Ingredients

• 1/4 cup olive oil, divided
• 1 1/3 pounds salmon fillet
• salt and ground black pepper to taste
• 1 pound fresh asparagus, trimmed
• 2 cloves garlic
• 1/3 cup grated Parmesan cheese
• 1/3 cup chopped fresh basil
• 1 tablespoon lemon juice
• 1 tablespoon fresh lemon thyme
• 1 lemon, zested
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup fresh bread crumbs

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Instructions

1. Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan.
2. Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon.
3. Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed.
4. Top salmon with herb mixture, forming a crust.
5. Set Panasonic Countertop Induction Oven to "Auto Cook". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.