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Herb-Crusted Salmon with Roasted Asparagus and Cherry Tomatoes Recipe

Name: Herb-Crusted Salmon with Roasted Asparagus and Cherry Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup jasmine rice; 2 tbsp chopped fresh dill; 1 pint cherry tomatoes; 1 bunch asparagus, trimmed; 1 lemon, zested and juiced; 1 1/2 lb salmon fillet; 1/4 cup panko breadcrumbs; 2 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper

Stashcook

This dish is a yummy fish meal with veggies. It has salmon with a crust of herbs. There are also roasted asparagus and little red tomatoes. It's cooked in the oven and served with rice. It's a good dinner for families.

Ingredients

1 cup jasmine rice

2 tbsp chopped fresh dill

1 pint cherry tomatoes

1 bunch asparagus, trimmed

1 lemon, zested and juiced

1 1/2 lb salmon fillet

1/4 cup panko breadcrumbs

2 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp salt

1/4 tsp black pepper

Method

Preheat oven to 425°F (220°C).

Rinse the jasmine rice under cold water, then cook according to package instructions.

Mix the chopped dill, lemon zest, panko breadcrumbs, garlic powder, oregano, salt, and black pepper in a bowl.

Place the salmon fillet on a lined baking sheet. Brush the top of the salmon with 1 tbsp olive oil.

Press the herb-breadcrumb mixture onto the salmon fillet.

Place the cherry tomatoes and asparagus on the same baking sheet, drizzle with the remaining 1 tbsp olive oil, and toss to coat.

Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the vegetables are tender.

Remove from the oven and drizzle lemon juice over the cooked salmon and vegetables.

Serve the herb-crusted salmon with the roasted asparagus, cherry tomatoes, and cooked jasmine rice.

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