Sheet Pan Curry Salmon with Ponzu-Dressed Vegetables
Fast & Easy

Sheet Pan Curry Salmon

with Ponzu-Dressed Vegetables

35 MIN
+$1.95/serving 2 Servings
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  • with Pork Roast
    1 No Added Hormones, Antibiotic-Free, Certified Humane Pork Roast
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Pork Roast

    From the Test Kitchen

    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
      570 Cals (est.)
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    ingredients
    Sheet Pan Curry Salmon with Ponzu-Dressed Vegetables
    Title
    • 1 Pork Roast
    • ½ lb Sweet Potato
    • 1 Tbsp Yellow Curry Paste
    • 2 Tbsps Mayonnaise
    • 1 Lime
    • 2 Scallions
    • 1 Tbsp Sugar
    • 1 Tbsp Vegetarian Ponzu Sauce
    • ¼ cup Panko Breadcrumbs
    • 1 Bell Pepper
    • 4 oz Brussels Sprouts
    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; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potato. Cut the white bottoms of the scallions into 1-inch pieces, then thinly slice the hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then slice crosswise into 2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a bowl, whisk together the curry paste and mayonnaise; season with salt and pepper. To make the dressing, halve the lime crosswise; squeeze the juice into a separate, large bowl. Add the ponzu sauce and sugar; whisk until the sugar has dissolved.

    Start the pork
    2 Start the pork

    Line a sheet pan with foil. Pat the pork dry with paper towels. Drizzle with olive oil; season with salt and pepper on all sides. Turn to coat. Transfer to the sheet pan. Place on the upper oven rack and roast 22 minutes. Leaving the oven on, remove from the oven.

    Roast the vegetables
    3 Roast the vegetables
    Transfer the diced sweet potato, prepared white bottoms of the scallions, pepper pieces, and halved brussels sprouts 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.
    Finish the pork
    5 Finish the pork

    Meanwhile, carefully top the partially roasted pork with the curry mayo (you'll omit the breadcrumbs for pork). Return to the upper oven rack and roast 12 to 15 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness.* Carefully transfer to a cutting board. Let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. 

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

    Dress the vegetables & serve your dish
    6 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 sliced pork with the dressed vegetables. Garnish the fish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    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; preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potato. Cut the white bottoms of the scallions into 1-inch pieces, then thinly slice the hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then slice crosswise into 2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a bowl, whisk together the curry paste and mayonnaise; season with salt and pepper. To make the dressing, halve the lime crosswise; squeeze the juice into a separate, large bowl. Add the ponzu sauce and sugar; whisk until the sugar has dissolved.

    2 Start the pork

    Line a sheet pan with foil. Pat the pork dry with paper towels. Drizzle with olive oil; season with salt and pepper on all sides. Turn to coat. Transfer to the sheet pan. Place on the upper oven rack and roast 22 minutes. Leaving the oven on, remove from the oven.

    Start the pork
    Roast the vegetables
    3 Roast the vegetables
    Transfer the diced sweet potato, prepared white bottoms of the scallions, pepper pieces, and halved brussels sprouts 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.
    5 Finish the pork

    Meanwhile, carefully top the partially roasted pork with the curry mayo (you'll omit the breadcrumbs for pork). Return to the upper oven rack and roast 12 to 15 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness.* Carefully transfer to a cutting board. Let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. 

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

    Finish the pork
    Dress the vegetables & serve your dish
    6 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 sliced pork with the dressed vegetables. Garnish the fish with the sliced green tops of the scallions. Enjoy!

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