Homemade Recipe:


6 oz of skinless salmon, 7 oz of asparagus, olive oil (to taste), salt (to taste), pepper (to taste), and 1 egg.

Parmesan Crust

1/4 cup of panko breadcrumbs, 1/4 cup of grated Parmesan cheese, 1 tablespoon of fresh parsley (chopped), and salt (to taste).

Preheat oven to 400 ˚F.

In a medium bowl, mix the Parmesan crust ingredients.

In a separate bowl whisk egg. Dredge the salmon in the egg, then Parmesan.

Lay the salmon on a baking sheet. Lay asparagus beside the salmon.

Drizzle with olive oil, then season with salt and pepper.

Bake for 10-12 minutes.