Ingredients for 4 servings
1 1/4 lb. skinless salmon fillet, cut into 4 pieces
1  egg
salt and pepper to taste
1 c. panko
1 oz. Parmesan, grated (1/2 cup)
1 lb. asparagus, trimmed
3 tbsp. fresh lemon juice
1/2 c. mayonnaise
2 tbsp. chopped dill for topping
Heat oven to 200°C. 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.
Meanwhile, season salmon with 1/4 teaspoon salt and 1/2 teaspoon pepper and place on a second baking sheet lined with nonstick foil. Roast until opaque throughout, 10 to 12 minutes.
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.