Sheet Pan Panko Crusted Salmon and Veggies

Succulent salmon fillets coated in a savory panko crust, accompanied by vibrant cherry tomatoes, tender broccolini, and a hint of zesty lemon—it’s a match made in culinary heaven! With minimal prep and just one sheet pan, this delectable Sheet Pan Panko Crusted Salmon and Veggies bring together simplicity and a gourmet taste to your dinner table!

Are you a busy home chef looking for a delicious and hassle-free meal that fits perfectly into your hectic schedule? Sheet pan meals are an absolute lifesaver! Not only is this salmon sheet pan dinner bursting with flavor, but it’s also incredibly easy to make!

With just one pan, you can prepare an entire meal in a snap. No need to juggle multiple pots and pans or spend hours washing dishes afterward. Simply line your sheet pan with parchment paper, add your veggies and salmon, and let the oven do the work!

This recipe features a beautifully crusted salmon fillet nestled alongside sweet cherry tomatoes and tender broccolini, all cooked to perfection. The panko crust adds a delightful crunch to the tender salmon while the flavors of mustard, honey, and lemon zest infuse every bite!

So, whether you’re hosting a gathering or simply need a quick and delicious weeknight dinner, this sheet pan panko with veggies is a must-try! And if you enjoyed this meal, you’ll absolutely love making Sheet Pan Salmon, Asparagus, and Potatoes, Sheet Pan Sausage and Peppers, or Sheet Pan Shrimp Fajitas!

Why You’ll Love This Recipe

• The panko crust on the salmon creates a crispy texture that perfectly complements the tender and flaky fish that pairs elegantly with the roasted vegetables.
• Not only is this recipe incredibly delicious, but it’s also a breeze to prepare. With just a handful of ingredients and a single sheet pan, you can have a wholesome and impressive meal on the table in no time!
• This dish is a celebration of fresh and simple ingredients. From the juicy cherry tomatoes to the vibrant broccolini and tender fish, every component of the meal shines with natural flavors and colors.

Ingredients You’ll Need

• Panko Bread Crumbs – Serves as the key ingredient for creating a crispy and flavorful crust on the salmon fillets, adding a delightful crunch to every bite.
• Dijon Mustard – Brings a tangy and slightly spicy flavor to the dish, enhancing the overall taste profile of the salmon and providing a savory contrast to the sweetness of the honey.
• Honey – Adds sweetness and also helps to create a beautiful caramelization on the salmon and contributes to the appealing golden color of the crust.
• Olive Oil – Used both in the panko crust mixture and for drizzling over the vegetables. It helps to bind the panko crumbs to the salmon, creating a cohesive crust.
• Seasonings – Salt enhances the overall taste, dried thyme adds earthy and aromatic notes, garlic powder imparts a savory kick, and black pepper brings a mild spiciness that complements the other ingredients.
• Lemon Zest – Provides a burst of refreshing citrus flavor that brightens up the entire dish.
• Cherry Tomatoes – Add a burst of juiciness and sweetness to the recipe. They roast alongside the salmon, releasing their natural flavors and juices.
• Shallot – Adds a subtle onion-like flavor to the dish. It becomes tender and slightly caramelized as it roasts, providing a gentle sweetness and depth of flavor.
• Broccolini – A perfect choice for this recipe as it roasts to a tender texture, with its stalks and florets becoming slightly crispy on the edges. It adds vibrant green color, earthy flavors, and a pleasant bitterness that balances the sweetness of the other ingredients.
• Salmon Fillets – The star of the dish, the salmon fillets, offer a rich buttery taste. They become flaky and moist as they bake in the oven, while the panko crust locks in the moisture and adds a delightful texture.

How To Make Sheet Pan Panko Crusted Salmon With Vegetables

Prepare for baking: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper and set aside.

Make the panko crust: To a small bowl, add the panko breadcrumbs, mustard, honey, oil, salt, thyme, and lemon zest until the panko is well coated. Set aside. 

Prepare the vegetables: Cut the vegetables to size. Add them to the prepared sheet pan and drizzle with olive oil. Sprinkle with salt, pepper, and garlic powder. Toss until all veggies are coated with the seasoning mixture.

Prepare salmon: Pat the salmon fillets dry with a paper towel on both sides. Arrange the salmon in between the vegetables on the sheet pan. Press the panko mixture onto the top of the salmon.

Bake and serve: Bake the dish for 20-25 minutes or until the salmon is cooked through and the vegetables are tender. Squeeze fresh lemon juice on top before serving. Enjoy!

Recipe Tips

• To ensure a perfectly crispy panko crust, pat the salmon fillets dry with a paper towel before applying the panko mixture. Removing excess moisture from the surface of the salmon will allow the crust not to become soggy.
• A parchment paper liner is a must for this recipe as it will save on cleanup time and will help the vegetables cook evenly.
• The amount of time it takes to cook the salmon and vegetables fully will depend on the size of your ingredients and your individual oven. Adjust the cooking time as necessary for best results.
• If you prefer your broccolini to be more tender, you can blanch the broccolini in boiling water for a couple of minutes before adding them to the sheet pan. This will help speed up the cooking process and ensure they become perfectly tender while roasting with the other ingredients.
• To prevent the panko crust from burning before the salmon is fully cooked, you can lightly cover the crust with aluminum foil for the first 10-15 minutes of baking. This will create a shield and allow the salmon to cook through without the crust becoming overly browned. Remember to remove the foil during the last few minutes of baking to let the crust achieve its desired golden color.

Variations

• For a zesty twist, substitute the Dijon mustard with whole grain mustard or spicy brown mustard. The tangy and slightly grainy texture of these mustards will add an extra layer of complexity to the dish.
• Add red pepper flakes or cayenne pepper to the panko crust for a kick of heat. Adjust the amount according to your spice tolerance for a customized level of heat.
• Add colorful bell peppers, sliced zucchini, or chunks of sweet potato to the sheet pan alongside the cherry tomatoes and broccolini.
• Use halibut, cod, or trout fillets instead of salmon for a different taste experience. Adjust the cooking time based on the thickness of the fish to ensure it is cooked to perfection. Each fish will bring its own unique flavors and textures.

Storage

Storing: Store any leftovers in an airtight container in the refrigerator. It is best to separate the salmon from the vegetables to maintain their individual textures and flavors. Properly stored, the leftovers can be refrigerated for up to 2-3 days.

Reheating: When you’re ready to enjoy the leftovers, reheat them in the oven for the best results. Preheat the oven to 350 degrees Fahrenheit and place the salmon and vegetables on a baking sheet. Cover the baking sheet with aluminum foil to prevent drying out, and warm the leftovers for about 10-15 minutes or until heated through.

Freezing is not recommended as the vegetables will become soggy and mushy once thawed. Its best to enjoy this dish within 2-3 days for maximum flavor.

FAQ

Can I use regular bread crumbs instead of panko bread crumbs?

Panko bread crumbs have a lighter and crispier texture, which contributes to the overall appeal of the crust. Regular bread crumbs may result in a slightly different texture, but they can still work in a pinch.

Can I use frozen salmon fillets for this recipe?

Yes, you can use frozen salmon fillets. Make sure to thaw them completely before patting them dry and applying the panko mixture. Thawing the salmon in the refrigerator overnight is the recommended method to maintain its quality.

Can I prepare the sheet pan ahead of time and bake it later?

While it’s best to prepare the sheet pan panko crusted salmon and veggies just before baking for optimal freshness, you can do some prep work in advance. You can mix the panko crust ingredients together and store them in an airtight container until ready to use. Additionally, you can chop the vegetables and store them separately in the refrigerator. When you’re ready to bake, assemble everything on the sheet pan and proceed with the recipe as directed.

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