Crispy Salmon with Asparagus and Brown Butter Breadcrumbs
Ingredients
- 1½ poundssalmon fillet (skin-on)
- 1 poundasparagus
- 3 tablespoonolive oil
- 3 tablespoonbutter
- ½ cuppanko breadcrumbs
- 3 clovegarlic
- 1lemon
- ·salt
- ·black pepper
- 3 sprigthyme (fresh)
Prep
- 01
Trim the woody ends from the asparagus (about 2 inches from the base).
- 02
Mince 3 cloves garlic.
- 03
Cut the lemon in half.
Method
- 01
Preheat the oven to 425°F.
- 02
Place the salmon skin-side down on a large sheet pan. Drizzle with 2 tablespoons olive oil, season generously with salt and pepper, and set aside.
- 03
Toss the asparagus with 1 tablespoon olive oil, salt, and pepper on the same pan, arranging it around and underneath the salmon.
- 04
Roast for 12–15 minutes until the salmon is cooked through (it should flake easily with a fork) and the asparagus is tender and slightly caramelized.
- 05
While the pan roasts, melt the butter in a small skillet over medium heat. Add the panko breadcrumbs and cook, stirring often, for 3–4 minutes until golden and fragrant. Remove from heat.
- 06
Divide the salmon and asparagus between two plates. Spoon the brown butter breadcrumbs over the top, squeeze fresh lemon juice over everything, and serve immediately.
Spice Tips
For a gentle warmth, sprinkle a pinch of smoked paprika or red pepper flakes over the breadcrumbs before they go in the pan. Fresh thyme or dill work equally well as garnish. A tiny dash of cayenne in the brown butter adds sophisticated heat without overpowering the delicate fish.
This comes together in about 25 minutes start to finish. You can substitute any firm white fish for the salmon. Brown butter breadcrumbs add unexpected textural warmth without extra fuss.