Satisfy your cravings with these panko-coated asparagus fries.
Parmesan, grated (1/2 cup)
asparagus (medium thickness), trimmed
fresh lemon juice
skinless salmon fillet, cut into 4 pieces
chopped dill, plus more for topping
- Heat oven to 425°F. In a shallow bowl, beat egg and 1/4 teaspoon each salt and pepper. Place flour in another shallow bowl. In a large bowl, combine panko and Parmesan. Working in batches, coat asparagus in flour, dip into egg, then coat in panko mixture, pressing to adhere. Place on a large rimmed baking sheet. Roast until golden brown and crisp, 12 to 15 minutes.
- Meanwhile, in a small bowl, combine mustards and 2 tablespoon lemon juice. Season salmon with 1/4 teaspoon salt and 1/2 teaspoon pepper and place on a second baking sheet lined with nonstick foil. Spread mustard sauce evenly over tops of fish. Roast until opaque throughout, 10 to 12 minutes.
- In a small bowl, combine mayonnaise, dill, and remaining tablespon lemon juice. Serve salmon with asparagus and dill mayonnaise. Top with more dill if desired.
PER SERVING 630 CALORIES, 41 G FAT (7.5 G SATURATED), 38 G PROTEIN, 960 MG SODIUM, 27 G CARB, 2 G FIBER