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Crispy Roasted Salmon and Broccoli

Crispy Roasted Salmon and Broccoli

with Buttery Green Pea Rice and Lemony Mayo

20-MIN MEAL
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Crunchy golden breadcrumbs make this easy baked salmon a fast family favourite! Our DIY lemony mayo is great dolloped onto the salmon and as a dipper for broccoli.

Allergens:Fish/PoissonSeafood/Fruit de MerSulphites/SulfiteWheat/BléEgg/OeufMustard/MoutardeMilk/Lait

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

Preparation Time20 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

1.5 tsp

Garlic Salt

(ContainsSulphites/Sulfite)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

4 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

227 g

Broccoli, florets

56 g

Green Peas

¾ cup

Basmati Rice

1 unit

Lemon

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)4058 kJ
Calories970 kcal
Fat54 g
Saturated Fat13 g
Carbohydrate82 g
Sugar5 g
Dietary Fiber6 g
Protein43 g
Cholesterol40 mg
Sodium1110 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Small Bowl
Measuring Spoons
Baking Sheet
Aluminum Foil
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 ¼ cups water (dbl for 4ppl) water to a boil in a covered medium pot. Add the rice to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. When rice is done, remove from heat and add peas. Cover and set aside.

2

While rice cooks, zest, then juice half the lemon. Cut remaining lemon into wedges. Stir together mayo, lemon zest, 1/2 tsp lemon juice, 1/2 tsp sugar and 1/4 tsp garlic salt (dbl all for 4ppl) in a small bowl. Season with pepper. Reserve 1 tbsp lemony mayo (dbl for 4ppl) to coat salmon and set aside. In a medium bowl, combine breadcrumbs with 1/2 tbsp oil (dbl for 4ppl) and stir to combine.

3

On a foil-lined baking sheet, toss broccoli with 1/2 tsp garlic salt and 1 tbsp oil (dbl both for 4ppl). Season with pepper.

4

Pat salmon dry with paper towels. Season with salt and pepper. Arrange salmon fillets on another foil-lined baking sheet. Divide the reserved lemony mayo (in the small bowl) among salmon fillets and spread over tops. Divide panko mixture over top of salmon fillets, pressing gently to adhere.

5

Bake broccoli in the middle of the oven until almost tender, 10-12 min. Bake salmon in the top of the oven until cooked through, 10-12 min. Remove salmon from the oven and preheat broiler to high (keep broccoli in middle of the oven while broiler preheats) Return salmon to top of the oven and broil until breadcrumbs are golden, 1-2 min.

6

Fluff rice with a fork. Stir in 1 tbsp butter (dbl for 4ppl) until melted and combined. Divide salmon, broccoli and rice between plates. Serve with lemony mayo on the side for dipping.