One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli

One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli is a main course that serves 4. One portion of this dish contains approximately 41g of protein, 31g of fat, and a total of 502 calories. For $4.65 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. 792 people have made this recipe and would make it again. It is brought to you by Cooking Classy. Head to the store and pick up bread crumbs, broccoli crowns, lemon zest, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is super. If you like this recipe, you might also like recipes such as One Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli, Sheet Pan Lemon Parmesan Crusted Salmon and Vegetables, and Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli.

Servings: 4

 

Ingredients:

1/4 cup bread crumbs

1 1/4 lbs broccoli crowns , stems cut and reserved for another use, florets chopped into bite size pieces

1/4 tsp dried thyme

1 Tbsp chopped fresh parsley

1 clove garlic , minced

1 1/2 tsp lemon zest

1 1/2 tsp lemon juice (zest lemon first)

1 1/2 Tbsp mayonnaise

1 1/2 Tbsp olive oil

2 1/2 Tbsp olive oil

1/4 cup slightly packed finely grated parmesan

4 (6 oz) skinless salmon fillets

Salt and freshly ground black pepper

Equipment:

aluminum foil

baking sheet

oven

mixing bowl

whisk

Cooking instruction summary:

Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray.Place broccoli in a mound in center of baking sheet. Pour olive oil over broccoli along with garlic and toss to evenly coat. Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets (note that if you like your broccoli more browned and roasted then let it roast for 5 minutes first then remove and spread to edges, this just gives it a head start. If you like it crisp tender and slightly roasted then no pre-roasting needed).Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook. In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper. In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened. Spread parmesan mixture evenly over tops of salmon fillets. Bake in preheated oven until salmon fillets have cooked through, about 12 - 15 minutes (for a more golden crust you can broil during the last 1 - 2 minutes of baking if needed).Recipe source: Cooking Classy

 

Step by step:


1. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Spray foil with non-stick cooking spray.

2. Place broccoli in a mound in center of baking sheet.

3. Pour olive oil over broccoli along with garlic and toss to evenly coat. Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillets (note that if you like your broccoli more browned and roasted then let it roast for 5 minutes first then remove and spread to edges, this just gives it a head start. If you like it crisp tender and slightly roasted then no pre-roasting needed).Season bottom of salmon with salt and pepper and place salmon in center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook. In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper. In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened.

4. Spread parmesan mixture evenly over tops of salmon fillets.

5. Bake in preheated oven until salmon fillets have cooked through, about 12 - 15 minutes (for a more golden crust you can broil during the last 1 - 2 minutes of baking if needed).Recipe source: Cooking Classy


Nutrition Information:

Quickview
502k Calories
41g Protein
31g Total Fat
15g Carbs
71% Health Score
Limit These
Calories
502k
25%

Fat
31g
48%

  Saturated Fat
5g
34%

Carbohydrates
15g
5%

  Sugar
3g
3%

Cholesterol
99mg
33%

Sodium
498mg
22%

Get Enough Of These
Protein
41g
82%

Vitamin K
178µg
170%

Vitamin C
129mg
157%

Selenium
68µg
99%

Vitamin B12
5µg
92%

Vitamin B6
1mg
83%

Vitamin B3
14mg
74%

Vitamin B2
0.86mg
51%

Phosphorus
491mg
49%

Potassium
1312mg
38%

Vitamin B5
3mg
37%

Vitamin B1
0.56mg
37%

Folate
141µg
35%

Copper
0.52mg
26%

Vitamin E
3mg
22%

Vitamin A
1086IU
22%

Magnesium
85mg
21%

Manganese
0.41mg
20%

Calcium
179mg
18%

Fiber
4g
17%

Iron
3mg
17%

Zinc
1mg
13%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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