Ingredients
- 1 c Panko Breadcrumbs
- Zest of 1 Lemon (optional)
- 2 tbsp. Chopped Fresh Parsley
- 1 Clove Garlic, Chopped
- Pinch of Tony's Original Creole Seasoning
- 1 tsp. Olive Oil
- 16 oz Bag of Chickpea, Drained
- 1 lb Asparagus, Trimmed
- 3 tbsp. Tony's Ranch Dressing
- 3 tbsp. Tony's Ranch Dressing
- 24 oz Boneless Skinless Salmon Filet or 4 Boneless Skinless Chicken Breasts
Instructions
- Heat the oven to 350 degrees.
- In a small bowl combine the panko, lemon zest, parsley, garlic, Tony's Original Creole Seasoning and oil. Set aside.
- Place the drained chickpeas and asparagus in a large ovenproof skillet. Add 1 tablespoon of Tony's Ranch Dressing. Stir to combine.
- Place the salmon filets on top of the vegetables. Spread the remaining Tony's Ranch Dressing on top of the salmon. Sprinkle over reserved panko combination.
- Transfer to the oven and cook until the asparagus is tender and the chickpeas are heated through.
- Remove from the oven and serve once salmon reaches 130-145 degrees or the chicken reaches 165 degrees.