Name: Panko salmon with roasted potatoes and green beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz Atlantic salmon fillet, patted dry; 3.5 oz baby Yukon Gold potatoes, halved; 2 tbsp panko breadcrumbs; 3/4 tsp Dijon mustard; 2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 3.5 oz green beans, trimmed; 1 clove garlic, minced; 3/4 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. On a half-sheet pan, toss the halved potatoes with half the olive oil, half the salt, the black pepper, and the garlic powder. Spread them into a single layer and roast for 15 minutes.
While the potatoes roast, stir the panko in a small bowl with 1/2 teaspoon of the olive oil and a pinch of the salt until the crumbs are evenly moistened. Spread the Dijon mustard over the top of the salmon fillet, then press the panko mixture firmly into the mustard.
Move the potatoes to one side of the pan. Place the salmon on the empty side. Scatter the green beans around the potatoes and toss them with the remaining olive oil and the minced garlic. Ensure the garlic is tucked under the beans to prevent burning.
Roast for 10 to 12 minutes for a 1-inch-thick fillet. If the panko needs more browning, move the pan to the top rack for the final 2 minutes. Done when fish flakes easily and is opaque in the center, 145°F.
Drizzle the lemon juice over the green beans and potatoes, and sprinkle with the remaining salt. Serve the panko-crusted salmon alongside the roasted vegetables.

Nutrition

Ingredients

Instructions

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