So the Easter weekend has come and gone and we have all successfully overindulged in traditional Easter lamb roasts and chocolate bunnies and eggs. We adapted this recipe from Cooking Classy for a healthier, lighter option to kick off the new week ahead.
Panko Crusted Honey Mustard Salmon on Asparagus and Snap Peas
For the salmon 4 x 160g salmon fillets, pin boned 30ml honey 30ml Dijon mustard 1 garlic clove, finely chopped 1 cup panko breadcrumbs 1 lemon, zested ½ cup parsley, finely chopped salt and pepper
For the asparagus and snap peas 250g asparagus 250g sugar snap peas 45mlolive oil 15ml mustard 15ml red wine vinegar ½ cup chopped parsley salt and pepper
Method 1 For the salmon, preheat oven to 200C. 2 In a mixing bowl combine honey, mustard and garlic. Whisk together. 3 In a separate shallow tray, combine panko breadcrumbs, lemon zest and parsley. Season mix with salt and pepper. 4 Brush salmon fillets with honey mustard mix and gently toss in the panko breadcrumbs and lay on a baking tray. 5 Bake in oven at 200’C for 10 – 15 minutes. 6 For the asparagus, bring a pot of water up to the boil. Trim woody base of asparagus, and cook in salted boiling water for 1 ½ – 2 minutes. Add snap peas to water and cook for 1 minute. 7 To make the dressing, combine mustard and red wine vinegar and slowly add olive oil, whisking continuously. Add chopped parsley and season with salt and pepper. Set aside. 8 Remove vegetables from water, drain and add to vinaigrette. 9 Serve alongside baked salmon Reference Image: Cooking Classy