Parmesan Herb-Crusted Salmon

🥘 Ingredients

• asparagus
  8 oz
• black pepper
  1 tsp
• butter
  1 tbsp
• cooking oil
  1 tbsp
• cream sauce base
  2 tbsp
• dijon mustard
  1 tbsp
• garlic
  2 cloves
• panko breadcrumbs
  ½ cup
• parmesan cheese
  2 tbsp
• parsley
  ¼ cup
• potatoes
  1 lb
• salmon
  12 oz
• salt
  1 tsp
• sour cream
  2 tbsp
• sugar
  1 tsp
• white wine vinegar
  1 tbsp

🍳 Cookware

• aluminum foil
• baking sheet
• medium pot
• medium bowl
• potato masher
• small pan

1. 

   1

   Adjust oven rack to the middle position and preheat to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Roughly chop parsley . Trim and discard the bottom 1 inch from asparagus . Place garlic in the center of a small piece of aluminum foil ; drizzle with cooking oil and season with salt and black pepper . Cinch into a packet and place on a baking sheet . Roast on the middle rack for ⏱️ 10 minutes .

   potatoes: 1 lb, parsley: ¼ cup, asparagus: 8 oz, garlic: 2 cloves, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 15 minutes . Reserve ½ cup of the potato cooking liquid, then drain. Return potatoes to the pot and cover to keep warm. While potatoes cook, combine panko breadcrumbs , parsley, half the parmesan cheese , 1 TBSP olive oil, and a pinch of salt and pepper in a medium bowl .

   panko breadcrumbs: ½ cup, parmesan cheese: 2 tbsp
3. 

   3

   Pat salmon dry with paper towels and season all over with salt and pepper. Place on a plate; drizzle skin sides with oil; rub to coat. Place, skin sides down, on the plate. Evenly spread the tops with a thin layer of half the dijon mustard . Mound the tops with the panko mixture, pressing firmly to adhere.

   salmon: 12 oz, dijon mustard: 1 tbsp
4. 

   4

   Once the garlic has roasted, remove the sheet from the oven. Carefully add the salmon to one side of the sheet. Toss the asparagus on the empty side with a drizzle of oil, salt, and pepper. Return to the middle rack and roast until the asparagus and garlic are tender, and the salmon is golden brown and cooked through, ⏱️ 10 minutes .
5. 

   5

   To the pot with the potatoes, add sour cream , the roasted garlic with its oil, half the cream sauce base , the remaining parmesan cheese, and 1 TBSP butter . Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

   sour cream: 2 tbsp, cream sauce base: 2 tbsp, butter: 1 tbsp
6. 

   6

   Heat a small pan over medium-high heat. Add half the white wine vinegar , the remaining cream sauce base, the remaining dijon mustard, and 1 tsp sugar . Cook, stirring occasionally, until the sauce begins to thicken, ⏱️ 2 minutes . Remove from heat and stir in 1 TBSP butter. Taste and season with salt and pepper.

   white wine vinegar: 1 tbsp, sugar: 1 tsp
7. 

   7

   Divide the salmon, asparagus, and mashed potatoes between plates. Drizzle the salmon with the creamy mustard sauce and serve.