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!
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!
Looks delicious! How long do you bake the Salmon?
Hi Pamela
I looked over the recipe and realized that I left his very important part out! I will fix it but in the meantime…cook the salmon for about 20 minutes. Thanks for reading!
I would so eat this in a heartbeat.
My kind of food!
Alaskan king salmon (wild) is what I use here in the PNW.
When the blackberries are in season I make a sauce to drizzle over grilled salmon…sounds like an odd combo but it’s devine.
Best,
Hi April
I think you and I have food in common! I have had salmon with a blackberry sauce although I can’t remember where! I’ve been fortunate enough to be able to travel and have fabulous meals and I’m so grateful for that! Love your comments…keep them coming!
Oh, and to answer your question.about family recipes:
Grapefruit cake…oh man…I don’t usually eat sweets but this is a exception.
Candied lemons, limes, oranges and grapefruit..as well as the peels…which I still make today…gran used to make these for all us grandkids, she had citrus trees in her garden along with a pomegranate and avacado tree. (Southern Cal).
Stuffed figs.
Baked rabbit on wilted wild greens and lemon greek potatoes…a meal that I’m happy to eat any time.
And lastly…Kasha. Inexpensive, easy to add bits of this and that to and it’s good. Grew up on Kasha.
Looking forward to your southern food!
Hi April
I’m getting hungry just reading about the foods you ate! I didn’t have an avocado until I was in my 20’s if you can believe that! Now I eat them like candy!
The cake has me curious. My aunts (really great aunts) used to make an orange cake that sounds similar. I’ll do a little research on this one but if you have a recipe I would love to have it!
Love reading about you food memories!
but what temp and for how long
Roast the salmon a 400 degrees for about 20 minutes!
I made the salmon last night and it was amazing! Thanks for sharing your recipe.
Hi Diane
I’m so happy you loved it! It’s been a favorite of mine for many years and I’m glad I can share!
How long do I cook the salmon?? At 400??? I’ve never made salmon so I have no idea
Hi Laura
So sorry for the late response…last week was a bit crazy! Cook the salmon for about 20 minutes at 400 degrees.
Beautiful menu. How long do you roast salmon?
U never said how long to bake the salmon??
Hi Cindy
I’m so sorry! I need to go in and edit…the salmon bakes for around 20 minutes depending on thickness and how done you like it. I usually just cut into the middle a tiny bit and see what it looks like and then push some panko back over the cut place so it doesn’t show! Not exactly what a professional chef would do but it works!