Sheet Pan Salmon And Asparagus. Sprinkle the salmon with ½ teaspoon kosher salt and fresh ground black pepper. 1/2 cup progresso™ plain panko crispy bread crumbs.
Salmon and Asparagus Sheet Pan Carolina Country
In a large bowl, combine the chile crisp, soy sauce and honey. Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices. Sprinkle the salmon with ½ teaspoon kosher salt and fresh ground black pepper. 1/2 cup progresso™ plain panko crispy bread crumbs. 1/2 teaspoon coarse (kosher) salt. Web brush onto salmon fillets. Heat the oven to 400 degrees. Rinse asparagus and break off fibrous ends by holding the base end and breaking it. Drizzle it with 1 teaspoon olive oil. 4 (6 oz) salmon filets.
Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices. 1/2 cup progresso™ plain panko crispy bread crumbs. Sprinkle the salmon with ½ teaspoon kosher salt and fresh ground black pepper. 4 (6 oz) salmon filets. Web pat the salmon dry and place it on the foil. In a large bowl, combine the chile crisp, soy sauce and honey. Add the salmon and sliced scallions; Heat the oven to 400 degrees. Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices. Web brush onto salmon fillets. 1/2 teaspoon coarse (kosher) salt.
