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:
Salmon
Egg
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
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Salmon Fillets, skinless

(Contains Salmon)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

7 g

Parsley

2 unit(s)

Sweet Potato

1 unit(s)

Garlic, cloves

227 g

Broccoli

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

Not included in your delivery

0.13 tsp

Salt and Pepper*

1.25 tbsp

Oil*

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Nutrition Values

Calories680 kcal
Fat38 g
Saturated Fat7 g
Carbohydrate51 g
Sugar10 g
Dietary Fiber9 g
Protein36 g
Cholesterol105 mg
Sodium610 mg
Trans Fat0.1 g
Potassium1550 mg
Calcium175 mg
Iron3 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

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

Instructions

PREP
1

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.