Crispy Sheet Pan Salmon with Lemony Asparagus and Carrots - Talley Farms Box

Ingredients

• Dinner
• 4 (6-oz) skin-on salmon fillets
• 1/4 cup mayonnaise
• 2 Tbsp Dijon mustard
• 1 Tbsp chopped fresh dill or 1 tsp dried
• 2 tsp lemon zest from 1 lemon
• 3/4 tsp salt
• 3/4 tsp pepper
• 1/4 cup panko
• 1 lb fresh asparagus, trimmed and halved crosswise
• 3-4 carrots, quartered lengthwise (depending on size) and cut into 2-inch sticks
• 2 Tbsp unsalted butter, melted
• Asparagus
• Fall Vegetable Sheet Pan Roast
• Persimmon Salad
• Ruth’s Pasta Broccoli Dish