Crispy Sheet Pan Salmon with Lemony Asparagus and Carrots
Ingredients
4 (6-oz) skin-on salmon fillets
1/4 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp chopped fresh dill or 1 tsp dried
2 tsp lemon zest from 1 lemon
3/4 tsp salt
3/4 tsp pepper
1/4 cup panko
1 lb fresh asparagus, trimmed and halved crosswise
3-4 carrots, quartered lengthwise (depending on size) and cut into 2-inch sticks
2 Tbsp unsalted butter, melted
Directions
Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper. Place salmon, skin side down, on half of baking sheet. Stir together in a small bowl: mayonnaise, mustard, dill, half of lemon zest, 1/4 tsp of salt and 1/4 tsp pepper. Spread over salmon fillets in an even layer. Top with panko and press lightly to adhere. Spray with olive oil cooking spray.
Mix in a medium bowl: butter, 1/2 tsp salt, 1/2 tsp pepper and rest of lemon zest. Add asparagus and carrots, toss well. Spread vegetables out on empty side of baking sheet. Bake about 18 minutes until salmon is cooked through and vegetables are tender.
