Mustard-Dill Salmon with Crispy Asparagus Fries

INGREDIENTS

1 large egg

Kosher salt

Pepper

1 c. panko

1 oz. Parmesan, grated (1/2 cup)

1 lb. asparagus (medium thickness), trimmed

2 tbsp. Dijon mustard

1 tbsp. whole-grain mustard

3 tbsp. fresh lemon juice

1 1/4 lb. skinless salmon fillet, cut into 4 pieces

1/2 c. mayonnaise

2 tbsp. chopped dill, plus more for topping 

DIRECTIONS

1. Heat oven to 425°F. In a shallow bowl, beat egg and 1/4 teaspoon each salt and pepper. Place flour in another shallow bowl. In a large bowl, combine panko and Parmesan. Working in batches, coat asparagus in flour, dip into egg, then coat in panko mixture, pressing to adhere. Place on a large rimmed baking sheet. Roast until golden brown and crisp, 12 to 15 minutes. 
2. Meanwhile, in a small bowl, combine mustards and 2 tablespoon lemon juice. Season salmon with 1/4 teaspoon salt and 1/2 teaspoon pepper and place on a second baking sheet lined with nonstick foil. Spread mustard sauce evenly over tops of fish. Roast until opaque throughout, 10 to 12 minutes.
3. In a small bowl, combine mayonnaise, dill, and remaining tablespon lemon juice. Serve salmon with asparagus and dill mayonnaise. Top with more dill if desired.