- 1/4 cup olive oil, divided
- 1 1/3 pounds salmon fillet
- salt and ground black pepper to taste
- 1 pound fresh asparagus, trimmed
- 2 cloves garlic
- 1/3 cup grated Parmesan cheese
- 1/3 cup chopped fresh basil
- 1 tablespoon lemon juice
- 1 tablespoon fresh lemon thyme
- 1 lemon, zested
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup fresh bread crumbs
- Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan.
- Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon.
- Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed.
- Top salmon with herb mixture, forming a crust.
- Set Panasonic Countertop Induction Oven to "Auto Cook". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.
05/17/2018
recipepes.com
Baked Salmon with Basil and Lemon Thyme Crust, recipe
PT15M
PT1H
5
455 calories