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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Parmesan Crusted Salmon Over Roasted Lemon Asparagus

A quick and easy Salmon recipe that is healthy and delicious. Even my kids love this recipe!

PREP TIME: 10 minutes

COOK TIME: 15 minutes

TOTAL TIME: 25 minutes

SERVINGS: 6 servings



4 cloves Garlic, finely chopped

1/3 cup finely grated Parmesan Cheese

2/3 cup Panko Breadcrumbs

1 tablespoon finely sliced Chives

1 1/2 teaspoon Lemon Zest

2 teaspoons Olive Oil

6 (6 ounce) Center Cut Salmon Fillets, skin removed.

3 tablespoons Butter, melted

1 tablespoon Dijon Mustard

2 cloves Garlic, grated

Kosher Salt, to taste

Freshly Ground Black Pepper, to taste


2 tablespoons Butter

1 Shallot, minced

2 cloves Garlic, minced

1 cup Dry White Wine

1 cup Heavy Cream

1 tablespoon thinly sliced Chives

Lemon Wedges, to serve


1 bunch Asparagus, ends trimmed and rinsed well

2 tablespoon Olive Oil

1 lemon, juiced

Kosher Salt, to taste (about 1 teaspoon)

Freshly Ground Black Pepper, to taste (about 1/2 teaspoon)



1 Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper.

2. In a small mixing bowl, combine the 4 garlic cloves, parmesan cheese, panko breadcrumbs, chives and lemon zest. Stir in the olive oil. Set aside.

3. In another small bowl, combine melted butter, mustard and grated garlic.

4. Place the salmon on the prepared sheet tray and brush the top generously with garlic butter mixture. Season with salt and pepper. Press the panko Parmesan mixture into the tops and sides of the salmon. Roast the salmon for 15 minutes, until cooked through and golden brown on top.


1 Line a second baking tray with parchment paper.

2. In a large bowl, place the trimmed and washed asparagus, shaken of excess water.

3. Drizzle with the olive oil, lemon juice, salt and pepper. Toss vigorously to evenly to coat all of the asparagus pieces.

4. Place in a single layer onto the baking tray and roast for 15 minutes or until tender crisp.


1. Melt the butter in a medium saucepan over medium heat. Add the shallot and garlic and saute until translucent. Season with salt and pepper.

2. Add the wine and reduce by 3/4. Once reduced, stir in the cream and reduce for 3 minutes, until the sauce is thick enough to coast the back of a spoon.

3. Taste for seasoning, adjust accordingly. Stir in the chives.


1. Layer 1/6 of the asparagus on to 6 separate plates. Place one salmon fillet diagonally over the asparagus. Drizzle each salmon fillet with 1/6 of the white wine sauce. Serve with lemon wedges and enjoy.

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