Sheet Pan Romesco Salmon with Roasted Vegetables

Sheet Pan Romesco Salmon

with Roasted Vegetables

30 MIN
4 Servings
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From the Test Kitchen

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
    760 Cals (est.)
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fresh
ingredients
Sheet Pan Romesco Salmon with Roasted Vegetables
Title
  • 4 Skin-On Salmon Fillets
  • 2 Bell Peppers
  • 1¼ lbs Potatoes
  • 2 Scallions
  • ¼ cup Mayonnaise
  • ½ cup Panko Breadcrumbs
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • ¼ cup Sliced Roasted Almonds
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 oz Dried Medjool Dates
time-saving
tips & techniques
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut into 2-inch pieces. Transfer the potato pieces and pepper pieces 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 21 to 23 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 (pressing gently to adhere). Drizzle with olive oil.

Roast the fish
3 Roast the fish

Roast the coated fish 12 to 15 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 the vegetables & serve your dish
4 Finish the vegetables & serve your dish

Meanwhile, thinly slice the scallions. Pit and roughly chop the dates. 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

Prepare & roast the vegetables
1 Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut into 2-inch pieces. Transfer the potato pieces and pepper pieces 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 21 to 23 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 (pressing gently to adhere). Drizzle with olive oil.

Coat the fish
Roast the fish
3 Roast the fish

Roast the coated fish 12 to 15 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 the vegetables & serve your dish

Meanwhile, thinly slice the scallions. Pit and roughly chop the dates. 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 the vegetables & serve your dish
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