SHEET PAN CIAO BELLA SALMON AND ASPARAGUS FRIES
2-2 ½ pounds salmon filets
½ teaspoon salt
¼ teaspoon black pepper
3-4 tablespoons olive oil
The Asparagus Fries:
1-pound asparagus spears (not too thin)
1 cup panko breadcrumbs
1 cup grated parmesan cheese
¼ teaspoon salt
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and coat with non-stick spray.
Cut your salmon into portion size pieces. Season with the salt and pepper and then rub the Ciao Bella seasoning over the tops of the filets.
Cut the woody ends off the asparagus spears, about 1/3 of the way up from the bottom of each spear.
Beat the egg in a pie plate or shallow baking dish and combine the breadcrumbs and parmesan in another dish to create a breading station.
Dip the asparagus in the egg and then press into the crumb mixture to fully coat. Gingerly place the coated spears on the foil, taking care not to knock off the crumbs. Repeat with the remaining spears. Drizzle the olive oil, generously, over the tops of the asparagus and salmon.
Bake for 12-15 minutes until the salmon is flakes easily with a fork and the asparagus fries are golden brown and crispy. Season the ‘fries’ with salt as soon as they come out of the oven.