Sheet Pan Salmon and Asparagus Recipe

0 Preheat the oven to 425°F. 
1 Trim the woody ends off the asparagus and set it aside. 
2 In a small mixing bowl, combine the mayonnaise, mustard, maple syrup, and the zest from the lemon (save the rest of the lemon - you’ll use the juice for the asparagus). Stir in the breadcrumbs. 
3 Spray a large rimmed sheet pan with nonstick cooking spray or line it with foil or parchment. Arrange the salmon on the tray, either on the outside edges if using four fillets or on one side of the pan if using one piece of salmon. 
4 Season the top of the salmon lightly with ½ teaspoon kosher salt. Use a spoon to spread the Panko topping evenly over the tops of the salmon. Don’t worry if some of the breadcrumbs don’t stick or fall over the edges onto the sheet pan. 
5 Transfer the sheet pan to the oven and set a timer for 6 minutes. When six minutes have passed, remove the pan from the oven and add the asparagus to the empty space. Drizzle the asparagus with olive oil and season it with ½ teaspoon of salt.
6 Return the oven to the pan and continue cooking until the asparagus is tender and the salmon is cooked through (an instant read thermometer should register 130°F in the thickest part).
7 Slice the lemon in half and squeeze it over the asparagus (and the salmon if you’d like it to have some extra lemon flavor too).
8 Enjoy!