Navidi's Lemon-Dill Salmon

Navidi's Lemon-Dill Salmon


• 3-4 skinless salmon filets (approx. 1 1/2 lbs.)

• 2 Tablespoons Navidi's Wild Fernleaf Dill Olive Oil

• 1 1/2 Tablespoons Navidi's Sicilian Lemon White Balsamic

• 1- 1 1/2 cups panko bread crumbs

• 1 bunch thin asparagus

• zest of 1 or 2 lemons

• 2 Tablespoons chopped fresh dill

• 3 Tablespoons softened butter

• salt and pepper, to taste

Directions: Start by thawing salmon safely in fridge and preheating oven to 350°.  Place asparagus on a sheet pan and salmon on top of asparagus and sprinkle with 2 tablespoons of Navidi's Dill Olive Oil and salt and pepper.  In a small bowl, combine butter, panko, Navidi's Sicilian Lemon Balsamic, chopped dill, and lemon zest until well-mixed. Spoon and pat mixture onto salmon filets until well-coated (a coat of about 1/2 inch).  Cook in oven for about 30 minutes (or longer, depending on thickness of salmon filets). Breadcrumb coating should be a golden brown when done. Enjoy!