Instructions

• Preheat the oven to 450°F (230°C).
• Thaw the fish if it's frozen. Rinse the fish and pat it dry with paper towels. Drizzle the fish with orange juice, then sprinkle with salt and pepper.
• In a shallow dish, combine the panko bread crumbs, peanuts, parsley, olive oil, garlic, and orange peel. Mix these ingredients well to combine.
• Dip each piece of fish into the peanut mixture, ensuring it's coated thoroughly by turning and pressing gently.
• Place the coated fish fillets in a single layer in a baking dish. Pour the chicken broth into the dish around the fish, but not over it.
• Place the dish into the hot oven and bake for 8 to 12 minutes, or until the fish begins to flake easily when tested with a fork.
• Place the asparagus next to the salmon for the final 5 minutes of baking.
• Remove the dish from the oven and serve immediately.