Herb-Crusted Salmon with Spring Garden Medley

### **Components & Ingredients**

**1. The Herb-Crusted Salmon**

* 4 salmon fillets (6 oz each), skin-on

* 1 tbsp olive oil

* **Crust:**

* 1/2 cup Panko breadcrumbs

* 1/4 cup fresh herbs, finely chopped (parsley, dill, and chives work best)

* 2 tbsp Parmesan cheese, grated

* 2 tbsp melted butter

* 1 lemon, zested

**2. The Spring Garden Medley**

* 1 bunch fresh asparagus, woody ends trimmed

* 1 tbsp olive oil

* Salt and pepper

**3. The Avocado Mousse**

* 2 ripe avocados

* 2 tbsp Greek yogurt (or sour cream)

* 1 tbsp lime juice

* Salt to taste

**4. Garnish**

* Fresh lemon curls

* Red chili, finely diced or thinly sliced (optional)

---

### **Instructions**

#### **Step 1: Prepare the Avocado Mousse**

1. In a food processor, blend the avocado flesh, Greek yogurt, lime juice, and a pinch of salt until perfectly smooth and airy.

2. Transfer to a piping bag fitted with a star tip and refrigerate until ready to serve.

#### **Step 2: Prepare the Herb Crust and Salmon**

1. Preheat oven to **400°F (200°C)**.

2. In a small bowl, mix together the Panko, chopped herbs, Parmesan, melted butter, and lemon zest until it resembles wet sand.

3. Pat the salmon fillets dry with paper towels and season with salt and pepper.

4. Heat olive oil in an oven-safe skillet over medium-high heat.

5. Place the salmon in the pan, **skin-side down**, and sear for **3 minutes** until the skin is crispy.

6. Flip the fillets over. Press a generous amount of the herb crust mixture onto the top of each fillet.

#### **Step 3: Roast the Salmon**

1. Transfer the skillet (or transfer fillets to a baking sheet) into the preheated oven.

2. Roast for **6-8 minutes**, or until the salmon is cooked to your desired doneness and the crust is golden brown.

#### **Step 4: Grill the Asparagus**

1. While the salmon roasts, toss the asparagus with olive oil, salt, and pepper.

2. Grill over medium-high heat for **4-5 minutes** until tender-crisp.

#### **Step 5: Plating**

1. Lay a bed of grilled asparagus in the center of the plate.

2. Place the herb-crusted salmon fillet on top of the asparagus.

3. Pipe 3-4 neat rosettes of the avocado mousse around the salmon.

4. Garnish with fresh lemon curls and a few dots of red chili for color and heat.