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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!

Tags:Family
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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

2 tbsp

Mayonnaise

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

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

7 g

Parsley

340 g

Sweet Potato

3 g

Garlic

227 g

Broccoli, florets

½ tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

Not included in your delivery

1.25 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2427 kJ
Calories580 kcal
Fat29 g
Saturated Fat6 g
Carbohydrate46 g
Sugar9 g
Dietary Fiber7 g
Protein35 g
Cholesterol5 mg
Sodium380 mg
Utensils
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
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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.

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.

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.

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.

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.**

6

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