Parmesan Herb-Crusted Salmon

🥘 Ingredients

• asparagus
  12 oz
• black pepper
  1 tsp
• butter
  4 tbsp
• cooking oil
  2 tsp
• cream sauce base
  8 oz
• dijon mustard
  2.667 tbsp
• garlic
  4 clove
• panko breadcrumbs
  1/2 c
• paper towels
• parmesan cheese
  6 tbsp
• parsley
  1/4 oz
• potatoes
  24 oz
• salmon
  20 oz
• salt
  1 tsp
• sour cream
  6 tbsp
• sugar
  1 tsp
• white wine vinegar
  5 tsp

🍳 Cookware

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

1. 

   1

   Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Dice potatoes into 1/2-inch pieces. Roughly chop parsley . Trim and discard bottom 1 inch from asparagus . Place garlic cloves in the center of a small piece of foil; drizzle with cooking oil and season with salt and black pepper . Cinch into a packet and place on a baking sheet . Roast on middle rack for ⏱️ 10 minutes (you'll add more to the sheet then).

   potatoes: 24 oz, parsley: 1/4 oz, asparagus: 12 oz, garlic: 4 clove, cooking oil: 2 tsp, 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, ⏱️ 15-20 minutes . Reserve 1/2 cup potato cooking liquid (3/4 cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm. While potatoes cook, combine panko breadcrumbs , parsley, half the parmesan cheese (you'll use the rest later), 1 TBSP olive oil (2 TBSP for 4 servings), and a pinch of salt and pepper in a medium bowl .

   panko breadcrumbs: 1/2 c, parmesan cheese: 6 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 plate. Evenly spread tops with a thin layer of half a packet of dijon mustard (whole packet for 4 servings). Mound tops with panko mixture, pressing firmly to adhere.

   salmon: 20 oz, paper towels, dijon mustard: 2.667 tbsp
4. 

   4

   Once garlic has roasted 10 minutes, remove sheet from oven. Carefully add salmon to one side of sheet. Toss asparagus on empty side with a drizzle of oil, salt, and pepper. Return to middle rack and roast until asparagus and garlic are tender, and salmon is golden brown and cooked through, ⏱️ 10-12 minutes . (For 4 servings, toss asparagus on a second sheet; roast asparagus on middle rack and salmon on top rack.)
5. 

   5

   To pot with potatoes, add sour cream , roasted garlic with its oil, half the cream sauce base , remaining Parmesan, and 1 TBSP butter (2 TBSP for 4 servings). 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: 6 tbsp, cream sauce base: 8 oz, butter: 4 tbsp
6. 

   6

   Heat a small pan over medium-high heat. Add half the white wine vinegar (save the rest for another use), remaining cream sauce base, remaining mustard, and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring occasionally, until sauce begins to thicken, ⏱️ 2-4 minutes . Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper.

   white wine vinegar: 5 tsp, sugar: 1 tsp
7. 

   7

   Divide salmon, asparagus, and mashed potatoes between plates. Drizzle salmon with creamy mustard sauce and serve. Salmon is fully cooked when internal temperature reaches 145 degrees F.