Dijon Encrusted Salmon w/Asparagus

For the Salmon

▢4 6 ounce salmon filets

▢1 tablespoon mayonnaise

▢1 tablespoon Dijon mustard

▢½ teaspoon salt

▢¼ teaspoon black pepper

▢½ cup panko breadcrumbs

▢2 teaspoons dried thyme

▢1 teaspoon garlic powder

▢½ teaspoon paprika

For the asparagus

▢12 ounces asparagus spears

▢1 tablespoon olive oil

▢Salt and pepper

For serving

▢Brown rice

▢Lemon wedges

INSTRUCTIONS

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Pat the salmon dry with paper towels and place on the baking sheet.

In a small bowl, whisk together the mayonnaise, mustard, salt and pepper until well combined.

In another small bowl, combine the panko breadcrumbs, thyme, garlic powder and paprika.

Spoon the mayonnaise mixture evenly over the salmon fillets to coat them. Then sprinkle the panko mixture over the salmon and press down firmly with the back of a spoon to adhere the breadcrumbs to the salmon.

Add the asparagus next to the salmon on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss gently to coat with the seasoning.

Bake in the oven until the salmon is flaky and the panko breadcrumbs are golden brown, about 12-15 minutes, depending on the thickness of the salmon. Serve immediately, with rice and lemon wedges if desired.

In one bowl, you’ll start by mixing vegan mayo with dijon mustard, salt and pepper. This marinade is what helps keep the baked salmon moist.

In another bowl, you’ll mix the panko breadcrumbs with the herbs: thyme, garlic powder and paprika.

ASSEMBLE THE SALMON & BAKE

Divide the mayo mixture over the salmon. It helps to use the back of a spoon to spread the mixture liberally all over the salmon on the baking sheet.

Sprinkle the panko breadcrumbs mixture on top and pat it down with the back of a spoon to make sure it adheres to the salmon.

Finally add trimmed asparagus spears around the salmon. You’ll season these simply with salt, pepper and olive oil.