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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
570 g
Salmon Fillets, skinless
(Contains: Salmon)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
7 g
Parsley
3 unit(s)
Sweet Potato
2 unit(s)
Garlic, cloves
227 g
Broccoli
6 g
Lemon-Pepper Seasoning
(May contain traces of: Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Triticale, Peanuts, Tree nuts)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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 2 tbsp oil 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 1/2 tbsp oil, 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.
