Direction

1. Preheat oven to 400 degrees. Arrange thinly sliced lemons in a single layer on a baking sheet. Lay salmon filets over lemons leaving a little bit of space in between each one.
2. Arrange cherry tomatoes and asparagus around salmon filets. Season with fine sea salt and pepper.
3. Place panko bread crumbs and walnuts in a small bowl, stir. Evenly distribute panko-walnut mixture onto the tops of the the salmon and gently pat down.
4. Top asparagus with asiago cheese.
5. Place in the oven for 15 minutes, or until tops are browned and salmon flakes easily with a fork. If the tops start to brown before the fish is cooked, loosely place a leaf of aluminum foil over top.
6. Remember, if you start to see white oozing from your salmon, it is approaching being overcooked.
7. Remove and serve immediately.