One Pan Dinner: Crusted Salmon with Roasted Broccoli and Potatoes
This is such an easy dinner to make – great for busy weeknights when you get home late or want to cook fast and chance the sun.
salmon filets – this recipe is for 2-3 filets
¼ cup lemon juice
1 cup mayonnaise (could sub for Greek yogurt – although I haven’t tried this)
salt and pepper
1 clove minced garlic or couple shakes of garlic powder
1 cup panko bread crumbs (if you are GF you could sub for finely chopped pecans or coconut)
1 cup grated parmesan
1 tablespoon lemon rind (optional)
quartered potatoes – I usually use red potatoes but any kind would work
salt and pepper
Preheat oven to 375
Line a baking sheet with foil and spray/grease it
In a mixing bowl, combine broccoli, potatoes, olive oil and salt/pepper. Toss to coat.
Arrange broccoli and potatoes around edge of pan, leaving middle open for salmon.
In a small mixing bowl, combine mayonnaise, lemon juice, garlic, salt/pepper.
In another mixing bowl, combine panko, parmesan and lemon rind.
Place salmon in middle of pan and season lightly with salt and pepper.
Using a spoon, coat the fish with the wet mayo mixture. I like to cover the tops and sides. Don’t put it on too thick – you’ll lose the ‘crusted’ effect. (If you made too much, this can stay in the fridge for a week and is good on chicken, too!)
Cover the fish with the panko mixture.
Bake for roughly 30 minutes, depending on the size of your filets and the thickness of your potatoes.
switch it up: if you’re wanting a more Asian-style taste, skip the lemon juice and add soy sauce to the mayo. Skip the parm and just coat with panko.