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Preheat your oven to 275 degrees Fahrenheit.
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Line a rimmed baking sheet with parchment paper or foil. The salmon skin will stick to the pan if it is not properly lined.
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Toss the trimmed asparagus in a mixing bowl with 2 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange the asparagus in one layer on one half of the baking sheet and bake for 5 minutes.
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While the asparagus is cooking, spread 2 tsp Dijon mustard on the top of each salmon fillet and then sprinkle them with the remaining salt and pepper.
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Toss the panko bread crumbs in a small bowl with 1 tbsp of olive oil and sprinkle the mixture on top of the Dijon mustard, on the salmon fillets. Dust the bread crumbs with the smoked paprika. (If you don't have smoked paprika, regular paprika will work just fine.)
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After the asparagus has cooked for 5 minutes, remove it from the oven and place the salmon fillets skin side down on the other side of the baking sheet. Put the sheet back in the oven and cook for another 15 minutes or until the salmon is medium rare (firm to the touch but still pink in the center) and the asparagus is tender.
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Divide the salmon and asparagus among 4 plates and garnish with fresh tarragon.