Crispy Sheet Pan Salmon with Lemony Asparagus and Carrots



4 (6-oz.) skin-on salmon fillets

1/4 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon chopped fresh dill

1 1/2 teaspoons lemon zest (from 1 lemon), divided

3/4 teaspoon kosher salt, divided

3/4 teaspoon black pepper, divided

1/4 cup panko (Japanese-style breadcrumbs)

Cooking spray

1/2 pound fresh asparagus, trimmed and halved crosswise

1 (8-oz.) pkg. small carrots with tops, cut lengthwise

2 tablespoons unsalted butter, melted

Lemon wedges


Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Place salmon, skin side down, on half of prepared baking sheet. Stir together mayonnaise, mustard, dill, 1 teaspoon of the lemon zest, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a medium bowl. Spread over salmon fillets in an even layer; top with panko, and press lightly to adhere. Spray with cooking spray.

Toss together asparagus, carrots, butter, and remaining 1/2 teaspoon each of lemon zest, salt, and pepper in a medium bowl. Place vegetables on empty side of baking sheet. Bake in preheated oven until salmon is cooked through and vegetables are tender, about 18 minutes. Serve with lemon wedges.