Herb-Crusted Salmon

with Roasted Asparagus & Zucchini-Freekeh Salad

25 MIN

4 Servings

From the Test Kitchen

Freekeh, or durum wheat harvested young, is an ancient grain with a pleasantly earthy, toasty taste. In this recipe, we’re combining freekeh with zucchini, garlic, Parmesan and lemon juice to make a satisfying side for our roasted salmon fillets. For layers of flavor and texture, we’re spreading Dijon mustard onto the fillets, then coating them with parsley and panko—a Japanese breadcrumb prized for its light crunch. Roasted springtime asparagus rounds out this fresh, seasonal meal.

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Nutrition

PER SERVING
Calories

625 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Finely chop the parsley leaves and stems. Snap off and discard the tough, woody stem ends of the asparagus. Peel and finely chop the garlic. Medium dice the zucchini. Quarter and deseed the lemon.

2 Cook the freekeh:

Add the freekeh to the pot of boiling water. Cook 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

3 Toast & season the breadcrumbs:

While the freekeh cooks, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the breadcrumbs and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until golden brown. Transfer to a medium bowl and add half the parsley. Stir to combine and season with salt and pepper to taste. Wipe out the pan.

4 Roast the salmon & asparagus:

While the freekeh continues to cook, line a sheet pan with aluminum foil; drizzle with oil. Place the asparagus on the prepared sheet pan. Drizzle with a little more oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer on 1 side of the sheet pan. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Place the seasoned fillets on the other side of the sheet pan, skin sides down. Spread a thin, even layer of the mustard onto each seasoned fillet; top with an even layer of the seasoned breadcrumbs (pressing to adhere). Roast 8 to 10 minutes, or until the salmon is cooked to your desired degree of doneness and the asparagus is slightly softened. Transfer to serving dishes.

5 Cook the zucchini:

While the salmon and asparagus roast, in the pan used to toast the breadcrumbs, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened and fragrant. Remove from heat.

6 Finish the freekeh salad & serve your dish:

Add the cooked zucchini, cheese, remaining parsley and the juice of all 4 lemon wedges to the pot of cooked freekeh. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish. Serve with the roasted salmon fillets and asparagus. Enjoy!