Baked Salmon with Basil and Lemon Thyme Crust recipe
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¼ cup olive oil, divided
1 ⅓ pounds salmon fillet
salt and ground black pepper to taste
1 pound fresh asparagus, trimmed
2 cloves garlic
⅓ cup grated Parmesan cheese
⅓ cup chopped fresh basil
1 tablespoon lemon juice
1 tablespoon fresh lemon thyme
1 lemon, zested
½ teaspoon salt
½ teaspoon ground black pepper
1 cup fresh bread crumbs
Nutrition Info
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449.4 calories
carbohydrate: 11.7 g
cholesterol: 80.2 mg
fat: 30.5 g
fiber: 2.9 g
protein: 32.3 g
saturatedFat: 6.1 g
servingSize: -
sodium: 583.2 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -
Directions Baked Salmon with Basil and Lemon Thyme Crust
Directions
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Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan.
Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus, season with salt and pepper. Mix well and arrange around salmon.
Place garlic cloves in a food processor or blender, process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, blend well. Add remaining 3 tablespoons oil and bread crumbs, pulse until well mixed.
Top salmon with herb mixture, forming a crust.
Set Panasonic Countertop Induction Oven to \"Auto Cook\". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.