes of cooking, add the garlic cloves.
- 5
For the Citrus Grilled Asparagus
- 6
Prepare the Asparagus
Trim the tough ends off the asparagus. In a bowl, whisk together olive oil, lemon juice, orange juice, salt, and black pepper.
- 7
Grill the Asparagus
Toss the asparagus in the citrus mixture and grill on medium heat for 5-7 minutes, turning occasionally until tender and slightly charred.
