Recipe by Sara Goldstein

Herb Panko-Crusted Salmon

Print
Parve Parve
Easy Easy
3 Servings
Allergens

Contains

- Gluten - Wheat
50 Minutes
Diets

This herb panko salmon is light, fresh, and delicious! Perfect for a summertime no-fuss meal.   Find more sheet pan fish dinners perfect for the 9 Days!

Ingredients

Vegetables

  • 16 ounces baby potatoes, halved

  • 2 tablespoons Tuscanini Olive Oil, divided

  • 1 and 1/2 teaspoons salt, divided

  • 1/2 teaspoon black pepper, divided

  • 1 bunch of asparagus (see note)

Fish

  • 1/4 cup Gefen Panko Crumbs

  • 1/4 cup chopped fresh, cleaned parsley

  • 1 tablespoon chopped fresh, cleaned dill

  • 1 tablespoon Tuscanini Olive Oil

  • 3 salmon fillets, approximately 8 ounces each

Directions

Prepare the Herb Panko-Crusted Salmon

1.

Preheat oven to 425 degrees Fahrenheit.

2.

Toss the potatoes with one tablespoon of oil, one teaspoon salt, and 1/4 teaspoon pepper. Roast for 20 minutes.

3.

Move the potatoes over to one side of the sheet pan. Place the asparagus stalks next to the potatoes and drizzle one tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat.

4.

Mix panko crumbs with the herbs and one tablespoon of oil. Place the salmon fillets next to the asparagus. Brush the fillets with mustard and sprinkle with the panko mixture. Roast for 25 minutes. Garnish with lemon slices.

Notes:

To prepare asparagus, shave down the tips and remove the triangle parts along the stems to eliminate the locations where insects tend to be found (you can use a vegetable peeler). Wash well and cut off the tough bottoms.
Herb Panko-Crusted Salmon

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments