Roasted Panko Salmon with Baby Potatoes and Asparagus - A Beautiful Spring Dinner
Today I’m sharing one of my favorite meals that I’ve been making for as long as I can remember…Roasted Panko Salmon with Baby Potatoes and Asparagus! Everyone loves this meal, it’s so easy to prepare and the presentation is beautiful.
I like to buy organic salmon and usually buy a large side because I like to have leftovers (if there are any)! This recipe feeds about 6 people generously and is very delicious served with Southern ham biscuits and strawberry shortcake for dessert! The perfect Easter dinner to celebrate spring!
This easy recipe will become your go-to for many different occasions…even a busy weeknight!
Roasted Panko Salmon with Baby Potatoes and Asparagus
Ingredients
- For the Potatoes:
- 48 ounce bag baby potatoes (I used multicolored ones)
- Olive oil for drizzling
- 1 teaspoon garlic powder
- Salt and freshly ground pepper to taste
- Smoked paprika or honey Aleppo pepper
- For the Salmon:
- 1 - 4 pound piece of salmon
- 1/3 cup Dijon mustard
- 1/2 cup chopped Italian parsley
- 2 cups panko breadcrumbs
- 1/2 cup olive oil
- 1-1/2 teaspoons Italian seasoning
- 1 teaspoon salt and freshly ground black pepper to taste
- 1 lemon sliced
- For the Asparagus:
- 2 bunches thin fresh asparagus, trimmed
- Olive oil for drizzling
- Salt and freshly ground black pepper
- lemon slices for garnish
Instructions
- Preheat oven to 400 degrees.
- To prepare potatoes: Cut potatoes in half or quarters, depending on their size. Place on a baking sheet, drizzle with olive oil - enough to coat them. Season with garlic powder, salt and pepper, smoked paprika or aleppo pepper. Toss to combine. Roast for 20 minutes or until desired tenderness. I like to let mine get really crispy on the outside.
- To prepare salmon: Line a large baking sheet with parchment paper. Place salmon skin side down on paper. Drizzle the salmon with olive oil and sprinkle with salt and pepper. Spread Dijon mustard evenly over the whole salmon.
- To make the panko crust: In a medium bowl, combine panko breadcrumbs, chopped parsley, olive oil, salt and pepper and Italian seasoning, Mix to combine and cover the top of the salmon, pressing down lightly with the back of a spoon. Sprinkle lemon slices around salmon.
- To prepare the asparagus: Place trimmed asparagus on a baking sheet, drizzle with olive oil, sprinkle with salt, pepper and a few lemon slices. Toss to combine. Bake for about 5 minutes or until desired doneness. I like mine still crispy and bright green.
- Serve the salmon 2 ways: Either place on a platter and surround with the potatoes and asparagus, or serve directly on the baking sheet, surrounded by the potatoes and asparagus. Add a few more lemon slices for garnish, serve and enjoy!
Scatter fresh slices of lemon around the salmon before putting it in the oven!
I like to choose asparagus that’s on the thin side and cook it until it’s barely done! The bright green color is so beautiful!
The salmon right out of the oven.
As always, I hope you’ve enjoyed this post! I’m so excited to share this recipe with you and I’m inspired to share more family recipes this spring and in the coming months. I found my mom’s recipe cards with many old recipes from my childhood and it brought back so many memories of true Southern food that I love. I think Southern food has been so misrepresented and many people think it’s all fried and unhealthy but that is far from the truth and I want to show you some amazing healthy Southern food!
Do you have a favorite dish that you’ve made for years or something from your childhood that you still love to serve? Let me know in the comments!
Happy last weekend in February…spring is right around the corner!