Name: Panko-topped salmon and lemon potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry; 3.5 oz Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds; 1 tsp olive oil; 1 1/2 tsp lemon juice; 1 clove garlic, thinly sliced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp water; 1 tbsp fresh parsley, chopped; 1/4 cup panko bread crumbs; 5 g Dijon mustard; 1/4 tsp lemon zest

Nutrition

Per serving

522 calories

Protein: 39g; 30% of calories
Carbs: 30g; 23% of calories
Fat: 28g; 48% of calories

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 400°F. In a small baking dish, toss the potato slices with two-thirds of the olive oil, half the lemon juice, half the salt, half the oregano, the garlic, and the water. Spread them in an even layer.
Bake the potatoes until a knife slides in with slight resistance, about 20 minutes. Drain any excess liquid and flatten the potatoes into an even layer.
Season the salmon with the remaining salt, pepper, and oregano. In a small bowl, mix the panko with the remaining olive oil and the lemon zest. Brush the top of the salmon with Dijon mustard and press the panko firmly onto the top.
Set the 1-inch-thick salmon fillet on top of the potatoes. Drizzle the remaining lemon juice over the potatoes. Bake until the panko is golden and the salmon flakes easily, about 12 to 15 minutes. Top with fresh parsley. Done when flakes easily, 145°F.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes