Parmesan-Crusted Baked Salmon
with Buttered Rice and Lemony Mayo
Beautiful salmon fillets topped with Parmesan and a generous heap of herbed panko bake to perfection! A touch of lemon mayo takes this fish dinner to the next level, and basmati rice and green beans are simple, satisfying sides.
Ingredients: Salmon fillets • Green beans • Basmati rice • Lemon • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Garlic powder.
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
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Lemon
2 g
Garlic Powder
(May contain traces of: Wheat, Sesame, Soy, Sulphites, Mustard, Tree nuts, Triticale, Milk, Peanuts)
¾ cup
Basmati Rice
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Wheat, Gluten, Sesame, Soy, Sulphites, Mustard, Tree nuts, Milk, Egg, Fish, Crustaceans)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Wheat, Gluten, Sesame, Soy, Sulphites, Mustard, Milk, Fish, Crustaceans)
170 g
Green Beans
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
¼ tsp
Pepper*
½ tsp
Sugar*
½ tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- In a medium pot, stir together rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a simmer over high heat.
- Once simmering, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, zest, then juice half the lemon (use whole lemon for 4 portions).
- To a small bowl, add 2 tbsp (4 tbsp) butter. Microwave for 3-5 seconds, or until melted.
- Add panko, lemon zest and half the garlic powder to the melted butter. Season with salt and pepper. Stir to coat.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Arrange on a parchment-lined baking sheet.
- Sprinkle Parmesan over salmon then top with panko mixture, pressing down gently to adhere.
- Bake in the top of the oven until crust is golden-brown and salmon is cooked through, 10-12 min.**
- Meanwhile, trim green beans.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then green beans.
- Cover and cook, stirring occasionally, until golden-brown, 4-6 min.
- Season with salt, pepper and remaining garlic powder. Cook, stirring often, until fragrant, 30 sec.
- Meanwhile, to another small bowl, add mayo, 2 tsp (4 tsp) lemon juice and 1/2 tsp (1 tsp) sugar.
- Season with salt and pepper, then stir to combine.
- Add 1 tbsp (2 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.
- Divide buttered rice and green beans between plates.
- Top rice with baked salmon.
- Drizzle lemony mayo over top.
If you've opted to get salmon, prep and cook the salmon in the same way the recipe instructs you to prep and cook the tilapia.**
