Mustard and Herb Crusted Salmon with Warm Asparagus Salad
Ingredients
- Kosher salt and freshly ground black pepper
- 1/2 cup panko
- 1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
- 1 sprig fresh tarragon leaves, plus 2 tablespoons coarsely chopped fresh tarragon
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 2 teaspoons Dijon mustard
- 3 tablespoons fresh lemon juice, plus lemon wedges for serving
- Four 6-ounce skinless center-cut salmon fillets (about 1 1/2 inches thick)
- 1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
- 2 cups shelled English peas or thawed frozen peas (about 10 ounces)
- 2 tablespoons unsalted butter
- 4 radishes, thinly sliced (about 4 ounces) (see Cook’s Note)
Instructions
Mustard-and-Herb-Crusted Salmon with Warm Asparagus Salad serves 4 original recipe by Food Network.
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