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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.

Tags:Easy Clean-upQuick
Allergens:Seafood/Fruit de MerFish/PoissonSulphites/SulfiteWheat/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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

1 tsp

Garlic Salt

(ContainsSulphites/Sulfite)

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

4 tbsp

Mayonnaise

(ContainsEgg/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
per serving
per 100g
Calories940 kcal
Fat52 g
Saturated Fat13 g
Carbohydrate85 g
Sugar5 g
Dietary Fiber7 g
Protein40 g
Cholesterol95 mg
Sodium1250 mg
Utensils
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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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 rice and peas to the boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

2

While rice cooks, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any 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). Set aside to use in step 4. Combine breadcrumbs with 1/2 tbsp oil (dbl for 4 ppl) in a medium bowl.

3

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.

4

Pat salmon dry with paper towels. Season with remaining garlic salt and pepper. Arrange salmon fillets on another foil-lined baking sheet. Coat only the salmon tops with reserved lemony mayo (from step 2) over tops of salmon fillets. Working with one piece of salmon at a time, press the mayo-coated side into the panko mixture.

5

Roast 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, then preheat broiler to high. (NOTE: Keep broccoli in the middle of the oven while broiler preheats.) Return salmon to the top of the oven and broil until breadcrumbs are golden, 1-2 min. (TIP: Keep an eye on the breadcrumbs so that they don't burn!)

6

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