I want to formally introduce you to our new Food Editor, Alia! I’m so excited to announce that with the upcoming relaunch of the LCC (coming so soon you guys, I’m on the edge of my seat waiting to see the final product!!) I will be adding three more editors to the team. First up is Alia, a true creative genius in the kitchen! We collaborated previously on this Spinach Mushroom Alfredo recipe and I immediately knew we worked great together. Today she’s sharing her first original post as an official part of the team! Take it away Alia!
- 3 salmon fillets
- 1/2 cup bread crumbs
- 1/2 cup chopped pecans
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- Zest of 1 lemon
- 1 bunch of asparagus
- Preheat the oven to 400 degrees. Line a shallow dish with aluminum foil. Wash the asparagus and cut the white bottoms off.
- In a small bowl, stir together the Dijon and honey with a pinch of salt and pepper. Combine the bread crumbs and chopped pecans into a separate bowl.
- Season the salmon with salt and pepper. Brush the mustard mixture onto the top and sides of each fillet. Follow with the bread crumb pecan crusting.
- Bake in the lined dish for 14-16 minutes until the salmon is flaky.
- Place the asparagus on a baking sheet and drizzle with olive oil seasoned with salt and pepper. Sprinkle the lemon zest on top of the asparagus and place in the oven for 10-12 minutes, or until the asparagus can pierced through with a fork.
- Using a spatula, get between the salmon skin and the meat. The skin should slide right off when transferring the fillet to the plate.
- Serve immediately with fresh lemon wedges.
*If you would like more of the Dijon-honey mixture, make more maintaining a 3:1 ratio.