Crispy Pesto-Crusted Salmon with Garlic Butter Asparagus

If you're looking for a weeknight dinner that feels a little fancy without all the fuss, this pesto-crusted salmon with garlic butter asparagus is the answer. It’s packed with vibrant flavors—herby pesto, zesty lemon, crunchy cornflake crust, and buttery vegetables—all coming together in under 30 minutes.

Skip to recipe

Whether you're cooking for guests or just want to treat yourself, this dish delivers restaurant-quality results with minimal effort. One pan, simple ingredients, and zero stress—this is your new go-to when you want something special in a snap.

Disclaimer: this is nothing for the weak hearted ones out there. This section contains references to violence, blood and sexual assault. Please proceed with caution, or skip this part if content like that may be distressing for you: skip.

“Let go of me”, I heard her voice echo through the street. I knew this voice very well. It belonged to my friend with whom I’ve just spent hours in the club enjoying the music and drinks - indulging the beautiful men, getting lost in the moment.

Now it was my friend who turned into the object of desire - surrounded by three men all double the size of her. 

One of the men was holding her by her wrist, trying to pull her closer to him. 

“Playing hard to get”, he babbled, his speech so slurred, it was barely comprehensible. 

She tried to yank his hands off her - put all her strength and weight into the movement. But it didn’t help - his grip was too strong. Shock was written all over her face when she realized that she couldn’t get him off - when she realized what was yet to come upon her. 

But I wouldn’t let anything happen to her - wouldn’t let this pig live out his disgusting fantasies on her. 

I didn’t need to gather my confidence or courage to step out of the safe darkness of the street - it was now or never. Fight or flight - life or death. 

Adrenaline was pumping through my body - my heart rate increasing with every step I took to get closer to her. When I finally reached her, I didn’t hesitate - didn’t waste a single second. 

He was so drunk, he didn’t even see me coming. Before his friends could warn him I was already all over him, tackling him to the ground. He was lying on his back, unable to move, like a beetle that couldn’t turn around and crawl away. 

I quickly got back up on my feet - taking advantage of the moment of surprise. He tried to get up too - put all his strength and energy into the movement.

But it didn’t help - he was too drunk. I moved a step closer to him - placed myself right next to his face. My stilettos staring right at him. Shock was written all over his face when he realized that he couldn’t escape - when he realized what was yet to come upon him.

But no one was there to help him - his friends had already made a run for it. 

Yet again, I didn’t need to gather my confidence or courage to take the final step.

I put all my weight on my left leg and lifted my right foot off the ground.And with one swift movement, I pierced my stiletto right through his throat

I could feel the crack of his spine rattle through my leg - could feel the life leaving his body.

Then I yanked my foot out of his throat, swiped the blood off on his jacket and fell into the arms of my friend.

The salmon stays juicy under its golden topping, while the asparagus adds just the right bite on the side. Serve it all with a scoop of fluffy rice, and you’ve got a wholesome, impressive meal that’s perfect for guests or a cozy night in.

Ready to make your kitchen smell amazing? Let’s dive in.

Ingredients

for the salmon:

600 g salmon

2 tbsp butter (melted)

200 g pesto 

1 bunch of dill

1 lemon - zest and slices

1 cup of cornflakes

Salt

Pepper

for the asparagus:

400 g green asparagus

2-3 garlic cloves

2 tbsp butter

Method

1. First, prepare the crust. Blend the cornflakes until they are finely crushed. Add the lemon zest, dill and melted butter and mix well. 

2. Preheat the oven to 200 °C and prepare some rice. Put lemon slices on a baking tray that’s lined with parchment paper and put the salmon on top of the lemon slices. 

3. Put salt and pepper on the salmon before putting the pesto on. 

4. Add the mix for the crust on top of the pesto and bake the salmon for around 18-20 min at 200 °C

5. While the salmon is baking, prepare the asparagus. Wash the asparagus and remove the ends

6. Heat up the butter in a pan, add the asparagus and peeled garlic cloves to the pan. 

7. Fry the asparagus for about 5–7 minutes over medium-high heat, turning occasionally, until tender and slightly browned.

8. Serve the salmon together with the asparagus and rice.

Enjoy!