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.
/ serving 4 people
/ serving 4 people
Salmon Fillets(ContainsFish/Poisson, Seafood/Fruit de Mer)
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Add 2 1/2 cups water in a medium pot. Cover and bring to a boil over high heat. 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.
While rice cooks, zest then juice half the lemon. Cut remaining lemon into wedges. Stir mayo with lemon zest, 1/2 tsp garlic salt, 1 tsp lemon juice and 1 tsp sugar in a small bowl (NOTE: this is your lemony mayo). Season with pepper and set aside. Combine panko breadcrumbs with 1 tbsp oil in a medium bowl. Stir until breadcrumbs are evenly coated.
Toss broccoli with 1/2 tsp garlic salt and 2 tbsp oil on a foil-lined baking sheet. Season with pepper.
Pat salmon dry with paper towels. Season with salt and pepper. Arrange salmon fillets on another foil-lined baking sheet. Brush 2 tbsp lemony mayo over tops of salmon fillets. Sprinkle panko mixture over top, pressing gently to adhere.
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.
Fluff rice with a fork. Stir in peas and 2 tbsp butter until melted. Season with salt. Divide salmon, broccoli and rice among plates. Serve with lemony mayo on the side for dipping.