Panko-Topped Salmon

20-MIN MEAL

Quick

Panko-Topped Salmon

with Broccoli, Buttery Green Pea Rice and Lemony Mayo

5 min

Difficulty: 2/3

Canadian

Crunchy, golden breadcrumbs make this easy baked salmon a fast family favourite! Our DIY lemony mayo is great dolloped onto the salmon and served as a dipper for broccoli.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Baking Sheet

Measuring Spoons

Small Bowl

Aluminum Foil

Medium Pot

Measuring Cups

Tags

Quick

Climate-conscious

Ingredients

Salmon Fillets, skin-on

250 g

Garlic Salt

1 tsp

Panko Breadcrumbs

0.25 cup

Mayonnaise

4 tbsp

Broccoli

227 g

Green Peas

56 g

Basmati Rice

0.75 cup

Lemon

1 unit(s)

Sugar

0.5 tsp

Oil

1.5 tbsp

Unsalted Butter

1 tbsp

Salt

0.06 tsp

Pepper

0.13 tsp

Preparation

Add rice and peas to the boiling water. Return to a boil, then reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Add mayo, lemon zest, 1/2 tsp (1 tsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1/4 tsp (1/2 tsp) garlic salt in a small bowl. Season with pepper, then stir to combine. Reserve 1 tbsp (2 tbsp) lemony mayo. Set aside to use in step 4.
Combine panko with 1/2 tbsp (1 tbsp) oil in another small bowl.

Line a baking sheet with foil.
Add broccoli, 1/2 tsp (1 tsp) garlic salt and 1 tbsp (2 tbsp) oil to the prepared sheet. Season with pepper, then toss to coat.

Line another baking sheet with foil.
Pat salmon dry with paper towels. Season with remaining garlic salt and pepper.
Arrange salmon fillets on prepared sheet. Coat only the salmon tops with reserved lemony mayo (from step 2).
Sprinkle panko mixture over top, then press gently to adhere.

Roast broccoli in the middle of the oven until almost tender, 8-10 min.
Bake salmon in the top of the oven until cooked through, 8-12 min.**

Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter, then season with salt.
Divide salmon, broccoli and rice between plates. Serve with remaining lemony mayo on the side for dipping.