with Broccoli, Buttery Green Pea Rice and Lemony Mayo
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
Utensils
Tags
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
Salt
0.125 tsp
Unsalted Butter
1 tbsp
Pepper
0.125 tsp
- 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) over tops of salmon fillets.
- 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.
- Divide salmon, broccoli and rice between plates. Serve with remaining lemony mayo on the side for dipping.
960
kcal
Calories
54
g
Fat
12
g
Saturated Fat
82
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
38
g
Protein
120
mg
Cholesterol
1040
mg
Sodium
0.4
g
Trans Fat
1050
mg
Potassium
150
mg
Calcium
4.5
mg
Iron
