Baked Mustard-Crusted Salmon with Asparagus and Tarragon

epicurious.com

Tiffany S

1 bunch thin asparagus (about 1 pound), trimmed

3 tablespoons olive oil, divided

¾ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

4 (6-ounce) skin-on salmon fillets

8 teaspoons country-style or whole-grain Dijon mustard

3 tablespoons panko (Japanese breadcrumbs)

¼ teaspoon smoked paprika

2 tablespoons chopped fresh tarragon

Directions at epicurious.com

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