A symphony of fresh dill, parsley, and lemon zest wrapped around perfectly seared Atlantic salmon. Served with roasted asparagus and herbed quinoa for a meal that's as nourishing as it is elegant.
Follow these steps for a restaurant-quality meal at home.
In a small bowl, combine the chopped dill, parsley, chives, lemon zest, and panko breadcrumbs. Season with a pinch of salt and pepper. In a separate bowl, mix the Dijon mustard with 1 tablespoon of olive oil.
In a small saucepan over medium heat, combine the orange juice, honey, soy sauce, and minced garlic. Bring to a gentle simmer and cook for 5-7 minutes until reduced by half and slightly syrupy. Remove from heat and set aside.
Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Brush the top of each fillet with the Dijon mixture, then press firmly into the herb-panko mixture to coat evenly.
Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the salmon fillets herb-side down and cook for 3 minutes until the crust is golden and crispy. Carefully flip and cook for 2 minutes on the other side.
Transfer the skillet to a preheated 400°F (200°C) oven. Roast for 5-7 minutes for medium (the salmon should flake easily with a fork). While the salmon roasts, blanch the asparagus in salted boiling water for 2 minutes, then shock in ice water.
Warm the citrus glaze and drizzle it over the cooked salmon. Serve alongside the roasted asparagus and herbed quinoa. Garnish with fresh dill sprigs, lemon wedges, and an extra drizzle of glaze. Enjoy immediately.
