Ingredients for Baklava Salmon With Asparagus
- 2 tablespoons melted unsalted butter
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 cup shelled pistachios
- 1 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley, plus sprigs for garnish
- 4 tablespoons olive oil
- two 6-ounce salmon fillets
- 1 pound asparagus spears
- 1 cup halved cherry tomatoes
- 1 teaspoon fresh thyme leaves
- lemon wedges
- 1/2 teaspoon kosher salt, plus more to taste
- ground black pepper, to taste
- parchment paper
- 9x13 inch baking sheet
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How to Make Baklava Salmon With Asparagus
- Preheat oven to 425°F (220°C). Line a 9x13 inch baking sheet with parchment paper.
- In a small bowl, whisk together 2 tablespoons melted butter, 1 tablespoon Dijon mustard, and 1 tablespoon honey.
- In a shallow dish, combine 1/2 cup shelled pistachios, 1 cup panko breadcrumbs, 2 tablespoons chopped fresh parsley, 1/2 teaspoon salt, and 2 tablespoons olive oil. Toss to coat.
- Place two 6-ounce salmon fillets on one side of the prepared baking sheet. Season with salt and pepper to taste.
- Brush the tops of the salmon fillets generously with the honey-mustard mixture. Press the pistachio-panko mixture firmly onto the honey mustard to coat.
- On the other side of the baking sheet, arrange 1 pound asparagus spears and 1 cup halved cherry tomatoes. Sprinkle with 1 teaspoon fresh thyme leaves, salt, and pepper. Drizzle with 2 tablespoons olive oil.
- Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
- Serve immediately with lemon wedges and garnish with fresh parsley sprigs.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
40g
Fat
57g
Carbs
9g
