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one cooked salmon fillet with a thin golden breadcrumb crust beside roasted asparagus spears and white cannellini beans on an ordinary plate, with no lemon slices or garnish
Rachel Kim

Sheet Pan Salmon and Asparagus

A mustard crumb crust, asparagus and white beans make this salmon tray feel like dinner without a pot of rice on the stove, and a one-inch-thick fillet gives the vegetables roughly the same short roasting window as the fish. Pat the beans and asparagus dry before they reach the pan so they roast instead of sitting in rinse water, then check the salmon early and pull it when the center is ready even if you'd like a darker breadcrumb top.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 skin-on salmon fillets 5 oz each and about 1 inch thick
  • 1 lb asparagus woody ends trimmed
  • 1 can 15 oz cannellini beans, drained, rinsed and patted dry
  • 2 tbsp olive oil divided
  • 1 tbsp Dijon mustard
  • 1/4 cup panko breadcrumbs
  • 1 tsp finely grated lemon zest
  • 1/2 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Method
 

  1. Heat the oven to 425°F and line an 18-by-13-inch rimmed sheet pan with parchment rated for that temperature. Toss asparagus and beans with 1 tablespoon oil, 1/4 teaspoon salt and pepper and spread around the pan edges.
  2. Pat salmon dry and arrange skin-side down in the center. Sprinkle with remaining salt and spread Dijon thinly over each fillet.
  3. Mix panko, lemon zest and remaining oil in a small bowl. Press a light layer onto the mustard-coated salmon.
  4. Roast for 12 to 16 minutes until the salmon reaches 145°F, asparagus is tender and crumbs are golden; check thinner fillets early.
  5. Drizzle lemon juice over the beans and asparagus. Serve 1 salmon fillet with one-quarter of the vegetables and beans per portion.