Sheet Pan Curry Salmon with Ponzu-Dressed Sweet Potatoes & Broccoli
Easy Prep & Cleanup

Sheet Pan Curry Salmon

with Ponzu-Dressed Sweet Potatoes & Broccoli

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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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.
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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. Here, rich salmon is coated with a flavorful mix of spicy yellow curry paste and creamy mayonnaise, then topped with a sprinkle of airy panko breadcrumbs to achieve a delightfully crispy crust in the oven.
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Sheet Pan Curry Salmon with Ponzu-Dressed Sweet Potatoes & Broccoli
Title
  • 2 Skin-On Salmon Fillets
  • 1 lb Sweet Potatoes
  • 2 Scallions
  • ½ lb Broccoli
  • 1 Lemon
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Yellow Curry Paste
  • 1 Tbsp Sugar
  • 1 Tbsp Vegetarian Ponzu Sauce
  • ¼ cup Panko Breadcrumbs
time-saving
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step-by-step
instructions
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Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut the white bottoms of the scallions into 1-inch pieces, then thinly slice the hollow green tops. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. In a bowl, whisk together the curry paste and mayonnaise; season with salt and pepper. To make the dressing, halve the lemon crosswise; squeeze the juice into a separate, large bowl, straining out the seeds. Add the ponzu sauce and sugar; whisk until the sugar has dissolved.

Roast the vegetables
2 Roast the vegetables

Transfer the diced sweet potatoes, prepared white bottoms of the scallions, and broccoli florets to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Place on the lower oven rack and roast 20 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Coat & roast the fish
3 Coat & roast the fish

Meanwhile, pat the fish dry with paper towels. Place on a separate sheet pan, skin side down. Evenly top with the curry mayo, then the breadcrumbs (pressing gently to adhere). Drizzle with olive oil and season with salt and pepper. Place on the upper oven rack and roast, rotating the sheet pan halfway through, 10 to 13 minutes, or until browned and cooked through.* Remove from the oven.

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

Dress the vegetables & serve your dish
4 Dress the vegetables & serve your dish

Add the roasted vegetables to the bowl of dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the dressed vegetables. Garnish with the sliced green tops of the scallions. Enjoy!

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Sheet Pan Curry Salmon

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Cut the white bottoms of the scallions into 1-inch pieces, then thinly slice the hollow green tops. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. In a bowl, whisk together the curry paste and mayonnaise; season with salt and pepper. To make the dressing, halve the lemon crosswise; squeeze the juice into a separate, large bowl, straining out the seeds. Add the ponzu sauce and sugar; whisk until the sugar has dissolved.

2 Roast the vegetables

Transfer the diced sweet potatoes, prepared white bottoms of the scallions, and broccoli florets to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Place on the lower oven rack and roast 20 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Coat & roast the fish
3 Coat & roast the fish

Meanwhile, pat the fish dry with paper towels. Place on a separate sheet pan, skin side down. Evenly top with the curry mayo, then the breadcrumbs (pressing gently to adhere). Drizzle with olive oil and season with salt and pepper. Place on the upper oven rack and roast, rotating the sheet pan halfway through, 10 to 13 minutes, or until browned and cooked through.* Remove from the oven.

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

4 Dress the vegetables & serve your dish

Add the roasted vegetables to the bowl of dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the roasted fish with the dressed vegetables. Garnish with the sliced green tops of the scallions. Enjoy!

Dress the vegetables & serve your dish
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