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Baked salmon with panko crust

Name: Baked salmon with panko crust
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 200 g salmon; 400 g potato, sliced into 0.5-1 cm rounds; 125 g cherry tomato, halved; 1 unit bell pepper, sliced into 0.5-1 cm strips; 0.5 unit onion, thinly sliced; 45 g mayonnaise; 0.5 unit lemon, zest and juice; 25 g panko; 1 tablespoon olive oil; salt; black pepper; 0.75 g oregano; 0.35 g dried basil; 0.35 g dried thyme; 0.13 g dried rosemary; 0.3 g garlic powder

Delicious baked salmon covered with a crunchy panko layer, accompanied by roasted vegetables and a smooth lemon mayonnaise. An easy and complete recipe that combines textures and fresh flavors, perfect for a light and tasty dinner.

Servings: 2
Prep: 20 min
Cook: 20 min

Ingredients

200 g salmon
400 g potato, sliced into 0.5-1 cm rounds
125 g cherry tomato, halved
1 unit bell pepper, sliced into 0.5-1 cm strips
0.5 unit onion, thinly sliced
45 g mayonnaise
0.5 unit lemon, zest and juice
25 g panko
1 tablespoon olive oil
salt
black pepper
0.75 g oregano
0.35 g dried basil
0.35 g dried thyme
0.13 g dried rosemary
0.3 g garlic powder

Instructions

Preheat the oven to 200 °C. Wash and dry the vegetables well. Cut the bell pepper in half, remove the seeds, and slice into 0.5-1 cm strips. Peel the onion, halve it, then slice into thin strips. Peel the potatoes and slice into 0.5-1 cm rounds.
In a roasting pan, toss the potatoes, bell pepper, and onion with half of the Italian seasoning, a drizzle of olive oil, salt, and pepper. Roast for 25–30 minutes or until tender and golden, stirring halfway through.
Grate the zest of half a lemon into a bowl. Add the mayonnaise and a few drops of lemon juice. Mix well until a smooth sauce forms.
Season the salmon pieces with salt and pepper, then sprinkle with the remaining Italian seasoning, pressing with your hands to adhere. Spread half of the lemon mayonnaise sauce over the top of each fillet and cover with panko, pressing lightly to adhere.
When there are 10 minutes left for the vegetables to finish cooking, add the halved cherry tomatoes to the pan and place the salmon fillets on top. Roast for 10 more minutes or until the panko is golden and the salmon is cooked through.
Serve the roasted vegetables as a base on plates. Place the panko-crusted salmon on top and accompany with the remaining lemon mayonnaise sauce.

Nutrition (per serving)

Calories: 755 kcal
Protein: 27 g
Carbohydrates: 62 g
Fat: 44 g
Fiber: 6 g