Sheet Pan Parmesan & Panko Salmon with Roasted Potatoes & Creamy Lemon Sauce
Fast & Easy

Sheet Pan Parmesan & Panko Salmon

with Roasted Potatoes & Creamy Lemon Sauce

35 MIN
2 Servings
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From the Test Kitchen

This whole crowd-pleasing dinner comes together in the oven. We’re roasting potatoes and green beans, and topping salmon with a mix of breadcrumbs, smoky spices, and butter before roasting.
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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Sheet Pan Parmesan & Panko Salmon with Roasted Potatoes & Creamy Lemon Sauce
Title
  • 2 Skin-On Salmon Fillets
  • 1 Lemon
  • 1 oz Salted Butter
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ¼ cup Grated Parmesan Cheese
  • ¾ lb Potatoes
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ oz Sweety Drop Peppers
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Sour Cream
  • 6 oz Green Beans
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. Large dice the potatoes. Cut off and discard any stem ends from the green beans. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Coat the fish
2 Coat the fish

Meanwhile, melt the butter in a bowl in the microwave (or melt in a small pot on the stove, then transfer to a bowl). Stir in the smoky spice blend; season with salt and pepper. In a separate bowl, combine the breadcrumbs, cheese, and 1 tablespoon of olive oil; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly top with the spiced butter, then with the breadcrumb mixture (pressing gently to adhere). Drizzle with olive oil.

Roast the fish
3 Roast the fish

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

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

Make the sauce & serve your dish
4 Make the sauce & serve your dish

Meanwhile, quarter and deseed the lemon. In a bowl, combine the sour cream and the juice of 2 lemon wedges. Season with salt and pepper. Evenly top the roasted vegetables with the juice of the remaining lemon wedges. Serve the roasted fish and finished vegetables with the sauce on the side. Garnish the vegetables with the peppers. 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. Large dice the potatoes. Cut off and discard any stem ends from the green beans. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Coat the fish

Meanwhile, melt the butter in a bowl in the microwave (or melt in a small pot on the stove, then transfer to a bowl). Stir in the smoky spice blend; season with salt and pepper. In a separate bowl, combine the breadcrumbs, cheese, and 1 tablespoon of olive oil; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly top with the spiced butter, then with the breadcrumb mixture (pressing gently to adhere). 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 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 Make the sauce & serve your dish

Meanwhile, quarter and deseed the lemon. In a bowl, combine the sour cream and the juice of 2 lemon wedges. Season with salt and pepper. Evenly top the roasted vegetables with the juice of the remaining lemon wedges. Serve the roasted fish and finished vegetables with the sauce on the side. Garnish the vegetables with the peppers. Enjoy!  

Make the sauce & serve your dish
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