HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Roasted Salmon And Broccoli
Crispy Roasted Salmon and Broccoli

Crispy Roasted Salmon and Broccoli

with Buttery Green Pea Rice and Lemony Mayo

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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 MerWheat/BléEgg/OeufMustard/MoutardeMilk/Lait

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

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

¾ tsp

Garlic Salt

¼ cup

Panko Breadcrumbs


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

227 g

Broccoli, florets

56 g

Green Peas

¾ cup

Basmati Rice

1 unit


Not included in your delivery

1 tbsp

Unsalted Butter*


½ tsp


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4058 kJ
Calories970 kcal
Fat54 g
Saturated Fat13 g
Carbohydrate85 g
Sugar5 g
Dietary Fiber7 g
Protein43 g
Cholesterol105 mg
Sodium900 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Medium Bowl
Small Bowl
Measuring Spoons
Baking Sheet
Aluminum Foil
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Bring 1 ¼ cups water (dbl for 4 ppl) 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.


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 4 ppl) in a small bowl. Season with pepper. Reserve 1 tbsp lemony mayo (dbl for 4 ppl) in another small bowl. (NOTE: This will be used in step 4.) Combine breadcrumbs with 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl and stir to combine.


Toss broccoli with 1/2 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) 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. 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.


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. (NOTE: Keep broccoli in middle of the oven while the broiler heats.) Return salmon to top of the oven and broil until breadcrumbs are golden, 1-2 min.


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