Crispy Herb-Crusted Salmon with Lemon-Dill Cream and Roasted Asparagus
This restaurant-quality salmon recipe features a crispy herb crust, complemented by a zesty lemon-dill cream sauce and served alongside perfectly roasted asparagus. It's a delightful combination of flavors and textures that will impress any home cook and their guests.
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Preheat your oven to 400°F (200°C).
In a small bowl, combine 1 cup of panko breadcrumbs, 1/4 cup of grated Parmesan cheese, 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh dill, and 1 teaspoon of garlic powder.
Drizzle in 2 tablespoons of olive oil and mix until the breadcrumbs are evenly coated.
Season 2 salmon fillets (about 6 ounces each) with salt and pepper on both sides.
Place the salmon fillets skin-side down on a baking sheet lined with parchment paper.
Press the herb breadcrumb mixture onto the top of each salmon fillet, ensuring an even coating.
Trim the ends of 1 bunch of asparagus and arrange them around the salmon on the baking sheet.
Drizzle the asparagus with 1 tablespoon of olive oil and season with salt and pepper.
Bake the salmon and asparagus in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
While the salmon and asparagus are baking, prepare the lemon-dill cream by mixing together 1/2 cup of sour cream, the juice of 1 lemon, 1 tablespoon of chopped fresh dill, and a pinch of salt in a small bowl.
Once the salmon is done, remove it from the oven and let it rest for a couple of minutes.
Serve the salmon fillets on plates, topped with a generous dollop of lemon-dill cream, alongside the roasted asparagus for a beautiful presentation.
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