Baklava Salmon With Asparagus

• unsalted butter↗4 tablespoons

  melted

• country Dijon mustard↗3 tablespoons
• honey↗1 tablespoon
• chopped pistachios1⁄2 cup
• panko breadcrumbs↗1⁄2 cup
• chopped parsley1⁄4 cup

  plus 4-6 sprigs parsley for garnish

• olive oil↗4 tablespoons

  divided

• center cut salmon fillets↗20 ounces

  skin removed

• medium asparagus↗1 1⁄2 lbs
• cherry tomatoes↗1 cup
• thyme↗4 sprigs
• lemon↗1

  cut into wedges

• kosher salt↗
• ground black pepper↗

Step-by-step instructions

1. 1

   9x13 baking sheet.

2. 2

   Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

3. 3

   In a small bowl, whisk to combine melted butter, mustard and honey. In a shallow dish or bowl stir to combine pistachios, panko, parsley, 1/2 teaspoon salt and 2 tablespoons olive oil.

4. 4

   Place salmon on one side of the baking sheet and season with salt and pepper. Brush top of fish with honey mustard mixture, then press pistachio and panko topping onto the honey mustard to coat top of salmon filets. Arrange asparagus and tomatoes on the other side of the baking sheet, top with thyme sprigs, salt, pepper and drizzle with 2 tablespoons olive oil.

5. 5

   Bake for 10-12 minutes until salmon is cooked through and asparagus is tender. Serve with lemon wedges and garnish with parsley sprigs.