Panko Crusted Salmon
This Panko Herb Crusted Sheet Pan Salmon is coated with a mayo marinade and crispy panko breadcrumbs, then oven baked until golden and flaky
Servings 4 servings
Calories 209kcal
Ingredients
For the Salmon
- 4 6 ounce salmon filets
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup panko breadcrumbs
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon paprika
For the asparagus
- 12 ounces asparagus spears
- 1 tablespoon olive oil
- Salt and pepper
For serving
- Brown rice
- Lemon wedges
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Pat the salmon dry with paper towels and place on the baking sheet.
- In a small bowl, whisk together the mayonnaise, mustard, salt and pepper until well combined.
- In another small bowl, combine the panko breadcrumbs, thyme, garlic powder and paprika.
- Spoon the mayonnaise mixture evenly over the salmon fillets to coat them. Then sprinkle the panko mixture over the salmon and press down firmly with the back of a spoon to adhere the breadcrumbs to the salmon.
- Add the asparagus next to the salmon on the baking sheet. Drizzle with olive oil and season with salt and pepper. Toss gently to coat with the seasoning.
- Bake in the oven until the salmon is flaky and the panko breadcrumbs are golden brown, about 12-15 minutes, depending on the thickness of the salmon. Serve immediately, with rice and lemon wedges if desired.
Video
Notes
Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 209kcal | Carbohydrates: 10g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 451mg | Potassium: 562mg | Fiber: 3g | Sugar: 2g | Vitamin A: 848IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 3mg