Sheet Pan Romesco Salmon with Roasted Vegetables
Fast & Easy

Sheet Pan Romesco Salmon

with Roasted Vegetables

30 MIN
+$1.95/serving 4 Servings
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Available Options

  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Pork Roast
    1 No Added Hormones, Antibiotic-Free, Certified Humane Pork Roast
    • with Pork Roast

    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
      670 Cals (est.)
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    Nutrition Label
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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
    • 1 Pork Roast
    • 1 lb Sweet Potatoes
    • 2 Scallions
    • 2 Bell Peppers
    • 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
    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 stems of the peppers. Quarter lengthwise; remove the ribs and seeds. Transfer the sweet potato pieces and quartered peppers 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.

    Start the pork
    2 Start the pork

    Meanwhile, pat the pork dry with paper towels; season with salt and pepper on all sides. Drizzle with olive oil (you'll omit the breadcrumbs for pork). Transfer to a separate sheet pan. Roast 22 minutes. Leaving the oven on, remove from the oven.

    Finish the pork
    3 Finish the pork

    Meanwhile, 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. Carefully top the partially roasted pork with the remaining romesco mayo. Return to the oven 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.* Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes.

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

    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. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top with the reserved romesco mayo. Enjoy!  

    Tips from Home Chefs

    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 stems of the peppers. Quarter lengthwise; remove the ribs and seeds. Transfer the sweet potato pieces and quartered peppers 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 Start the pork

    Meanwhile, pat the pork dry with paper towels; season with salt and pepper on all sides. Drizzle with olive oil (you'll omit the breadcrumbs for pork). Transfer to a separate sheet pan. Roast 22 minutes. Leaving the oven on, remove from the oven.

    Start the pork
    Finish the pork
    3 Finish the pork

    Meanwhile, 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. Carefully top the partially roasted pork with the remaining romesco mayo. Return to the oven 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.* Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes.

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

    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. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the finished vegetables. Top with the reserved romesco mayo. Enjoy!  

    Finish the vegetables & serve your dish
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