Sheet Pan Romesco Salmon with Roasted Vegetables
Fast & Easy

Sheet Pan Romesco Salmon

with Roasted Vegetables

25 MIN
2 Servings
Wellness at Blue Apron
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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 creamy romesco mayo and panko 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 a duo of hearty roasted vegetables topped with sweet dates and crunchy almonds.
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    • Nutrition
      PER SERVING
    • Calories
      870 Cals (est.)
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    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
    Sheet Pan Romesco Salmon with Roasted Vegetables
    Title
    • 2 Skin-On Salmon Fillets
    • 1 lb Sweet Potatoes
    • 2 Scallions
    • 2 Tbsps Mayonnaise
    • ¼ cup Panko Breadcrumbs
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Sliced Roasted Almonds
    • 1 oz Dried Medjool Dates
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Bell Pepper
    time-saving
    tips & techniques
    How To: Chop Scallions
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds. Transfer the sweet potato pieces and quartered pepper to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Coat the fish
    2 Coat the fish

    Meanwhile, lightly coat the center of a separate sheet pan with oil. In a bowl, combine the romesco sauce and mayonnaise. Transfer 2/3 of the romesco mayo to a separate bowl and set aside for serving. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan, skin side down. Evenly top with the remaining romesco mayo and enough of the breadcrumbs to coat (you may have extra). Drizzle with olive oil.

    Roast the fish
    3 Roast the fish

    Roast the coated fish 10 to 13 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.* Remove from the oven. 

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

    Finish & serve your dish
    4 Finish & serve your dish

    Meanwhile, pit and roughly chop the dates. Thinly slice the scallions. To the sheet pan of roasted vegetables, add the almonds, sliced scallions, and chopped dates; drizzle with olive oil and carefully stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Top with the reserved romesco mayo. Enjoy! 

    Tips from Home Chefs

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    Sheet Pan Romesco Salmon

    Prepare & roast the vegetables
    1 Prepare & roast the vegetables

    Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds. Transfer the sweet potato pieces and quartered pepper to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    2 Coat the fish

    Meanwhile, lightly coat the center of a separate sheet pan with oil. In a bowl, combine the romesco sauce and mayonnaise. Transfer 2/3 of the romesco mayo to a separate bowl and set aside for serving. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan, skin side down. Evenly top with the remaining romesco mayo and enough of the breadcrumbs to coat (you may have extra). Drizzle with olive oil.

    Coat the fish
    Roast the fish
    3 Roast the fish

    Roast the coated fish 10 to 13 minutes, or until the breadcrumbs are lightly browned and the fish is cooked through.* Remove from the oven. 

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

    4 Finish & serve your dish

    Meanwhile, pit and roughly chop the dates. Thinly slice the scallions. To the sheet pan of roasted vegetables, add the almonds, sliced scallions, and chopped dates; drizzle with olive oil and carefully stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Top with the reserved romesco mayo. Enjoy! 

    Finish & serve your dish
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