Directions (Continued)
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4In another small bowl, whisk together olive oil and fresh lemon juice.
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5Brush the top of each salmon fillet generously with the olive oil and lemon juice mixture, then press the herb-panko mixture firmly onto the top of each fillet, ensuring it’s well coated.
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6Place the crusted salmon fillets on the prepared baking sheet. If adding asparagus, toss with a drizzle of olive oil, salt, and pepper, and place them alongside the salmon on the same sheet.
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7Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the crust is golden brown and crispy. Cooking time may vary based on salmon thickness.
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8Remove from oven. Serve immediately with cooked quinoa (if using) and roasted asparagus. Garnish with extra fresh dill and lemon wedges if desired.
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9Enjoy your restaurant-quality meal at home!
For an extra crispy crust, briefly broil the salmon for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning, as panko browns quickly!
Leftover cooked Lemon-Herb Crusted Salmon can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or air fryer at 300°F (150°C) for 10-12 minutes to help maintain crispness.
**Herbs:** Feel free to experiment with other fresh herbs like thyme, oregano, or tarragon for a different flavor profile.,**Breadcrumbs:** Gluten-free panko can be used for a gluten-free option. For a low-carb alternative, finely ground almond flour mixed with a tablespoon of grated Parmesan cheese works well.,**Fish:** This versatile herb crust works wonderfully with other white fish like cod, halibut, or even boneless, skinless chicken breasts.
