Baked Parmesan & Panko-Crusted Salmon with Squash & Garlic Kale
Easy Prep & Cleanup

Baked Parmesan & Panko-Crusted Salmon

with Squash & Garlic Kale

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. We’re topping our salmon with layers of smooth dijon and cheesy Italian-seasoned breadcrumbs, then roasting it in the oven to achieve a beautifully golden brown crust—an easy technique that yields moist, flavorful results. It’s all complete with simple sides of roasted squash and garlic kale, which gets a lift from a splash of bright, fresh lemon juice.
11 green SmartPoints® per serving
5 blue SmartPoints® per serving
5 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Baked Parmesan & Panko-Crusted Salmon with Squash & Garlic Kale
Title
  • 2 Skin-On Salmon Fillets
  • ½ lb Diced Butternut Squash
  • 1 Lemon
  • 2 cloves Garlic
  • 1 bunch Kale
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
How To: Separate Leafy Greens from the Stems
How To: Peel Garlic
How To: Get Perfect Citrus Zest
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel 2 cloves of garlic. Roughly chop one clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Using a zester or the small size of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. To make the breadcrumb topping, in a bowl, combine the breadcrumbs, garlic paste, lemon zest, half the cheese, half the Italian seasoning, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper. Stir to thoroughly combine.

Prepare the foil packet & roast the kale
2 Prepare the foil packet & roast the kale

Place a large, rectangular piece of foil on a sheet pan. Place the chopped kale on one side of the foil. Add the chopped garlic, 2 teaspoons of olive oil, and 1 tablespoon of water; season with salt and pepper. Toss to combine. Fold the foil in half over the seasoned kale. Fold the three open edges inwards to completely seal the packet. Roast 17 to 19 minutes, or until the kale is softened. Remove from the oven. Carefully open the foil packet and evenly top with the juice of the remaining lemon wedges; stir to combine. 

Start the squash
3 Start the squash

Place the squash on a separate sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining Italian seasoning. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. 

Roast the fish & serve your dish
4 Roast the fish & serve your dish

Meanwhile, pat the fish dry with paper towels. Carefully transfer to the other side of the sheet pan of partially roasted squash. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly spread or brush the mustard onto the fish, then top with the breadcrumb topping (pressing gently to adhere). Roast 10 to 13 minutes, or until the squash is browned and tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Serve the roasted fish with the roasted squash and roasted kale. Garnish the squash and kale with the remaining cheese. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Tips from Home Chefs

Get Plans

Baked Parmesan & Panko-Crusted Salmon

Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel 2 cloves of garlic. Roughly chop one clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. Using a zester or the small size of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. To make the breadcrumb topping, in a bowl, combine the breadcrumbs, garlic paste, lemon zest, half the cheese, half the Italian seasoning, the juice of 2 lemon wedges, and 2 teaspoons of olive oil. Season with salt and pepper. Stir to thoroughly combine.

2 Prepare the foil packet & roast the kale

Place a large, rectangular piece of foil on a sheet pan. Place the chopped kale on one side of the foil. Add the chopped garlic, 2 teaspoons of olive oil, and 1 tablespoon of water; season with salt and pepper. Toss to combine. Fold the foil in half over the seasoned kale. Fold the three open edges inwards to completely seal the packet. Roast 17 to 19 minutes, or until the kale is softened. Remove from the oven. Carefully open the foil packet and evenly top with the juice of the remaining lemon wedges; stir to combine. 

Prepare the foil packet & roast the kale
Start the squash
3 Start the squash

Place the squash on a separate sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining Italian seasoning. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. 

4 Roast the fish & serve your dish

Meanwhile, pat the fish dry with paper towels. Carefully transfer to the other side of the sheet pan of partially roasted squash. Drizzle with olive oil and season with salt and pepper; turn to coat. Evenly spread or brush the mustard onto the fish, then top with the breadcrumb topping (pressing gently to adhere). Roast 10 to 13 minutes, or until the squash is browned and tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Serve the roasted fish with the roasted squash and roasted kale. Garnish the squash and kale with the remaining cheese. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Roast the fish & serve your dish
Browse Steps
1 of 4