Baked Parmesan & Panko-Crusted Salmon with Squash & Garlic Kale

Baked Parmesan & Panko-Crusted Salmon

with Squash & Garlic Kale

45 MIN
2 Servings
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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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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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
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

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
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