Why You’ll Love This Recipe
This recipe offers a full meal in one pan, making it a convenient and time-saving choice for busy weeknights. The panko crust adds a delightful crunch to the salmon, while the roasted veggies bring out their natural sweetness. The dish is customizable, allowing you to switch up the vegetables or proteins to suit your taste. Plus, it comes together in just 35 minutes, making it both fast and flavorful.
Ingredients
- ½ cup panko breadcrumbs
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon dried thyme
- 1 lemon, zested
- 1 pint cherry tomatoes
- 1 large shallot, thinly sliced
- 8–10 oz. broccolini, cut into large chunks
- 1–2 tablespoons olive oil
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 1–1.5 pounds salmon (can also use halibut)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven: Heat the oven to 425°F (220°C).
- Make the panko topping: In a small bowl, mix the panko breadcrumbs, Dijon mustard, honey, olive oil, salt, thyme, and lemon zest until the panko is well coated. Set it aside.
- Prepare the vegetables: Line a sheet pan with parchment paper. Add the cherry tomatoes, shallot, and broccolini to the pan. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Toss until the veggies are coated.
- Add the salmon: Place the salmon fillets on the sheet pan. Top each fillet with the panko mixture, pressing it down gently. Let any extra panko fall around the salmon onto the veggies.
- Bake: Roast the salmon and vegetables in the oven for 20-25 minutes, or until the salmon is cooked through and the panko is golden brown. The vegetables should be softened.
- Serve: Squeeze fresh lemon juice over the dish and serve.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Swap the protein: Use halibut or another white fish if you prefer.
- Add more vegetables: Feel free to add other vegetables like bell peppers, zucchini, or asparagus.
- Gluten-free: Use gluten-free panko breadcrumbs for a gluten-free version.
- Spicy option: Add a sprinkle of red pepper flakes for some heat.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat gently in the oven or on the stovetop, adding a splash of water or broth to keep the vegetables moist.
FAQs
1. Can I use frozen salmon?
Yes, you can use frozen salmon. Just ensure it’s thawed before cooking for the best texture.
2. Can I make this dish in advance?
While this dish is best served fresh, you can prep the vegetables and salmon, then refrigerate them until you’re ready to cook.
3. Can I use a different type of vegetable?
Absolutely! Feel free to swap out the broccolini for asparagus, green beans, or any other veggies you prefer.
4. Is this recipe healthy?
Yes, this recipe is full of nutritious vegetables and lean salmon, making it a healthy, balanced meal.
5. Can I make this dish without the panko crust?
Yes, you can skip the panko crust if you prefer a simpler version of the dish.
6. Can I use regular mustard instead of Dijon?
Yes, you can use yellow mustard or any other mustard you have on hand.
7. How do I know when the salmon is cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
8. Can I substitute other fish for the salmon?
Yes, you can use halibut, cod, or any other mild, flaky fish.
9. How do I keep the panko crust crispy?
Ensure the panko is evenly spread and press it gently onto the salmon to create a good seal. Don’t overcook the fish to keep it tender and juicy.
10. Can I use other herbs instead of thyme?
Yes, rosemary, oregano, or even parsley would work well in place of thyme.
Conclusion
Sheet Pan Panko Crusted Salmon and Veggies is a simple, healthy, and flavorful meal that’s perfect for a busy weeknight. The combination of crispy salmon, tender roasted vegetables, and a light, lemony finish creates a satisfying dish that the whole family will love. Plus, with just one sheet pan, cleanup is a breeze. Whether you stick to the original recipe or get creative with your own variations, this dish is sure to become a favorite in your meal rotation.
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Sheet Pan Panko Crusted Salmon and Veggies
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Sheet Pan Panko Crusted Salmon and Veggies is a quick, healthy, and flavorful one-pan meal that combines crispy salmon with roasted vegetables like broccolini and cherry tomatoes. Perfect for busy weeknights, this easy recipe comes together in just 35 minutes and offers both delicious taste and minimal cleanup.
Ingredients
½ cup panko breadcrumbs
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon dried thyme
1 lemon, zested
1 pint cherry tomatoes
1 large shallot, thinly sliced
8–10 oz. broccolini, cut into large chunks
1–2 tablespoons olive oil
¾ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
1–1.5 pounds salmon (or halibut)
Instructions
-
Preheat the oven: Set the oven to 425°F (220°C).
-
Make the panko topping: In a small bowl, combine the panko breadcrumbs, Dijon mustard, honey, olive oil, salt, thyme, and lemon zest. Mix until the panko is well coated, then set aside.
-
Prepare the vegetables: Line a sheet pan with parchment paper. Add cherry tomatoes, shallot, and broccolini. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss the veggies to coat evenly.
-
Add the salmon: Place the salmon fillets on the sheet pan and top each with the panko mixture, pressing it down gently. Let the extra panko fall onto the veggies.
-
Bake: Roast the salmon and veggies for 20-25 minutes, or until the salmon is cooked through and the panko is golden brown. The veggies should be softened.
-
Serve: Squeeze fresh lemon juice over the dish before serving.
Notes
Swap the Protein: You can substitute halibut or other white fish for salmon.
More Veggies: Add bell peppers, zucchini, or asparagus for more variety.
Gluten-Free: Use gluten-free panko breadcrumbs for a gluten-free version.
Spicy Option: Add red pepper flakes for some extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
