Empty My Fridge
Deliciously Simple: Herb Crusted Salmon with Sheet Pan Veggies
Ingredients
- Sweet potato1
- Brussels sprout · halved6 oz
- Olive oil2 tbsp
- Salt2 tsp
- Black pepper1 tsp
- Chili flake · flakes½ tsp
- Garlic · minced5
- Cherry tomato1 cup
- Breadcrumb1 cup
- Parmesan cheese · grated¼ cups
- Rosemary · chopped3 tbsp
- Thyme · chopped3 tbsp
- Parsley · chopped3 tbsp
- Butter · melted3 tbsp
- Lemon · zested1
- Dijon mustard2 tbsp
- Salmon2
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato, Brussels sprouts, 2 tablespoons oil, 1 teaspoon salt, 1 teaspoon black pepper, ½ teaspoon red pepper flakes and the garlic. Spread on a baking sheet with the cherry tomatoes.
- In a bowl, mix the panko, Parmesan, rosemary, thyme, parsley, melted butter, 1 teaspoon salt, lemon zest and minced garlic.
- Spread the mustard evenly over the tops of the salmon fillets. Press the panko mixture evenly onto the tops.
- Push the vegetables to the sides of the sheet and place the salmon, skin side down, in the centre.
- Bake for about 25 minutes, until the salmon is golden brown and cooked through (internal temperature 125°F–130°F / 52°C–54°C for medium).
- For extra crunch, broil for 1–2 minutes.
- Serve right away with a squeeze of lemon juice.
Summarized from Tasty's video. Watch it for the details.
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