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Sheet Pan Salmon and Asparagus on a plate
Rachel Kim

Sheet Pan Salmon and Asparagus

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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 oven to 425°F; line 18-by-13-inch rimmed sheet with parchment rated for temperature. Toss asparagus and beans with 1 tablespoon oil, 1/4 teaspoon salt, and pepper; spread around edges.
  2. Pat salmon dry; arrange skin-side down in center. Add remaining salt; thinly spread Dijon over each.
  3. Mix panko, zest, and remaining oil; lightly press onto mustard-coated salmon.
  4. Roast 12 to 16 minutes until salmon reaches 145°F, asparagus tender, and crumbs golden. Check thin fillets early.
  5. Drizzle lemon juice over beans and asparagus. Serve 1 fillet with one-quarter vegetables and beans per portion.