Ingredients:

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the halved fingerling potatoes with 2 Tbsp olive oil, salt, and pepper directly on a large rimmed baking sheet.
  2. Spread potatoes in a single layer and roast for 15 minutes to give them a head start.
  3. While potatoes roast, prepare the crust: combine the zest of one lemon, parsley, dill, minced garlic, Panko, 2 Tbsp olive oil, and a pinch of salt/pepper in a small bowl. Mix well.
  4. Pat the salmon fillets very dry with paper towels. Lightly brush the top of each fillet with Dijon mustard.
  5. Evenly press the herb/Panko mixture onto the mustard-coated side of each salmon fillet. Top the salmon with thin slices of the remaining lemon.
  6. In a separate bowl, toss the trimmed asparagus with 1 Tbsp olive oil and a pinch of salt.
  7. After 15 minutes, push the potatoes to one side of the baking sheet. Place the crusted salmon fillets on the empty space and arrange the seasoned asparagus around them.
  8. Return the tray to the oven and bake for another 15–18 minutes, or until the salmon flakes easily (internal temperature 145°F/63°C) and vegetables are tender.
  9. Remove from oven, let rest for 5 minutes before serving immediately.