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
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Preheat the oven: Set the oven to 425°F (220°C).
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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.
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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.
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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.
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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.
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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
