HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Panko Crusted Salmon
Baked Panko Crusted Salmon

Baked Panko Crusted Salmon

with Lemony Roasted Sweet Potatoes and Broccoli

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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!

Allergens:Seafood/Fruit de MerFish/PoissonEgg/OeufSulphites/SulfiteMustard/MoutardeWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

¼ cup

Panko Breadcrumbs


7 g


340 g

Sweet Potato

3 g


227 g

Broccoli, florets

½ tbsp

Lemon-Pepper Seasoning


Not included in your delivery

1.25 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Calories630 kcal
Fat34 g
Saturated Fat7 g
Carbohydrate46 g
Sugar9 g
Dietary Fiber7 g
Protein430 g
Cholesterol15 mg
Sodium430 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Medium Non-Stick Pan
Shallow Dish
Instructionsarrow up iconarrow up icon

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.