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Baked Panko Crusted Salmon
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Baked Panko Crusted Salmon

Baked Panko Crusted Salmon

with Lemony Roasted Sweet Potatoes and Broccoli

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 Mer
Fish
Egg
Sulphites
Mustard
Wheat

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

7 g

Parsley

340 g

Sweet Potato

3 g

Garlic

227 g

Broccoli, florets

½ tbsp

Lemon-Pepper Seasoning

(Contains Sulphites)

Not included in your delivery

1.25 tbsp

Oil*

0.13 tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2427 kJ
Calories580 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate46 g
Sugar9 g
Dietary Fiber7 g
Protein35 g
Cholesterol5 mg
Sodium380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Garlic Press
Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Medium Non-Stick Pan
Shallow Dish

Instructions

PREP
1

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.

ROAST VEGGIES
2

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.

MAKE PARSLEY MAYO
3

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.

TOAST PANKO
4

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 AND COOK SALMON
5

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.**

FINISH AND SERVE
6

Toss the roasted veggies with the remaining parsley. Divide the roasted veggies and panko-crusted salmon filets between plates.