Flaky salmon fillets, crusted in herby panko come together to create these delicious oven-roasted fish. Lemony roasted sweet potatoes and crisp broccoli finish off this refreshing meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut sweet potatoes into 1/2-inch thick wedges. Cut the broccoli into bite-sized pieces. Peel, then mince or grate the garlic. Pat the salmon dry with paper towels. Season with salt and pepper.
Arrange the sweet potatoes and broccoli on a parchment-lined baking sheet. Toss with 1 tbsp oil (dbl for 4ppl) and half the lemon-pepper seasoning. Season with salt. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown and tender, 18-20 min.
While the veggies roast, finely chop the parsley. Stir together the mayonnaise, garlic, half the parsley and remaining lemon-pepper seasoning in a small bowl. Set aside.
Heat a medium non-stick pan over medium-high heat. Add 2 tsp oil (dbl for 4 ppl), then the panko. Toast, stirring often, until golden-brown, 2-3 min. Transfer to a shallow dish.
Coat only the salmon tops with the parsley-mayo. Working with one piece of salmon at a time, press the mayo-coated side into the panko. Set aside on another parchment-lined baking sheet. Roast in the top of the oven, until salmon is cooked through, 10-12 min.**
Toss the roasted veggies with the remaining parsley. Divide the roasted veggies and panko-crusted salmon filets between plates.