One-Pan Slow-Baked Salmon

I have a feeling you’re going to love me for this One-Pan Slow-Baked Salmon. A delicious, super easy dinner in just 20 minutes with only one pan to clean! Sounds to good to be true?

I came accross  a test that Bon Appétit did recently to find the perfect oven temperature and cooking time for slow-baking salmon. They concluded that 15 minutes at 275°F resulted in super moist flesh and a melt-in-your-mouth texture. Of course, you know me, I had to try it right away! Not only did the texture of the fish come out perfect, but the addition of whole-grain Dijon mustard and panko* gave it a very satisfying little kick and crunch. After his first bite Jamie said “ok, this is a keeper!”, even Chloé agreed, and let me tell you that they were both right!

Cooking the asparagus at low temperature at the same time leaves them crisp and tender. Just give them a 5 minute head start in the oven while you prep the salmon.

You’re having guests on a weeknight? This will become a go-to recipe.

*Panko is Japanese breadcrumbs with a coarser texture than ordinary breadcrumbs that is made from bread without crusts.  It is now readily available in most grocery stores or in Asian specialty stores.

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One-Pan 20 Minutes Slow-Baked Salmon

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

If your asparagus are big and chunky, precook for 10 minutes instead of 5. Panko is a Japanese breadcrumbs with a coarser texture than ordinary breadcrumbs and it is made from bread without crusts. It is now readily available in most grocery stores or in Asian stores.

Author: Adapted from Rhoda Boone and Epicurious

Serves: 4 portions

Ingredients

• 1 bunch (about 1 pound) fresh asparagus, trimmed
• 3 tbsp. olive oil, divided
• ¾ tsp. kosher salt, divided
• ½ tsp. black pepper, divided
• 4 (6-ounce) skin-on salmon filet
• 8 tsp. whole-grain Dijon mustard
• 3 tbsp. panko (Japanese breadcrumbs)
• ¼ tsp. smoked paprika
• 2 tbsp. fresh tarragon, chopped

Instructions

1. Preheat oven to 275°F.
2. Line a rimmed baking sheet with parchment paper.
3. Single layer the asparagus on the baking sheet and toss with 2 tbsp. of olive oil, ⅓ tsp. of salt and ¼ tsp. of pepper.
4. Cook for 5 minutes.
5. In the meantime, season salmon filet with some salt and pepper. Spread 2 tsp. of the mustard on each filet.
6. In a small bowl combine the panko with the remaining 1 tbsp. of the olive oil and sprinkle over each filet with the smoked paprika.
7. After the asparagus have cooked for 5 minutes, place the salmon on the baking sheet, skin side down and return the pan in the oven for 14-16 minutes for a medium rare salmon. If you prefer your salmon well done cook for 20 minutes.
8. Plate salmon and asparagus, top each filet with chopped tarragon.

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