Get ready to transform your dinner routine with a show-stopping dish that combines the rich, buttery texture of salmon with a bold, zesty horseradish crust that'll make your palate dance! This isn't just another seafood recipe - it's a culinary adventure that promises to elevate your home cooking from ordinary to extraordinary. Imagine perfectly roasted salmon with a crispy, tangy crust paired with tender asparagus, all prepared in just 30 minutes - this is gourmet dining without the restaurant price tag!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1/4 cup prepared horseradish
- 1/2 cup breadcrumbs
- 2 tablespoons Dijon mustard
- 1 pound asparagus
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Trim the woody ends of the asparagus spears by snapping off the tough bottom portion. Arrange the asparagus in a single layer on one side of the prepared baking sheet.
- Drizzle the asparagus with olive oil and season generously with salt and pepper. Toss to ensure even coating.
- Pat the salmon fillets dry with paper towels to remove excess moisture, which helps the crust adhere better.
- In a small mixing bowl, combine prepared horseradish and Dijon mustard, stirring until well blended.
- Spread the horseradish-mustard mixture evenly over the top of each salmon fillet, creating a thin but complete coating.
- In another bowl, mix breadcrumbs with a pinch of salt and pepper. Sprinkle the seasoned breadcrumbs over the horseradish-mustard layer, pressing gently to help the crumbs adhere.
- Place the salmon fillets on the same baking sheet next to the asparagus, ensuring they are not overcrowded.
- Drizzle a small amount of olive oil over the salmon and asparagus to help with browning and add extra flavor.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let the salmon rest for 2-3 minutes before serving to allow the juices to redistribute.
- Plate the salmon fillets alongside the roasted asparagus and serve immediately while hot.
Tips
- Pat your salmon fillets completely dry before applying the horseradish mixture to ensure a crispy, golden crust.
- Use fresh, high-quality horseradish for the most vibrant flavor profile.
- Don't overcrowd the baking sheet - this ensures even cooking and beautiful browning.
- Check salmon doneness by its internal temperature (145°F) or by how easily it flakes with a fork.
- Let the salmon rest for 2-3 minutes after cooking to help retain its moisture and juiciness.
- For extra crunch, consider using panko breadcrumbs instead of regular breadcrumbs.
- If you prefer less heat, you can mix the horseradish with a bit of sour cream to mellow its intensity.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 16g
Protein: 10g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 18mg
