Herb-Crusted Baked Salmon with Roasted Garlic Asparagus

Preheat the oven to 400°F (200°C).

Trim the woody ends from 1 bunch of asparagus and place on a baking sheet. Mince 2 garlic cloves and toss with the asparagus, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Pat the 3 salmon fillets dry with paper towels and place on a separate parchment-lined baking sheet.

In a small bowl, combine 1 tablespoon Dijon mustard with 1 tablespoon olive oil, 1/4 teaspoon salt, and remaining minced garlic (2 cloves). Spread this mixture evenly over the top of each salmon fillet.

In another bowl, mix 1/3 cup panko breadcrumbs with finely chopped herbs (1/4 cup parsley, 2 tablespoons dill, and 1 tablespoon thyme), 1 teaspoon lemon zest, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Press the herb-breadcrumb mixture onto the mustard-coated salmon fillets, ensuring even coverage.

Place both the salmon and asparagus in the oven. Bake the asparagus for 12-15 minutes until tender-crisp, and the salmon for 15-18 minutes until it flakes easily with a fork.

While everything is baking, halve 1 cup of cherry tomatoes and prepare the sauce by heating 1 tablespoon olive oil in a small saucepan over medium heat.

Add 1 tablespoon capers to the saucepan and cook for 30 seconds, then add 1/4 cup white wine and simmer for 2-3 minutes until slightly reduced.

Add the juice from half the lemon to the sauce, then remove from heat.

Once the asparagus is done, toss with the halved cherry tomatoes.

Serve the herb-crusted salmon with the roasted garlic asparagus and tomatoes on the side, drizzle with the caper-wine sauce, and garnish with lemon wedges from the remaining half lemon.