Sheet Pan Dijon & Panko-Crusted Salmon with Sweet Potatoes, Radishes & Snap Peas
Fast & Easy

Sheet Pan Dijon & Panko-Crusted Salmon

with Sweet Potatoes, Radishes & Snap Peas

25 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 tangy dijonnaise, breadcrumbs, and parmesan cheese, 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 a trio of hearty roasted vegetables.
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  • Nutrition
    PER SERVING
  • Calories
    930 Cals (est.)
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fresh
ingredients
Sheet Pan Dijon & Panko-Crusted Salmon with Sweet Potatoes, Radishes & Snap Peas
Title
  • 2 Skin-On Salmon Fillets
  • 4 oz Sugar Snap Peas
  • 1 lb Sweet Potatoes
  • 3 oz Radishes
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ cup Mayonnaise
  • 1 Tbsp Whole Grain Dijon Mustard
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

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 potatoes. Halve the radishes.

Roast the vegetables
2 Roast the vegetables

Place the diced sweet potatoes and halved radishes on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Place on the upper oven rack and roast 20 minutes. Leaving the oven on, remove from the oven.

Coat & roast the fish
3 Coat & roast the fish

Meanwhile, in a bowl, combine the mayonnaise and mustard. Transfer half the creamy dijon to a separate bowl; set aside. Pat the fish dry with paper towels. Transfer to a separate sheet pan, skin side down. Drizzle with olive oil and season with salt and pepper. Evenly top with the remaining creamy dijon, breadcrumbs (pressing gently to adhere), and half the cheese. Drizzle with olive oil and season with salt and pepper. Place on the lower oven rack and roast 10 to 13 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.* Remove from the oven.

Prepare & roast the snap peas
4 Prepare & roast the snap peas

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Carefully add the seasoned peas in an even layer to the sheet pan of partially roasted vegetables. Return to the oven and roast 2 to 4 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the sauce & serve your dish
5 Make the sauce & serve your dish

To the bowl of reserved creamy dijon, add the remaining cheese and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the roasted fish with the roasted vegetables. Top the fish with the sauce. Enjoy! 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

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 potatoes. Halve the radishes.

2 Roast the vegetables

Place the diced sweet potatoes and halved radishes on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Place on the upper oven rack and roast 20 minutes. Leaving the oven on, remove from the oven.

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

Meanwhile, in a bowl, combine the mayonnaise and mustard. Transfer half the creamy dijon to a separate bowl; set aside. Pat the fish dry with paper towels. Transfer to a separate sheet pan, skin side down. Drizzle with olive oil and season with salt and pepper. Evenly top with the remaining creamy dijon, breadcrumbs (pressing gently to adhere), and half the cheese. Drizzle with olive oil and season with salt and pepper. Place on the lower oven rack and roast 10 to 13 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.* Remove from the oven.

4 Prepare & roast the snap peas

Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod; place in a bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Carefully add the seasoned peas in an even layer to the sheet pan of partially roasted vegetables. Return to the oven and roast 2 to 4 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the snap peas
Make the sauce & serve your dish
5 Make the sauce & serve your dish

To the bowl of reserved creamy dijon, add the remaining cheese and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Serve the roasted fish with the roasted vegetables. Top the fish with the sauce. Enjoy! 

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